混合菌种对基质发酵及其应用效果的影响  

Effect of multi-bacterium combination on matrix fermentation and application

作　　者：张金莎[1] 陈永安[1] 王平[1] 舒东膂[1] 刘长红[1] 刘裕子[1] 

机构地区：[1]湖南省森林植物园,湖南长沙410116

出　　处：《湖南林业科技》2014年第6期74-77,共4页Hunan Forestry Science & Technology

摘　　要：选择园林养护中枯枝等剩余物,在同等温度湿度、同等启动因子等外部条件下,分别以美博士及百惠品牌单菌种及美博士百惠品牌混合菌种发酵,研究混合菌种对基质发酵及其应用效果的影响。结果表明:多菌种混合发酵对于菌种产酶效率具有明显影响。由单菌种向混合菌种的发酵菌种的改善,可以有效的缩短基质发酵周期,新周期为原周期的1/3,新周期比原周期缩短15天生产时间。经此工艺发酵的基质对于植物生长有明显促进作用。With the garden planting remains as matrix fermented by single bacterium and multi-bacterium,the effect of multi-bacterium combination on matrix fermentation and application was researched. The results showed that,the enzyme production efficiency was obviously affected by the fermentation of multi-bacterium. The fermentation period was shortened effectively by shifting the single-bacterium fermentation to multi-bacterium fermentation,The period of multi-bacterium fermentation was one-third of the period of single-bacterium fermentation,and the new cycle was shorten about 15 days than old one＇s. These new-produced matrix had auxo-action to the growing of the plant also.

关 键 词：混合菌种 基质 发酵 

分 类 号：X72[环境科学与工程—环境工程]