| 摘要: |
| 【目的】探索松树皮基质的较佳发酵方案。【方法】以新鲜樟子松树皮为试验基质，尿素为氮源，添加EM菌剂和木醋液进行发酵，共设置9种（M1～M9）不同发酵方案，以不添加EM菌剂和木醋液的处理为对照，分析各处理松树皮发酵温度、理化性质及木质纤维素、单宁含量的变化情况。【结果】发酵后，与对照相比，M5(C/N 30、500倍EM菌剂和500倍木醋液)、M6(C/N 70、500倍EM菌剂和500倍木醋液)和M2(C/N 30、500倍EM菌剂)3个处理的发酵温度均明显高于其他处理，且高温持续时间长，松树皮的各项理化性质均得到改善，单宁、木质纤维素含量降解幅度较大。【结论】发酵过程中，EM菌剂起关键作用，再添加木醋液可进一步加快发酵进程，提升发酵效果，初始C/N的影响仅次于EM菌剂，当其值为30～70时松树皮的发酵效果较好，M5、M6、M2处理是松树皮的较佳发酵方案。 |
| 关键词: 松树皮 发酵 EM菌剂 C/N 木醋液 单宁 |
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| A preliminary study on the fermentation of pine bark as growing media |
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CHAI Yan-fang,TANG Jiu-yang,WANG Si-qing
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| Abstract: |
| 【Objective】The research was carried out to explore the best conditions for pine bark fermentation.【Method】9 (M1-M9) fermentation programs using fresh pine bark as test matrix and carbamide as nitrogen source were conducted with EM bacterial and wood vinegar.The fermentation test without EM bacterial and wood vinegar was used as CK.The changes of fermentation temperature,physical and chemical properties,lignocellulose and tannin contents were analyzed.【Result】Compared with CK,temperatures of M5 (C/N 30,500-time EM bacterial and 500-time wood vinegar),M6 (C/N 70,500-time EM bacterial and 500-time wood vinegar) and M2 (C/N 30 and 500-time EM bacterial) were much higher and the duration was longer.The physical and chemical properties were improved while tannin and wood cellulose contents were significantly decreased.【Conclusion】EM bacterial played a key role in the fermentation process and wood vinegar accelerated the fermentation process and improve the quality.The initial C/N of pine bark had the second most important effects in the range of 30 to 70.M5,M6 and M2 were obtained good fermentation programs. |
| Key words: pine bark fermentation EM bacterial C/N wood vinegar tannin |
