五种微生物发酵剂对玉米芯的发酵效果  

Effects of Five Microbial Agents on Fermentation of Corn Cob in Composting

作　　者：于艳辉[1] 程智慧[1] 张庆春[1] 谢芝春[1] 薛书浩[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2010年第14期27-31,共5页Northern Horticulture

基　　金："十一.五"国家科技支撑计划资助项目(2007BAQ0005803;2006BAD07B02)

摘　　要：为了筛选出适合玉米芯发酵的微生物菌剂,以不加菌剂为对照,研究了添加5种微生物菌剂对玉米芯的发酵腐熟效果和发酵过程中堆料温度、体积、营养的动态变化。结果表明:添加外源微生物菌剂能有效加快玉米芯发酵并显著影响营养元素的动态变化,其中添加"金宝贝"菌剂促进发酵的效果最好。5种处理中"金宝贝"升温速度最快,最高温度达52.6℃,50℃高温可持续5 d以上,且体积下降百分比最高达12%之多,速效营养释放量最高。与对照相比,各处理发酵至30 d时异味消失体积下降明显且表层出现大量菌丝,达到腐熟。5种处理全氮与碱解氮含量变化正好相反:全氮含量先下降后上升而速效氮含量先增加后减少;全磷、速效磷、全钾、速效钾含量均呈上升趋势;而对照升温缓慢、营养元素含量变化不明显。In this experiment,the dynamic changes of temperature,volume and nutrition of smashed corn cob with 5 microbial added during composting process were studied in order to select a microbial agent which suited to the fermentation of corn cob.The results showed that the microbial agent inoculation could promote the composting process significantly,and the fermentation effect of ＂Jinbaobei＂appeared the best.The temperature for the treatments of＂Jinbaobei＂agent added increased quicker than that for the other treatments and CK.Its highest temperature was 52.6℃.The duration of 50℃ high temperature lasted for over five days,the volume of fermenting corn cob decrease reached 12%,and the nutrition release appeared the most for the treatment of ＂Jinbaobei＂agent.Compared to CK,when fermenting for 30 days all the treatments lost the peculiar smell,appeared an obvious decreasing in volume,and grew large amount of mycelium which symbolized the corn straw had been fermented on the whole.Changes of the total N content appeared in an adverse trend to that of the available N in all five treatments,with the former decreased first and then increased whereas the later increased first and then decreased during fermentation.Total P,available P,total K and available K all showed increasing trends during the fermentation process.Whereas the temperature and nutrient dynamic change for CK were flat.

关 键 词：微生物发酵剂 玉米芯 发酵 

分 类 号：S513[农业科学—作物学]