Straw with different fermentation degrees mediate Se/Cd bioavailability by governing the putative iron reducing bacteria.

Straw returning is a crucial agronomic practice in fields due to its various benefits. However, effects and mechanisms of straw with different fermentation degrees on Se and Cd bioavailability have not been sufficiently investigated. In this study, straw with different fermentation degrees were applied to a Cd-contaminated seleniferous soil to investigate their effects on Se and Cd bioavailability. Results revealed that the effects of straw application on Se/Cd bioavailability in soil depended on the fermentation degrees of straw. Both original and slightly fermented straw had pronounced impacts on microbial iron reduction compared to fully fermented straw, and thus led to a significant increase in Se and Cd bioavailability. The linear discriminant analysis effect size (LEfSe) showed that norank_f_Symbiobacteraceae, Micromonospora, WCHB1-32, Ruminiclostrdium, and Cellulomonas were the major biomarkers at genus level in straw application soils, additional network analysis and random forest analysis suggested that Ruminiclostrdium and Cellulomonas might be implicated in microbial iron reduction. Furthermore, the microbial iron reduction had negative effects on mineral-associated Se with coefficient of -0.81 and positive effects on mineral-associated Cd with coefficient of 0.72, while Mn fractions exhibited positive effects on mineral-associated Se with a coefficient of 0.53 and negative effects on mineral-associated Cd. In conclusion, straw with different fermentation degrees governed Se and Cd mobility by regulating abundance of Ruminiclostrdium and Cellulomonas, subsequently affecting Fe and Mn fractions and consequently influencing Se and Cd bioavailability.