Contributions by fungi and bacteria to aggregate stability of cultivated soils

Stability changes during ageing (sterile) or incubation (non‐sterile) of both natural field aggregates and remoulded aggregates from five soils were studied for periods up to 30 days. Growth of fungal hyphae, estimated by ergosterol measurement, corresponded to temporary stability increases in both types of aggregates during the first 15 days. Thereafter, fungal hyphae disappeared and were replaced by actinomycetes and bacteria. Increased stability due to entanglement by hyphae was comparable to that due to thixotropy in remoulded aggregates. Bacterial growth accompanied the fall in stability associated with fungal decline, but had little direct effect in stabilizing soil aggregates. Destruction of polysaccharides by periodate oxidation greatly diminished aggregate stability. The role of bacterial polysaccharides in soil aggregate stability is discussed.