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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (13): 122-129.doi: 10.11924/j.issn.1000-6850.casb2024-0412

• 资源·环境·生态·土壤·气象 • 上一篇    下一篇

澳洲坚果果皮自然发酵有机肥的微生物多样性分析

宋海云(), 张涛, 贺鹏, 郑树芳, 陈茜, 杨迪, 韦媛荣, 王文林   

  1. 广西南亚热带农业科学研究所，广西崇左 532415
  • 收稿日期:2024-06-27 修回日期:2024-09-15 出版日期:2025-05-05 发布日期:2025-05-07
  • 通讯作者:
    王文林，男，1980年出生，福建建瓯人，研究员，硕士研究生，研究方向：热带亚热带果树栽培及育种。通信地址：532415 广西崇左市龙州县彬桥乡南亚社区。
  • 作者简介:

    宋海云，女，1986年出生，广西龙州人，高级农艺师，本科，主要从事农产品综合利用。通信地址：532415 广西崇左市龙州县彬桥乡南亚社区，E-mail：。

  • 基金资助:
    广西农科院基本科研业务专项“澳洲坚果加工技术与副产物高值化利用关键技术研究”(桂农科2023YM46); 广西农科院基本科研业务专项“广西农业科学院澳洲坚果研究团队”(桂农科2021YT156); 广西科技计划项目“澳洲坚果副产物高值化关键技术研究与应用示范”(桂科AB22035012); 广西自然科学基金面上项目“基于多指标协同的‘桂热1号’澳洲坚果油脂评价模型的构建”(2023GXNSFAA026499); 崇左市科技计划项目“澳洲坚果健康饮料技术创新平台建设”(崇左20210710); 南亚所自立项目“澳洲坚果加工技术与副产物高值化利用”(NYS2025ZL03)

Analysis of Microbial Diversity in Naturally Fermented Organic Fertilizers from Macadamia Peels

SONG Haiyun(), ZHANG Tao, HE Peng, ZHENG Shufang, CHEN Xi, YANG Di, WEI Yuanrong, WANG Wenlin   

  1. South Subtropical Agricultural Sciences Research Institute of Guangxi, Chongzuo, Guangxi 532415
  • Received:2024-06-27 Revised:2024-09-15 Published:2025-05-05 Online:2025-05-07

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摘要：

为了解澳洲坚果果皮自然发酵有机肥过程中的微生物多样性，探究其不同发酵阶段的微生物群落结构变化。以自然发酵的澳洲坚果果皮为试验材料，采用16S和ITS高通量测序技术和生物信息学分析有机肥升温期(<45℃)、高温期(>45℃)、降温期(<45℃)3个阶段细菌和真菌的多样性以及群落组成变化。澳洲坚果果皮自发酵能够迅速升温且维持6 d高温期，最高温度达到57.52℃；通过α多样性分析发现，果皮自发酵的微生物的丰度和多样性随发酵进行逐渐增加，且真菌的多样性高于细菌；微生物群落结构随发酵进行处于动态变化中，各发酵阶段的优势细菌均为变形菌门，在高温期最高占比达88.58%，优势真菌为子囊菌门，在发酵降温期占比达60.5%。本研究阐明了澳洲坚果果皮在自然发酵有机肥过程中微生物的多样性及其群落结构变化，可为后续筛选研发澳洲坚果果皮有机肥专用发酵菌剂奠定理论基础。

关键词: 澳洲坚果果皮, 发酵, 发酵温度, 微生物多样性, 微生物群落结构

Abstract:

The study aims to understand the microbial diversity during the natural fermentation of organic fertilizer from macadamia peels and to investigate the changes in microbial community structure at different fermentation stages. Using naturally fermented macadamia peels as test materials, 16S and ITS high-throughput sequencing technology and bioinformatics were used to analyze the diversity of bacteria and fungi as well as changes in community composition during 3 stages of the organic fertilizer, namely, the warming period (<45℃), the high-temperature period (>45℃) and the cooling period (<45℃). The self-fermentation of macadamia peels was able to rapidly warm up and maintain a high temperature period for 6 days, with the maximum temperature reaching 57.52℃. α-diversity analysis revealed that the abundance and diversity of microorganisms in the self-fermentation of peels increased gradually with fermentation, and the diversity of fungi was higher than that of bacteria; the structure of microbial community was in dynamic change with fermentation, and the dominant bacteria in each stage of fermentation were Ascomycetes, with the highest percentage of 88.58% at high-temperature period; the dominant fungi were Ascomycetes with 60.5% at cooling period of fermentation. This study elucidated the diversity of microorganisms and their community structure changes during the natural fermentation of organic fertilizer from macadamia peels, and laid a theoretical foundation for the subsequent screening and development of special fermentation bacterial agents for organic fertilizer from macadamia peels.

Key words: macadamia peels, fermentation, fermentation temperature, microbial diversity, microbial community structure