醋糟菌糠对3种作物土壤微生物及酶活性的影响
发布时间：2018-03-08 23:02
本文选题：醋糟菌糠 切入点：土壤酶活性 出处：《中国生态农业学报》2016年12期 论文类型：期刊论文
【摘要】：为研究醋糟菌糠作为一种生物肥料对土壤肥力的影响,为解决食用菌菌糠对环境污染及其有效利用提供科学依据,本文通过田间试验,对玉米、高粱、糯玉米3种作物基施醋糟菌糠后不同生育期的土壤脲酶、蔗糖酶和过氧化氢酶活性,细菌、放线菌和真菌数量,及微生物量碳、氮含量进行测试。研究结果表明:1)醋糟菌糠显著提高了作物根际土壤细菌、放线菌和真菌的数量。在作物整个生育期,加入醋糟菌糠的土壤细菌数量比对照提高32%~54%;放线菌数量在成熟期提高明显,玉米田土壤放线菌数量增幅最大,为101%;真菌数量变化总体趋势呈现先升高后下降的趋势。2)醋糟菌糠的施入增加了作物根际土壤脲酶、过氧化氢酶、蔗糖酶的活性。种植高粱、玉米和糯玉米土壤的脲酶活性增长率分别为239%、189%和185%;3种作物的土壤过氧化氢酶活性在抽穗期最高,最大增长率为40%;3种作物的土壤蔗糖酶活性在不同生育期变化趋势不同,玉米各生育期土壤蔗糖酶活性变化较为稳定,其增长率分别为38%、28%、48%。3)醋糟菌糠的施入增加了作物根际土壤微生物碳氮的含量,不同生育期3种作物的土壤微生物碳含量增幅为58.10~407.67 mg·kg-1,微生物氮含量增幅为11.98~27.55 mg·kg-1。由此可见,醋糟菌糠的施用可以增强土壤生产力的可持续性,从而达到保护和改善土壤环境的效果。同时该研究也为醋糟菌糠的有效利用提供了一定的科学依据。
[Abstract]:In order to study the effect of vinegar residue on soil fertility as a kind of biological fertilizer, and to provide scientific basis for solving the environmental pollution and its effective utilization of edible fungus bran, corn and sorghum were studied in this paper. Soil urease, sucrase and catalase activities, bacteria, actinomycetes and fungi, and microbial biomass carbon, were obtained from three crops of glutinous corn. The nitrogen content was tested. The results showed that the rice residue significantly increased the number of bacteria, actinomycetes and fungi in the rhizosphere of crops. The quantity of actinomycetes increased significantly in maturation stage, and the actinomycetes in maize field increased the most, and the soil actinomycetes in corn field increased significantly, compared with the control, and actinomycetes increased significantly in the corn field. The total number of fungi increased first and then decreased. 2) the application of vinegar grains increased the activities of urease, catalase and sucrase in rhizosphere soil. The soil catalase activity of maize and waxy corn soil increased by 23918.9% and 1855% respectively at heading stage, and the maximum growth rate of soil catalase activity at heading stage was 40%. The variation trend of soil sucrase activity in different growth stages was different. The change of soil sucrase activity was relatively stable at different growth stages of maize, the growth rate of which was 38% and 28% and 48% respectively) the application of vinegar grains increased the content of microbial carbon and nitrogen in the rhizosphere soil. The increase of soil microbial carbon content and microbial nitrogen content in three crops at different growth stages were 58.10 ~ 407.67 mg 路kg ~ (-1) and 11.98 ~ 27.55 mg 路kg ~ (-1) respectively. Therefore, the effect of protecting and improving soil environment can be achieved, and this study also provides a scientific basis for the effective utilization of vinegar residue.
【作者单位】： 山西农业大学资源环境学院;山西水利职业技术学院;日本W裣鼗肪晨蒲Ч恃芯恐行，
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