摘要
[目的]本文旨在验证自主研发的专用发酵菌剂的应用效果,建立菇渣生物发酵工艺流程和发酵技术体系。[方法]以菇渣为试材,设置对照(不添加发酵菌剂),添加0.2%、0.5%、0.8%(质量分数)专用发酵菌剂以及0.8%市售发酵菌剂5个处理,探究专用发酵菌剂对菇渣堆体发酵效果的影响;采用传统堆体和静态免翻堆体发酵方式,研究不同堆体方式对菇渣发酵堆体温度、理化性状以及种子发芽指数的影响。[结果]添加专用发酵菌剂均能使堆体温度快速上升,pH值、电导率(EC)、有机质含量均先于对照及市售菌剂处理达到稳定状态,且发酵速度快。免翻堆体发酵方式添加0.5%专用发酵菌剂,菇渣堆体最高温度为73.8℃,比传统堆体发酵高2.2℃;发酵时间约30 d,比传统堆制发酵缩短5 d;在发酵结束时,有机质含量、E4/E6(发酵腐熟度)等指标早于传统堆体发酵达到稳定状态;种子发芽指数达到88.91%,较传统堆体发酵提高2.48%。[结论]2种堆体方式添加专用发酵菌剂,均可缩短菇渣发酵时间,提高发酵质量;而采用静态免翻堆体发酵,配合添加0.5%专用发酵菌剂,可进一步提高菇渣发酵效率和质量。
[Objectives]The purpose of this paper was to verify the application effect of special fermentation agent independently developed by the laboratory, and to form the biological fermentation process and fermentation technology system of mushroom residue. [Methods]Using mushroom residue as test material, five treatments of control(no fermentation agents),the addition of 0.2%,0.5%,0.8%(m/m)self-developed special fermentation agents and 0.8% commercial fermentation agent were set up to explore the effect on the fermentation effect of mushroom dregs. The traditional and static flip-free composting fermentation methods were used to study the effects of different stacking methods on the temperature, physical and chemical properties and seed germination index of mushroom residue fermentation. [Results]The temperature of the reactor increased rapidly with the addition of 0.5% special fermentation agent, and pH value, electrical conductivity(EC)and organic matter contents reached a stable state before the control and commercial bacterial agent treatment, and the fermentation speed was fast. The highest temperature of mushroom residue was 73.8 ℃ in the addition of 0.5% special fermentation agent of flip-free composting fermentation method, which was 2.2 ℃ higher than that of traditional composting fermentation;the fermentation time was about 30 days, which was 5 days shorter than that of traditional composting fermentation;at the end of fermentation, the indexes such as organic matter and content E4/E6(fermentation maturity)reached a stable state earlier than that of traditional composting fermentation;the seed germination index reached 88.91%,which was 2.48% higher than that of traditional composting fermentation. [Conclusions]The fermentation time of mushroom residue can be shortened and the fermentation quality can be improved by adding special fermentation agents in two composting methods, while the fermentation efficiency and quality of mushroom residue can be further improved by static flip-free composting fermentat
作者
黄越
束胜
蔡培元
郭世荣
HUANG Yue;SHU Sheng;CAI Peiyuan;GUO Shirong(College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;Jiangsu Xingnong Matrix Technology Co.,Ltd.,Zhenjiang 212016,China)
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2023年第1期23-32,共10页
Journal of Nanjing Agricultural University
基金
国家重点研发计划项目(2019YFD1001900)
江苏省科技支撑计划项目(BE2017701)
国家现代农业产业技术体系专项(CARS-23)。
关键词
菇渣
堆体方式
发酵菌剂
发酵效果
基质化利用
mushroom residue
composting method
fermentation agent
fermentation effect
substrate utilization
