多粘类芽孢杆菌对油菜中硝酸盐含量的影响  

Effect of Paenibacillus polymyxa on Nitrate Content in Rape

作　　者：宿燕明[1,2] 彭霞薇[1,2] 吕欣[1] 张玲[3] 白志辉[2] 

机构地区：[1]北京林业大学,北京100083 [2]中国科学院生态环境研究中心,北京100085 [3]中国科学院微生物研究所,北京100101

出　　处：《中国农学通报》2011年第12期144-148,共5页Chinese Agricultural Science Bulletin

基　　金：国家科技支撑计划"典型城郊农业区环境质量修复与功能提升技术研究"(2008BADA7B01);北京市科技新星计划A类(2008A102);中国科学院生态环境研究中心知识创新工程"改善土壤环境质量的微生物生态调控技术与原理"(ZXPP2009113001)

摘　　要：蔬菜中硝酸盐含量超标危害人体健康,有效降低蔬菜中硝酸盐含量是提高蔬菜品质的主要目标之一。本研究考察了多粘类芽孢杆菌对降低油菜中硝酸盐含量的作用。结果表明,在种植油菜的基质中施加尿素后,油菜中硝酸盐含量显著提高,远超出国家标准限值(3000mg/kg);而施加尿素后再施加多粘类芽孢杆菌发酵液,油菜中硝酸盐的含量保持在较低的水平,与不施尿素的对照相当;将发酵液高温灭活后,减少油菜中硝酸盐积累的作用消失。施用100倍至10000倍稀释的多粘类芽孢杆菌发酵液(3×105～3×107CFU/mL),对油菜中硝酸盐的积累都有明显降低作用,浓度越高效果越明显。Excessive nitrate content in vegetables is a threat to human health.How to decrease nitrate content in vegetables is a very important issue for human.The effect of Paenibacillus polymyxa on nitrate content in rape was researched in this study.The conclusion showed that P.polymyxa could obviously decrease nitrate content in rapes,when nitrate content was high after exerting urea in soil and the content was higher than the state standard（3000 mg/kg） .The nitrate content was similar after exerting P.polymyxa fermentation liquor to the contrast with no exerting urea in soil.This effect was disappeared after the P.polymyxa fermentation liquor was heat-inactivated.Density of P.polymyxa fermentation liquor（3×10 5 CFU/mL to 3×10 7 CFU/mL） could obviously decrease nitrate content in rapes.When the concentration of P.polymyxa fermentation liquor was increased,the effect of decreasing nitrate content in rapes was more obvious.

关 键 词：多粘类芽孢杆菌 油菜 硝酸盐 

分 类 号：Q939.9[生物学—微生物学]