耐盐促生菌发酵对黑水虻虫粪组成及其应用效果的影响  

Impact of Fermentation with Salt-tolerant Growth-promoting Bacteria on Composition and Application Effect of Black Soldier Fly Larvae(Hermetia illucens L.)Frass

作　　者：黄欣 谷青青 吴玲 曹凡 金雨晴 陈燕 郭聪 柯裴蓓 李玉娟[1] HUANG Xin;GU Qingqing;WU Ling;CAO Fan;JIN Yuqing;CHEN Yan;GUO Cong;KE Peibei;LI Yujuan(Jiangsu Yanjiang Institute of Agricultural Sciences,Nantong,Jiangsu 226012)

机构地区：[1]江苏沿江地区农业科学研究所,江苏南通226012

出　　处：《中国农学通报》2025年第11期100-106,共7页Chinese Agricultural Science Bulletin

基　　金：南通市社会民生科技计划项目“基于黑水虻养殖的生态循环型休闲农业产业化研究与应用”(MS22022059)。

摘　　要：餐厨垃圾饲养黑水虻产生的虫粪往往盐分较高,这使其作为有机肥的应用受到一定限制。本研究通过耐盐促生菌发酵的方式,探究其对虫粪组成的变化及施用效果的影响,旨在为减轻施用此类黑水虻虫粪带来的负面影响提供参考。首先,将从盐生植物分离得到的4株耐盐菌株制成混合菌悬液,按10%(v/w)的接种量接种到黑水虻虫粪中,在30℃条件下进行28 d的有氧发酵,发酵结束后测定虫粪组成。接着,把经过发酵(F)和未发酵(UF)的虫粪分别以2.5%、5%、10%、20%(v/v)的比例添加到园艺基质中,混合均匀后分装到穴盘中,播种苏州青白菜于室温下栽培30 d,以不添加虫粪的作为对照(CK),栽培结束后测定植株指标和基质理化性质。结果显示,在虫粪组成方面,耐盐促生菌发酵能够显著提高黑水虻虫粪的有机质和总养分含量(P<0.05),但会致使腐殖酸和速效养分显著降低(P<0.05),当发酵时间在21d以内时,发酵虫粪中水溶性盐的含量也会在一定程度上减少。在对白菜的影响方面,当虫粪添加量为2.5%和5%时,未发酵虫粪处理的白菜根系指标、叶面积和平均干重高于发酵虫粪;当虫粪添加量为10%和20%时,未发酵虫粪处理的白菜各项指标低于发酵虫粪。在对基质的影响方面,当虫粪添加量为2.5%和5%时,添加未发酵和发酵虫粪的基质之间没有显著差异;当虫粪添加量为10%和20%时,添加未发酵虫粪基质的速效养分和EC值显著高于发酵虫粪(P<0.05)。综上所述,耐盐促生菌发酵能够在一定程度上改良餐厨垃圾源黑水虻虫粪,缓解施用虫粪产生的负面影响。Insect frass of black soldier flies fed with kitchen waste generally exhibits a relatively high salt content,which poses certain constraints on its utilization as organic fertilizer.This study was designed to investigate the impacts of fermentation with salt-tolerant growth-promoting bacteria on the composition of the insect frass and its application efficacy,thus offering a reference for alleviating the adverse effects associated with the application of black soldier fly frass.Four salt-tolerant strains isolated from halophytes were formulated into a mixed bacterial suspension.This suspension was inoculated into the black soldier fly frass at an inoculation ratio of 10%(v/w)and subjected to aerobic fermentation at 30℃ for 28 days.After fermentation,the composition of the insect frass was determined.The fermented(F)and unfermented(UF)insect frass were separately added to the horticultural substrate at proportions of 2.5%,5%,10%,and 20%(v/v).They were then thoroughly blended and filled into aperture disk.Chinese cabbage‘Suzhou Green’was sown and cultivated at room temperature for 30 days.The treatment without the addition of insect frass was designated as the control(CK).After the cultivation phase,the plant indices and the physico-chemical properties of the substrate were measured.The results revealed that,in terms of the insect frass composition,fermentation with salt-tolerant growth-promoting bacteria significantly enhanced the organic matter and total nutrient content of the black soldier fly frass(P<0.05).Nevertheless,it led to a notable decrease in humic acid and available nutrients(P<0.05).When the fermentation duration was within 21 days,the content of water-soluble salts in the fermented insect frass also decreased to a certain extent.Regarding the influence on Chinese cabbage,when the insect frass addition level was 2.5% and 5%,the root indices,leaf area and average dry weight of Chinese cabbage in the unfermented insect frass treatment were higher compared to those in the fermented insect frass tr

关 键 词：黑水虻虫粪 耐盐促生菌 发酵 有机肥 白菜 

分 类 号：X713[环境科学与工程—环境工程] S606.2[农业科学—园艺学] S634.3