酵素菌肥的发酵过程研究  

Study on fermentation process of yeast fertilizer

作　　者：陈剑侠 CHEN Jian-xia(Fujian Institute of Testing Technology,Fuzhou 350003,China)

机构地区：[1]福建省测试技术研究所,福州350003

出　　处：《湖北农业科学》2022年第10期64-66,79,共4页Hubei Agricultural Sciences

基　　金：福建省科技计划项目(2019R1006-1)。

摘　　要：以富硒梨为主要发酵原料,配以麸皮作为辅料,以酵素菌为发酵菌种,用化学分析法动态监测其发酵过程。结果表明,发酵液中的pH、COD、电导率都经历了初期迅速变化、中期相对稳定和后期明显变化的过程。总氮在发酵中一直处于稳定波动状态。发酵终产品的肥力与相关的国家及行业标准比较,结果满意。不同的碳氮比对发酵的速度有一定的影响。动态监测结果结合目视观察认为,可以以发酵渣上浮的现象作为田间地头便捷而可操作的终点判定。Using selenium-rich pear as the main fermentation material,bran as auxiliary material,and yeast as fermentation strain,the chemical analysis was used to monitor the fermentation process dynamically.The results showed that the pH,COD and electrical conductivity in the fermentation broth experienced a process of rapid change in the early stage,relatively stable in the middle stage and obviously changed in the later stage.The total nitrogen had been in a stable and fluctuating state during fermentation.The fertility of the final fermented product was compared with the relevant national and industrial standards,and the results were satisfactory.Dif⁃ferent carbon and nitrogen ratios had certain effects on the rate of fermentation.The dynamic monitoring results combined with the visu⁃al observation suggested that the floating phenomenon of the fermentation residue could be used as a convenient and operable endpoint determination in the field.

关 键 词：富硒梨 麸皮 酵素菌肥 动态监测 发酵过程 

分 类 号：X712[环境科学与工程—环境工程] S144[农业科学—肥料学]