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 ,与对照组相比 ,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为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
Add 4% molasses and 2% wheat bran to the Azotobacter,Bacillus phosphaticum or Bacillus mucilagionsus solution can significantly improve the shelf life of these solutions.Under the same condition,compared with the control group,the shelf life of Azotobacter can be extended to over 12 months and the shelf life 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
《生物技术》
CAS
CSCD
2004年第6期55-56,共2页
Biotechnology
基金
黑龙江省青年基金项目资助 (Q0 0C0 32 )
关键词
菌剂
微生物肥料
保存期
抑菌剂
microorganic solution
biofertilizer
shelf life
bacteriostatic agent
