文章摘要
关法春,刘亮,苗彥军,刘会芳,张永锋,吴玉德,贺延国.低温菌对冬季水稻秸秆发酵腐解特性的影响[J].西南民族大学自然科学版,2019,45(4):338-342
低温菌对冬季水稻秸秆发酵腐解特性的影响
Effects of psychrophilic bacteria on the fermentation and decomposition characteristics of rice straw in winter
投稿时间:2019-05-30  修订日期:2019-06-25
中文关键词: 低温菌  水稻秸秆  发酵腐解  养分释放
英文关键词: psychrophilic bacteria  fermentation and decomposition  rice straw  nutrient release
基金项目:吉林省农业科技创新工程项目(CXGC2018ZY026、CXGC2017ZD012);国家水稻现代农业产业技术体系项目(CARS-01-24)资助
作者单位E-mail
关法春 吉林省农业科学院
佳木斯大学生命科学学院
牡丹江师范学院生命科学与技术学院 
guanfachun@163.com 
刘亮 吉林省农业科学院  
苗彥军   
刘会芳 佳木斯大学生命科学学院  
张永锋   
吴玉德 佳木斯大学生命科学学院  
贺延国   
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中文摘要:
      以青藏高原极端环境下的微生物为主,制成低温生物菌剂,应用于冬季稻田内水稻秸秆的原位发酵,研究水稻秸秆在冬季施用生物菌剂低温发酵后的质量和养分变化。结果表明:随着秸秆低温发酵时间的延长,水稻秸秆的总有机质含量逐渐呈现降低,而水稻秸秆全氮、全磷和全钾则逐步增加,不同时期的总有机质、全氮、全磷和全钾指标,结果之间差异极显著(P<0.01, n=3)。试验末期测得水稻秸秆失重率为58.26%,而18.34%的秸秆C/N比说明秸秆已经腐熟;同时C/N比与失重率呈极显著负相关(r=-0.947,P<0.01)。水稻秸秆发酵的综合质量量化评价结果也表明,A0424秸秆发酵的综合质量投影值为2.2644,远高于其他两个。低温生物菌剂应用于水稻秸秆的冬季发酵,效果明显。
英文摘要:
      The microorganisms from the extreme environment of the Qinghai-Tibet Plateau were used to make low temperature microbial agents for in-situ fermentation of rice straw in paddy fields in winter. The quality and nutrient changes of rice straw after low temperature fermentation with microbial agents in winter were studied in this paper. The results showed that the total organic matter content of rice straw decreased gradually and the total nitrogen, total phosphorus and total potassium of rice straw increased gradually with the extension of straw fermentation time at low temperature, but there were significant differences in total organic matter, total nitrogen, total phosphorus and total potassium among indices in different periods. The weight loss rate was 58.26%, and the C/N ratio of rice straw was 18.34% in the end of trial, which meet the standards of maturity. At the same time, C/N ratio was significantly negatively correlated with the rate of weight loss (r=-0.947, P<0.01). Quantitative evaluation of comprehensive quality of rice straw fermentation also showed that the projection value of comprehensive quality of straw fermentation was 2.2644 for A0424, which was much higher than the other two. The application of cryogenic microbial bacteria in fermentation of rice straw in winter has achieved obvious results.
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