摘要
在固氮菌、磷细菌、钾细菌等菌剂中加入 4 %的糖蜜、2 %的麸皮可显著提高产品的保存期。在同等条件下 ,与对照相比 ,固氮菌的保存期可提高至 12个月以上 ,磷细菌的保存期可提高 1倍以上 ;在以未灭菌的草炭作载体的微生物制剂中 ,同时添加 4 %糖蜜、2 %麸皮及 2‰～ 4‰苯甲酸钠、0 .5‰～ 1‰的多菌灵 ,与对照相比 ,产品的保存期可提高 5 0 %以上。
Add 4% molasses and 2% wheat bran to the Azotobacter,the shelf life of Bacillus phosphaticumicum or Bacillus mucilagionsus solution can be significantly improved. Under the same condition, compared with the control group, the shelf life of Azotobacter can be extended to over 12 months and that of Bacillus phosphaticum is more than doubled. In micro-organicsolutions that use unpasteurized peat as the carrier, when add 4% molasses, 2% wheat bran and 2‰～4‰ sodium benzoate as well as 0.5‰～1.0 ‰ carbendazim, the shelf life is extended by at least 50% over that of the control group. ;
出处
《微生物学杂志》
CAS
CSCD
2004年第5期50-53,共4页
Journal of Microbiology
基金
黑龙江省青年基金项目 (Q0 0CO3 2)
