Om. Issa et al., Role of a cyanobacterial cover on structural stability of sandy soils in the Sahelian part of western Niger, GEODERMA, 101(3-4), 2001, pp. 15-30
Microbiotic soil crusts, mostly formed by cyanobacteria, are widespread on
the surface of fallow land in western Niger. They lie adjacent to completel
y bare soils. We have investigated the structural stability of these soils
by testing aggregate breakdown under fast-wetting, slow-wetting and mechani
cal breakdown. The tests were effected on aggregates ranging from 3 to 5 mm
in size. These experiments were completed by micromorphological examinatio
ns under light and scanning electron microscope.
For all tests, the fragment size distribution and the mean weight diameter
(MWD) revealed the great stability of aggregates from soils with a cyanobac
terial cover (MWD 1.82 to 3.10 mm), compared to those from soils devoid of
cyanobacterial cover (MWD 0.25 to 1.26 mm). Fast- and slow-wetting of micro
biotic soil crust material induced a lesser disaggregation of aggregates co
mpared to mechanical breakdown. On the contrary, fast-wetting and mechanica
l breakdown of aggregates from soils devoid of cyanobacterial cover induced
a greater disaggregation than slow-wetting.
Microscopic examination of microbiotic crusts revealed an intricate network
of filamentous cyanobacteria and extracellular polymer secretions, which b
inds and entraps mineral particles on the soil surface. Organo-mineral aggr
egates ranging from 0.10 to 0.12 mm were observed. Below the superficial cr
usts, filaments and residual organic matter bind tightly soil particles, th
us giving a compact structure. The great stability of aggregates of soil wi
th cyanobacterial cover is likely related to the binding and gluing effect
of cyanobacteria and derived organic matter. This is consistent with the po
sitive correlation between MWD values and organic carbon content. The prese
nt results thereby confirm the resistance to erosion of soil with microbial
cover as indicated by field measurements. (C) 2001 Elsevier Science B.V. A
ll rights reserved.