摘要
为了筛选出适合稻壳发酵的微生物菌剂,以不加菌剂为对照,研究了添加5种微生物菌剂对稻壳的发酵腐熟效果和发酵过程中堆料温度、体积、营养的动态变化。结果表明,添加外源微生物菌剂能有效加快发酵过程并显著影响营养元素的动态变化,其中添加"满园春"菌剂促进发酵的效果最好。5种处理中"满园春"和"金宝贝"升温速度最快,"满园春"45℃以上高温持续时间可长达6 d左右,且体积下降达10%之多,营养释放量最高。与对照相比,各处理发酵至30天时异味消失,体积明显下降且表层出现少量菌丝,基本腐熟。5种处理全氮含量先下降后上升而速效氮含量先增加后减少;全磷、速效磷、全钾、速效钾含量均呈上升趋势;对照升温缓慢、营养元素含量变化不明显。
In this experiment, the dynamic changes of temperature, volume and nutrition of smashed rice hull with five microbial agents added during composting process were studied in order to select a microbial agent which suited to the fermentation of rice hull. The results showed that the microbial agent inoculation could promote the composting process significantly, and the fermentation effect of ＂Manyuanchun＂ appeared the best. The temperature in the treatments of adding＂Manyuanchun＂ agent and ＂Jinbaobei＂ agent increased faster than in CK and the other treatments. For the treatment of ＂Manyuanchun＂agent, the duration of 45℃ high temperature lasted for over six days,with the 10% volume decrease of fermented rice hull and the most nutrition release . Compared to CK,30 days fermentation for all treatments caused the peculiar smell lost, an obvious volume decrease, and a little growth of mycelium which symbolized the rice hull had been fermented on the whole. Changes of the total N content appeared in an adverse trend to that of the available N in all five treatments,i, e. , the former decreased firstly and then increased whereas the later increased firstly and then decreased during the fermentation. Total P,available P, total K and available K all showed increasing trends during the fermentation process. Whereas the dynamic change of temperature and nutrient were flat in the CK treatment.
出处
《西北农业学报》
CAS
CSCD
北大核心
2010年第6期192-196,共5页
Acta Agriculturae Boreali-occidentalis Sinica
基金
"十一五"国家科技支撑计划项目(2007BAD57B03
2006BAD07B02)
关键词
微生物发酵剂
稻壳
发酵
Microbial agent
Rice hull
Fermentation
