Preparation method of probiotic inoculum for preventing replant disease of greenhouse cucumbers
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A technology for preventing large and continuous cropping diseases, which is applied in the field of microbial fermentation to achieve the effects of shortening the fermentation cycle, reducing costs and improving equipment utilization efficiency
Inactive Publication Date: 2012-03-21
石家庄金太阳生物有机肥有限公司
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Problems solved by technology
The use of bacteria-fungus joint prevention of cucumber cropping disease in greenhouses has not been reported yet
Method used
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Embodiment 1
[0031] The preparation method of probiotics, including a fermentation step, is to inoculate the production strain of the bacterial agent in a sterilized medium containing carbon source, nitrogen source, inorganic salt and water for fermentation, and the fermentation process is carried out at Aerobic fermentation carried out under the conditions of temperature 30-37°C and pH value 7.2-7.6, the production strains are Bacillus subtilis CGMCC1.1700 (Bacillus subtilis), Bacillus licheniformis CGMCC1.91 (Bacillus licheniformis) , CGMCC2.1193 (←ACCC20055) (Trichosporon behrendii), Paecilomyces liliacinus CGMCC3.4034 (Paecilomyces liliacinus), Streptomyces microflavus CGMCC4.891 (Streptomyces microflavus), Bacillus polymyxa CGMCC1.516 (Paenibacillus polymyxa) and Metarhizium anisopliae CGMCC3.5672 (Metarhizium anisopliae) equal mass mixture, the fermentation inoculum prepared by adsorbing and immobilizing the fermentation end product on the carrier. The above production strains were p...
Embodiment 2
[0048] The preparation method of the beneficial root bacterium comprises a fermentation step, which is to inoculate the production strain of the beneficial root bacterium in an aseptic medium containing carbon source, nitrogen source, inorganic salt and water for fermentation, and the fermentation The process is an aerobic fermentation at a temperature of 30°C and a pH value of 7.6. The production strains are Bacillus subtilis CGMCC1.1700 (Bacillus subtilis), Bacillus licheniformis CGMCC1.91 (Bacillus licheniformis), Beles Saccharomyces CGMCC2.1193 (←ACCC20055) (Trichosporon behrendii), Paecilomyces lilacinus CGMCC3.4034 (Paecilomyces lilacinus), Streptomyces microflavus CGMCC4.891 (Streptomyces microflavus), Bacillus polymyxa CGMCC1.516 (Paenibacillus polymyxa) Metarhizium anisopliae and CGMCC3.5672 (Metarhizium anisopliae)
[0049] Concrete process steps and process parameters involved in the present embodiment are:
[0050] The medium is soluble starch medium (soluble star...
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Abstract
The invention belongs to microbial fermentation, and particularly relates to a preparation method of a probiotic inoculum for preventing replant disease of greenhouse cucumbers. The preparation method comprises a fermentation step: inoculating a probiotic inoculum producing strain into a sterile culture medium containing a carbon source, a nitrogen source, inorganic salt and water; carrying out aerobic fermentation under the conditions that the temperature is 30-37 DEG C and the pH value is 7.2-7.6 in the fermentation process, wherein the producing strain is a mixture of Bacillus subtilis, Bacillus licheniformis, Trichosporon behrendii, Paecilomyces lilacinus, Streptomyces microflavus, Bacillus polymyxa and Metarhizium anisopliae of the same mass; and adsorbing the final fermentation product, and immobilizing on grass carbon to obtain the probiotic inoculum. The preparation method solves the defects of replant disease, root rot, blight, nematode disease and the like in the existing greenhouse vegetable-cucumber planting technology, has the advantages of low production cost, short fermentation period and high flora density, and can effectively prevent seedling death, seedling yellowing, blight, mosaic disease, root rot and other ecological symptoms of soil. Meanwhile, the preparation method can promote the growth of roots, loosen the soil, strengthen the seedlings and degrade the residual pesticides and fertilizers, and has an effect of obviously restoring the soil ecosystem. By using the preparation method, the yield of greenhouse cucumbers can be increased by 15-20% in one season.
Description
Technical field [0001] The invention belongs to microbial fermentation, in particular to a preparation method of a probiotic bacterial agent capable of preventing repeated cropping of cucumbers in greenhouses. Background technique [0002] Today, when a large number of vegetables are grown in greenhouses, the soil ecosystem has been severely damaged due to the extensive use of chemical fertilizers and pesticides. In addition, economic interests have driven the prevalence of double cropping, making it difficult to restore the soil ecosystem. In recent years, various diseases and insect pests have increased in the cultivation of greenhouse vegetables, such as root rot, yellow seedlings, mosaic leaves, fusarium wilt, and nematode pests, etc., which are evidence of the destruction of the soil ecosystem. In order to change this situation, it is necessary to restore the soil ecosystem and increase the beneficial bacteria in the soil, thereby inhibiting the bacteria and fungi that ...
Claims
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Application Information
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