Straw bacteria as well as preparation method and using method thereof

Abstract

The invention relates to straw bacteria as well as a preparation method and a using method thereof. The straw bacteria are characterized by being formed by acid producing bacteria. The straw bacteriadisclosed by the invention are capable of quickly decomposing plant straw, reducing propagation of pathogenic bacteria and occurrence of crop diseases and increasing the crop yield.

Description

technical field [0001] The invention relates to a straw fungus and its preparation and use method. Background technique [0002] The traditional way to deal with straw is to harvest some to feed livestock and fire, and some to use in paper mills to make paper. With the progress of the society, the mechanized farming mode is replacing the traditional livestock farming mode, and natural gas or coal gas is used to light the fire, thus causing the over-abundance of straw in rural areas. [0003] The traditional model of burning wasteland, that is, burning straw in the field has many hazards: 1) burning produces smoke, which reduces air visibility and easily causes traffic accidents; 2) triggers fires; 3) destroys the soil structure and reduces the quality of farmland. Straw burning also penetrates into the ground. Microorganisms on the surface are burned to death, and humus and organic matter are mineralized. Field burning of straw destroys the balance of this biological system...

AI Technical Summary

Problems solved by technology

[0004] At present, most of the straws are returned to the field, that is, the straws are broken and returned to the field, which also has many hazards. 1) Covering the ground, because the straw is an organic matter, and the straw covering the ground has the function of water retention, so it creates opportunities for the reproduction of harmful bacteria. If the conditions are not met, rotten straws are common in the field, which can easily cause soil-borne diseases and endanger the growth of crops; 2) The straws are deeply buried, and the straws are isolated from the air after deep burial, resulting in the death of most aerobic strains, resulting in the straw being buried underground and unable to ferment , or the fermentation time is too long, unable to provide energy for the next season of crops; long-term storage of straw in the ground will affect the respiration of the root system of later crops, easily cause rotten roots, and affect crop yield

[0005] At present, there is no solution to the problems of soil-borne diseases caused by straw returning to the field, slow fermentation, crop root rot, affecting crop yield, and acidifying the soil.