香菇渣对土壤微生物和酶活性的影响

为研究香菇渣作为土壤改良剂还田对土壤生物学特征的影响,将不同比例的(25%,50%,75%)香菇渣添加到土壤中,恒温27℃连续培养100 d,每隔20 d测定其微生物数量和酶活性.结果表明,添加香菇渣能显著增加土壤中微生物的数量,且添加75%香菇渣的土壤中细菌、放线菌、真菌数量变化最显著.土壤磷酸酶和几丁质酶活性随香菇渣添加比例的增大而提高;随培养时间的变化,磷酸酶呈现持续下降趋势,几丁质酶呈现先升后降的趋势.蔗糖酶活性对添加不同比例的香菇渣响应不大,且随时间变化出现下降趋势.从总体来看,添加香菇渣能改良土壤结构,提高微生物数量和酶活性,从而提高土壤肥力.

Effects of Mushroom Residue on Soil Microorganism Amount and Soil Enzyme Activity

In order to research the effects of mushroom residue as a soil conditioner on soil biological characteristics.a simulation test was conducted by added different ratios(25%,50% and 75%)of mushroom residue to the soil and continuously cultured at constant 27℃for 100 days,the microorganism amount and enzyme activity in the soil were determined every 20 days.The results showed that adding mushroom residue Can significantly increase the microorganism amount in the soil,and when adding 75% mushroom residue to the soil,the amounts of bacteria,actinomycetes and fungi were changed the most significantly.The activities of phosphatase and chitinase in soil were increased with the increasing proportion of the mushroom residue;with the time passing,the phosphatase activity presented down-trend and chitinase activity presented a trend of increasing first and then decreasing.The sucrase in soil was not remarkably changed with adding different proportions of mushroom residue,and it presented a decreasing trend with the time passing.These results indicated that adding mushroom residue Can improve soil structure and increase the amount of microorganism and the activities of soil enzymes to improve soil fertility.