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本试验从草菇发酵料中分离获得18株细菌,经固氮酶活性测定,筛选出9株,进一步做与菇类菌丝的关系、豆芽弯曲及回接于三角瓶及出菇试验等研究,选出864菌株具有促进草菇菌丝的扭结和子实体的发育。同时对其作用机理进行研究,初步看出:1.提高了培养料发酵温度,改变了微生物群落,增加了有益微生物高温固氮细菌,减少了有害微生物中温型细菌和真菌。并提高了全氮、全钾、全磷的含量。同时培养料疏松,富有弹性。2.能固定空气中氮素,达到瓶小时0.43毫微克分子乙烯。3.分泌物经豆芽弯曲测定,具有激素,能促使豆芽弯曲0.5—1圈。4.菌液含有多糖、蛋白质和维生素等,可提供菇类的营养。
In this experiment, 18 strains of bacteria were isolated from the fermented material of straw mushroom. After nitrogenase activity determination, 9 strains were screened out, the relationship with mushroom mycelium was further studied, the bean curd was bent and back connected to the flask and fruiting test, The 864 strain was selected to promote konjac mushroom kink and fruiting body development. At the same time, the mechanism of action was studied. The main conclusions are as follows: 1. The fermentation temperature of culture material was increased, the microbial community was changed, the high temperature nitrogen-fixing bacteria of beneficial microorganism was increased, and the moderate-temperature bacteria and fungi of harmful microorganism were reduced. And increased the total nitrogen, total potassium, total phosphorus content. At the same time training materials loose, flexible. 2. Can fix the nitrogen in the air, reaching 0.43 nanograms molecular ethylene in the bottle hour. 3 secretions measured by bean curd, with hormones, bean sprouts can promote bending 0.5-1 circle. 4. Bacteria containing polysaccharides, proteins and vitamins, mushrooms can provide nutrition.