不同微生物发酵剂对核桃青皮的发酵效果研究  

Study on Fermentation Effect of Different Microbial Fermentation Agents on Walnut Green Husk

作　　者：吴柳燕 付莉 付品 朱佳敏 赵玉雪 杨霞 WU Liu-yan(Guizhou Walnut Research Institute,Guiyang,Guizhou 550002)

机构地区：[1]贵州省核桃研究所,贵州贵阳550002

出　　处：《园艺与种苗》2021年第12期4-5,65,共3页Horticulture & Seed

基　　金：新型环保核桃青皮生物有机肥加工关键技术研究(黔科合支撑[2019]2330号);核桃青皮降解菌的筛选及复配(黔林科合J字[2019]12号)。

摘　　要：[目的]挑选出对核桃青皮降解效果最好的微生物发酵剂。[方法]以核桃青皮为试验材料,探索不同微生物发酵剂对核桃青皮的发酵效果。[结果]1号微生物发酵剂(由地衣芽孢杆菌、枯草芽孢杆菌、酿酒酵母菌等组成)对核桃青皮的降解效果最好,可以作为核桃青皮降解处理的首选制剂。[结论]该研究为核桃青皮的开发利用提供了一定依据。[Objective]The aim of this study was to select the microbial agents with the best degradation effect on walnut green husk.[Method]With walnut green husk as test material,the fermentation effects of different microbial agents on walnut green husk were explored.[Result]No.1 microbial fermentation agent(composed of Bacillus licheniformis,Bacillus subtilis,Saccharomyces cerevisiae,etc.)had the best degradation effect on walnut green husk,which could be used as the preferred preparation for walnut green husk degradation.[Conclusion]The research provided certain basis for development and utilization of walnut green husk.

关 键 词：核桃青皮 微生物发酵剂 降解效果 

分 类 号：S664.1[农业科学—果树学]