醋糟菌糠对3种作物土壤微生物及酶活性的影响
Effect of fungus chaff on soil microbe population and enzyme activity of three crop soils
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摘要: 为研究醋糟菌糠作为一种生物肥料对土壤肥力的影响, 为解决食用菌菌糠对环境污染及其有效利用提供科学依据, 本文通过田间试验, 对玉米、高粱、糯玉米3种作物基施醋糟菌糠后不同生育期的土壤脲酶、蔗糖酶和过氧化氢酶活性, 细菌、放线菌和真菌数量, 及微生物量碳、氮含量进行测试。研究结果表明: 1)醋糟菌糠显著提高了作物根际土壤细菌、放线菌和真菌的数量。在作物整个生育期, 加入醋糟菌糠的土壤细菌数量比对照提高32%~54%; 放线菌数量在成熟期提高明显, 玉米田土壤放线菌数量增幅最大, 为101%; 真菌数量变化总体趋势呈现先升高后下降的趋势。2)醋糟菌糠的施入增加了作物根际土壤脲酶、过氧化氢酶、蔗糖酶的活性。种植高粱、玉米和糯玉米土壤的脲酶活性增长率分别为239%、189%和185%; 3种作物的土壤过氧化氢酶活性在抽穗期最高, 最大增长率为40%; 3种作物的土壤蔗糖酶活性在不同生育期变化趋势不同, 玉米各生育期土壤蔗糖酶活性变化较为稳定, 其增长率分别为38%、28%、48%。3)醋糟菌糠的施入增加了作物根际土壤微生物碳氮的含量, 不同生育期3种作物的土壤微生物碳含量增幅为58.10~407.67 mg.kg-1, 微生物氮含量增幅为11.98~27.55 mg.kg-1。由此可见, 醋糟菌糠的施用可以增强土壤生产力的可持续性, 从而达到保护和改善土壤环境的效果。同时该研究也为醋糟菌糠的有效利用提供了一定的科学依据。Abstract: Application of fungus chaff is an important measure improving soil healthy and plant growth. A filed experiment was conducted to investigate the effects of fungus chaff of vinegar residue incorporation on the population of soil microorganism, soil microbial biomass carbon, soil microbial biomass nitrogen and enzyme activity in three crops (maize, sorghum and waxy maize) soil at different growth stages. The experiment contained six treatments, three crops not treated and treated with 25 000 kg·hm2 of fungus chaff. The results showed that the incorporation of fungus chaff significantly increased bacteria, actinomyces and fungi population in the rhizosphere soil layer. The number of soil bacteria increased by 32%54% for the three crops after fungus chaff application throughout the growth period. At maturity, actinomyces population significantly increased, especially in maize rhizosphere soil layer where there was the largest increment of 101%. The trend in fungi population increased at jointing and heading stages after decreasing at maturity stage. The use of fungus chaff in rhizosphere soil increased the activities of enzymes (urease, catalase and invertase). Soil urease activity under sorghum, corn and waxy corn increased with 239%, 189%, and 184%, respectively. Soil catalase activity was highest at heading stage, with a maximum increment of 40%. Three crops showed different trends in soil invertase activity at each stage. The activity of soil invertase under maize was not significantly different among growth stages, with increment of 38%, 28% and 48% respectively at jointing, heading and mature stages. Soil microbial biomass carbon and nitrogen increased in all the crops after fungus chaff application. The increase in soil microbial carbon content was 58.10–407.67 mg.kg-1 and that in microbial nitrogen content was 11.98–27.55 mg.kg-1 across the growth periods of the three crops. This implied that the application of fungus chaff could be used to boost the population of soil microorganisms and enhance soil microbial biomass carbon and nitrogen, and enzyme activity under the three crop types. This in turn enhanced crop yield and made soil productivity more sustainable. It was therefore recommended to apply fungus chaff of vinegar residues to protect and improve future environmental conditions.
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