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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (3): 158-164.doi: 10.11924/j.issn.1000-6850.casb2024-0169

• 食品·营养·检测·安全 • 上一篇    

2株根际促生菌对水稻营养品质的影响

相微微(), 王雨司, 彭军, 王建武(), 陈花   

  1. 榆林学院，陕西榆林 719000
  • 收稿日期:2024-03-10 修回日期:2024-06-15 出版日期:2025-01-25 发布日期:2025-01-20
  • 通讯作者:
    王建武，男，1983年出生，山东滕州人，教授，博士，研究方向：植物与微生物互作。通信地址：719000陕西省榆林市榆阳区崇文路51号 榆林学院生命科学学院，Tel：0912-3891342，E-mail：。
  • 作者简介:

    相微微，女，1982年出生，副教授，硕士，研究方向：植物与微生物互作。通信地址：719000陕西省榆林市榆阳区崇文路51号 榆林学院生命科学学院，Tel：0912-3891342，E-mail：。

  • 基金资助:
    国家自然科学基金“玫瑰色考克氏菌SDB9高水平合成生长素的分子机理研究”(32060027); 榆林市科技计划项目“旱作节水作物遗传育种及提质增效配套技术集成与示范—马铃薯根际微生态定向调控技术体系研究与应用示范”(CXY-2021-88); 榆林市科技局产学研项目“根际促生菌的筛选及对马铃薯抗病效果研究与示范”(CXY-2022-62)

Effects of Two Rhizosphere Promoting Bacteria on Nutritional Quality of Rice

XIANG Weiwei(), WANG Yusi, PENG Jun, WANG Jianwu(), CHEN Hua   

  1. Yulin University, Yulin, Shaanxi 719000
  • Received:2024-03-10 Revised:2024-06-15 Published:2025-01-25 Online:2025-01-20

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摘要：

研究旨在探明玫瑰色考克氏菌SDB9和耐寒短杆菌SDB5对水稻营养品质的影响。以水稻为试验材料，通过将SDB9菌、SDB5菌单独及按1:1比例混合浸种处理水稻，收获后对水稻籽粒中9种营养成分含量进行测定。结果如下：与CK相比，试验组淀粉含量仅升高1%，差异不显著；粗蛋白含量均降低3%~5%，差异不显著；粗脂肪含量均升高，只有SDB9+5处理下升高14.9%，差异显著；可溶性总糖含量均降低52.5%~58.3%，差异极显著；还原性糖含量除SDB5处理下降低0.6%，差异不显著外，其余均升高，其中SDB9处理使其升高25.9%，差异显著，SDB9+5处理使其升高8%，差异不显著；可溶性蛋白含量均降低，只有SDB9+5处理下显著降低14.9%；纤维素含量除SDB9+5处理下降低0.2%外，其余均升高0.8%~0.9%，差异均不显著；维生素C含量均降低，SDB9处理下降低64.5%，差异极显著；SDB5处理下降低16.1%，差异显著，SDB9+5处理下降低35.5%，差异显著；硝酸盐含量降低1%-12.8%，差异均不显著。综上所述，用SDB9和SDB5单独或混合处理后水稻的主要营养品质中淀粉含量稍有增加，粗蛋白质含量稍降低在8%左右，改善了水稻的适口性，粗脂肪含量升高，硝酸盐含量降低都有利于品质的改善。这说明玫瑰色考克氏菌SDB9和耐寒短杆菌SDB5在一定程度上能改善水稻的营养品质。对2菌株进行营养品质的评价，按品质由高到低的顺序为SDB9>SDB9+5>SDB5>CK。

关键词: 根际促生菌, 玫瑰色考克氏菌, 耐寒短杆菌, 水稻, 营养品质

Abstract:

This study aims to investigate the effects of Kocuria rosea SDB9 and Brevibacterium frigoritolerans SDB5 on the nutritional quality of rice. Using rice as the experimental material, the seeds were soaked with SDB9, SDB5, and a 1:1 mixture of both strains. The content of nine nutritional components in the rice grains was measured after harvest. The results were as follows. Compared to the control group (CK), the starch content in the experimental groups increased by only 1%, which was not statistically significant; crude protein content decreased by 3%-5%, also was not significant; crude fat content increased in all treatments, with a significant increase of 14.9% in the SDB9+5 treatment; soluble total sugar content decreased by 52.5%-58.3%, which was highly significant; reducing sugar content increased in all treatments except for a slight decrease of 0.6% in the SDB5 treatment, with a significant increase of 25.9% in the SDB9 treatment and an 8% increase in the SDB9+5 treatment, which was not significant; soluble protein content decreased in all treatments, with a significant decrease of 14.9% in the SDB9+5 treatment; cellulose content increased by 0.8%-0.9% in all treatments except for a slight decrease of 0.2% in the SDB9+5 treatment; vitamin C content decreased in all treatments, with a highly significant decrease of 64.5% in the SDB9 treatment and a significant decrease of 16.1% in the SDB5 treatment, while the SDB9+5 treatment showed a significant decrease of 35.5%; nitrate content decreased by 1%-12.8%, with no significant differences observed. In summary, treatment with SDB9 and SDB5 alone or in combination resulted in a slight increase in starch content and an approximate 8% decrease in crude protein content, improving rice palatability. The increase in crude fat and decrease in nitrate levels contributed positively to quality improvement. This indicates that Kocuria rosea SDB9 and Brevibacterium frigoritolerans SDB5 can improve the nutritional quality of rice to some extent. The evaluation of these two strains based on nutritional quality ranked them as follows: SDB9 > SDB9+5 > SDB5 > CK.

Key words: rhizosphere promoting bacteria, Kocuria rosea, Brevibacterium frigoritolerans, rice, nutritional quality