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中国农学通报 ›› 2016, Vol. 32 ›› Issue (25): 52-58.doi: 10.11924/j.issn.1000-6850.casb16010104

所属专题: 食用菌 食用菌

• 林学 园艺 园林 • 上一篇    下一篇

不同配方双孢蘑菇栽培期培养料理化性状和细菌群落分析

张昊琳,郭亚萍,秦改娟,张国庆,陈青君   

  1. 新疆农业大学林学与园艺学院,北京农学院植物科学技术学院,北京农学院植物科学技术学院,北京农学院生物科学与工程学院,北京农学院植物科学技术学院
  • 收稿日期:2016-01-21 修回日期:2016-08-03 接受日期:2016-03-25 出版日期:2016-08-29 发布日期:2016-08-29
  • 通讯作者: 陈青君
  • 基金资助:
    “十二五”国家科技支撑计划项目“农牧业废弃物资源菌业循环子课题”(2012BAD14B09);现代农业产业技术体系北京市食用菌创新团队建设经费双孢菇工厂化关键技术研究(PXM2013-014207-000096);北京市科技新星项目(xx2015B025)。

Physical and Chemical Properties and Bacterial Communities of Agaricus bisporus Compost with Different Formulations at Cultivation Stage

  • Received:2016-01-21 Revised:2016-08-03 Accepted:2016-03-25 Online:2016-08-29 Published:2016-08-29

摘要: 为了对北京地区的秸秆资源进行循环利用,将其应用于双孢蘑菇栽培领域作为生产资源。在传统双孢蘑菇麦草配方的基础上,分别添加玉米秸、菇渣代替部分麦草,以干燥称重法、凯氏定氮法、灼烧重量法等对3个不同配方双孢蘑菇栽培期培养料的理化性状进行分析,以DGGE技术分析细菌群落特征。添加玉米秸、菇渣后,培养料的含水量、含碳量有所提高;培养料的含氮量越高其产量也越高,产量高低依次为传统麦草配方>玉米秸配方>菇渣配方。不同配方栽培时期共有的优势菌有高温单孢菌属(Thermomonospora sp.)、芽孢杆菌属(Bacillus sp.)、微小杆菌属(Microvirga sp.);在原基形成时不可培养细菌(b13)占有绝对优势,可能与原基形成有关;全麦草配方的细菌群落演替最慢。传统麦草配方具有良好的理化性状和稳定的细菌群落,玉米秸、菇渣代替部分麦草的配方仍需进一步优化。

关键词: 欠发达地区, 欠发达地区, 农民合作社, 功能, 整合

Abstract: In order to take recycling use of straw resources in Beijing area, which were applied in the field of Agaricus bisporus cultivation as productive resources. Based on traditional wheat straw formulation, corn stalks and mushroom residue were respectively added to instead of part of the wheat straw. Physical and chemical properties of the Agaricus bisporus compost in three different formulations during cultivation stage were determined by dry weighing method, kjeldahl method,burning weight method and so on, and bacterial communities characteristics were determined by DGGE analysis. After adding corn stalks and mushroom residue, the moisture content and carbon content of compost increased. The higher nitrogen content compost consists of, the higher yield would be. Different formulations yield followed the traditional wheat straw recipe, corn stalks recipe and mushroom recipe from higher to lower. Thermomonospora sp., Bacillus sp. and Microvirga sp. were the dominant microflora of the different formulations during cultivation stage. An uncultured bacterium (b13) which was an absolutely dominant microflora in the pinning phase may be relative to the formations of fungus-bud. The traditional wheat straw formulation had good physical and chemical properties and stability of bacteria communities, and the other two formulations which use corn stalks and mushroom residue to instead of part of the wheat straw respectively still need to be further optimized.