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| EM对连作大蒜根际土壤微生物和酶活性的影响 | |
| 引用本文： | 刘素慧,刘世琦,张自坤,尉辉,张宇,马琳,杨晓建,窦娟.EM对连作大蒜根际土壤微生物和酶活性的影响[J].植物营养与肥料学报,2011,17(3):718-723. |
| 作者姓名： | 刘素慧 刘世琦 张自坤 尉辉 张宇 马琳 杨晓建 窦娟 |
| 作者单位： | 1. 山东农业大学园艺学院,作物生物学国家重点实验室,农业部园艺作物生物学重点实验室,山东泰安,271018 2. 山东农业大学园艺学院,作物生物学国家重点实验室,农业部园艺作物生物学重点实验室,山东泰安,271018;山东农业管理干部学院,山东济南,250100 3. 山东临沂兰山区农业局,山东临沂,27600 |
| 基金项目： | 国家公益性行业(农业)科研专项经费项目，山东省农业重大应用技术创新课题 |
| 摘 要： | 采用盆栽试验，研究了EM (Effective Microorganisms)对连作大蒜不同发育期干物质累积量，土壤微生物数量和酶活性的影响。结果表明，与对照相比，EM对土壤细菌、真菌和过氧化氢酶活性促进率随大蒜发育期均呈现先升后降的趋势，在蒜薹伸长期达到最大值；对硫化细菌和酚分解菌促进率最大值均出现在鳞茎膨大期；对氨化细菌和硝化细菌的促进率最大值分别出现在分化期和幼苗期。EM对放线菌、土壤多酚氧化酶、脲酶和磷酸酶活性促进率随发育期的延长而呈现持续上升的趋势。EM处理有利于改善土壤微生物群落结构，提高土壤微生物数量和土壤酶活性，增加干物质的累积量。 |
| 关 键 词： | EM 连作 大蒜 土壤微生物 酶活性 |
| 收稿时间： | 2010-06-29 |
Impact of effective microorganisms on microbial communities and enzyme activities in rhizosphere soil of continuously cropped garlic |
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| LIU Su-hui,LIU Shi-qi,ZHANG Zi-kun,WEI Hui,ZHANG Yu,MA Lin,YANG Xiao-jian,DOU Juan.Impact of effective microorganisms on microbial communities and enzyme activities in rhizosphere soil of continuously cropped garlic[J].Plant Nutrition and Fertilizer Science,2011,17(3):718-723. | |
| Authors: | LIU Su-hui LIU Shi-qi ZHANG Zi-kun WEI Hui ZHANG Yu MA Lin YANG Xiao-jian DOU Juan |
| Institution: | LIU Su-hui1,LIU Shi-qi1,ZHANG Zi-kun1,WEI Hui1,2,ZHANG Yu1,MA Lin1,YANG Xiao-jian1,DOU Juan3(1 College of Horticulture,Shandong Agricultural University/State Key Laboratory of Crop Biology/Ministry of Agriculture Key Laboratory of HorticulturalCrop Biology,Taian,Shandong 271018,China,2 Shandong Agricultural Administrators College,Jinan 250100,3 Lanshan District Bureau of Agriculture,Linyi,Shandong 27600) |
| Abstract: | A pot experiment was conducted to study the effects of effective microorganisms(EM) on dry matter accumulation,microbial communities and enzyme activities in rhizosphere soil of continuously cropped garlic at different growth stages.The number of bacteria and fungi and the soil catalase activity initially increased and then decreased,and the maximum values were observed at the stem elongation stage.The maximum promotive effects of EM on sulfur bacteria and phenol-decomposing bacteria were observed at the bu... |
| Keywords: | EM |
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