Bacillus pumilus and application thereof in field of rapid rotting of rotten vegetable leaves

Abstract

The invention relates to the technical field of resource utilization of rotten vegetable waste, in particular to bacillus pumilus and application thereof in the field of rapid rotting of rotten vegetable waste. The bacillus pumilus is preserved in the China General Microbiological Culture Collection Center on December 18, 2024, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No. 33121. The invention also provides a culture, a fermentation broth, a bacterial suspension, a bacterial agent and bacterial powder of the strain. In addition, the invention further provides application of the strain and a culture, fermentation liquor, bacterial suspension, a bacterial agent and bacterial powder of the strain in the field of rapid rotting of the rotten vegetable leaves. When the bacillus pumilus provided by the invention is used for decomposing the rotten vegetable leaves, the rotten vegetable leaf decomposing rate can be effectively increased, and meanwhile, the yield of next-stubble crops can be effectively increased.

Description

Technical Field

[0001] The present application relates to the technical field of resource utilization of waste vegetable, and in particular to a Bacillus pumilus and its application in the field of quick-rot waste vegetable. Background Art

[0002] Vegetable waste, also known as vegetable scraps, is generated in every process from harvesting to transporting and putting vegetables on the shelves. This includes the inedible parts of ripe fresh vegetables that are removed when harvesting, as well as roots left in the soil (source waste). The process of transporting some vegetables from the field to the market can damage them, requiring the removal of damaged parts. Before being put on the shelves, vegetables undergo some simple processing to enhance their appearance, requiring the removal of parts during the processing. Studies have shown that vegetable scraps account for over 30% of total vegetable production. With the booming vegetable planting industry, the amount of scraps produced is increasing day by day.

[0003] At present, the main methods for handling waste vegetables include direct disposal, landfill, simple composting, chemical treatment, biological treatment, etc. Directly discarding waste vegetables not only takes up a large amount of land resources, but also breeds a large number of harmful microorganisms due to the rotting and deterioration of the waste vegetables, emits a foul odor, pollutes the surrounding environment, and has a negative impact on the soil, water and air. Although landfilling can alleviate environmental pressure to a certain extent, the waste vegetables degrade slowly and are prone to produce leachate, which pollutes the soil and groundwater. The simple composting treatment method has the problems of long decomposition cycle and low efficiency, which is difficult to meet the needs of large-scale waste vegetable treatment. Although chemical treatment can speed up the decomposition process, it may introduce chemical residues, affecting soil quality and subsequent crop growth.

[0004] Biological treatment primarily utilizes microbial agents, which can rapidly decompose organic matter in wastewater through the metabolic activities of specific microorganisms. This significantly shortens the composting cycle, improves treatment efficiency, and meets the urgent needs of large-scale wastewater treatment. However, the application of traditional microbial agents in wastewater composting also has shortcomings such as poor adaptability and limited decomposition capacity.

[0005] Based on the above, in order to further improve the application of microbial agents in the field of waste vegetable composting, finding more effective microorganisms for waste vegetable composting has become an urgent problem to be solved. Summary of the Invention

[0006] The present application provides a Bacillus pumilus and its application in the field of quick-rot of vegetable tails. Using the Bacillus pumilus provided in the present application to decompose vegetable tails can effectively increase the decomposition rate of vegetable tails and also effectively increase the yield of the next crop.

[0007] In a first aspect, the present application provides a Bacillus pumilus, which adopts the following technical solution:

[0008] The Bacillus pumilus provided in this application was deposited on December 18, 2024 at the General Microbiology Center of the China Culture Collection Administration, with the deposit number CGMCC No. 33121, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0009] The Bacillus pumilus strain was isolated from a sample of rotten baby cabbage. Its colonies are off-white with smooth, neat edges. The bacteria are short, rod-shaped, and have a relatively simple individual cell morphology, lacking filamentous hyphae.

[0010] Multiple reference strain sequences were obtained from the NCBI (GenBank) database, and the isolated strains and reference strains were analyzed using BioEdit and MEGA11 software to construct a phylogenetic tree of the isolated strains and the reference strains, thereby confirming that the strain lineage of the isolated strain was Bacillus pumilus.

[0011] The use of the above-mentioned Bacillus pumilus for the decomposition of tail vegetables can effectively improve the decomposition rate of tail vegetables.

[0012] In a second aspect, the present application provides a culture comprising the aforementioned Bacillus pumilus.

[0013] In a third aspect, the present application provides a fermentation broth comprising the aforementioned Bacillus pumilus.

[0014] In a fourth aspect, the present application provides a bacterial suspension comprising the aforementioned Bacillus pumilus.

[0015] In a fifth aspect, the present application provides a bacterial agent comprising the aforementioned Bacillus pumilus.

[0016] Optionally, the bacterial agent is in the form of a liquid preparation, a powder, or a granule.

[0017] In a sixth aspect, the present application provides a bacterial powder comprising the aforementioned Bacillus pumilus.

[0018] In a seventh aspect, the present application provides an application of the above-mentioned Bacillus pumilus, culture, fermentation liquid, bacterial suspension, bacterial agent or bacterial powder in the field of quick-rot of tail vegetables.

[0019] Optionally, the Bacillus pumilus can promote the rapid decay of the vegetable, thereby accelerating the decomposition of organic matter and the circulation of nutrients.

[0020] In summary, this application includes at least one of the following beneficial technical effects:

[0021] 1. The Bacillus pumilus provided in this application was deposited in the General Microbiology Center of the China Culture Collection Administration on December 18, 2024, with the deposit number CGMCC No.33121.

[0022] 2. Using the above-mentioned Bacillus pumilus for the decomposition of tail vegetables can effectively increase the decomposition rate of tail vegetables, and at the same time effectively increase the yield of the next crop and increase the content of soil organic matter, nutrients and beneficial microorganisms, improve the soil aggregate structure, and help increase the yield of the next crop. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This refers to the growth state of Bacillus pumilus cultured on beef extract peptone medium for 48 hours in this application. DETAILED DESCRIPTION

[0024] Before describing the embodiments of the present application in detail, it should be understood that the terminology used herein is only for the purpose of describing particular embodiments. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the term belongs.

[0025] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, in the description of this application, unless otherwise specified, "plurality" means two or more.

[0026] The endpoints of the ranges and any values disclosed in this application are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values can be combined with each other to obtain one or more new numerical ranges, and these numerical ranges should be considered to be specifically disclosed herein.

[0027] In this application, the term "comprise" or "include" is an open expression, that is, it includes the content specified in this application, but does not exclude other aspects of the content.

[0028] The present application provides a Bacillus pumilus strain, which is deposited in the General Microbiology Center of the China Microorganism Culture Collection Committee with a deposit number of CGMCC No. 33121. In addition, the present application also provides methods for isolating, purifying, and culturing the strain. Also provided are cultures, fermentation broths, bacterial suspensions, bacterial powders, and bacterial agents comprising the strain. The application of the Bacillus pumilus strain provided in the present application and the cultures, fermentation broths, bacterial suspensions, bacterial powders, and bacterial agents comprising the strain in the field of quick-rotten tail vegetables is provided.

[0029] The application provides a method for decomposing stalks of vegetable waste, which can effectively improve the decomposition rate of stalks of vegetable waste and effectively increase the yield of the next crop. Stalks of vegetable waste can be discarded branches and rotten leaves of all vegetables known in the art. For example, vegetables include peppers, tomatoes, baby cabbage, broccoli, etc.

[0030] To make the purpose, technical solutions, and advantages of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without making any creative work shall fall within the scope of protection of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be understood as limiting this application.

[0031] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. All reagents or instruments used without specifying the manufacturer are commercially available conventional products.

[0032] The reagents, solvents and other experimental materials used in the following examples can all be obtained commercially.

[0033] In the following examples, the formula of the LB solid medium involved is as follows: based on a volume of 1 L, it includes 10 g of tryptone, 5 g of yeast extract, 10 g of NaCl, and 15 g of agar; the formula of the LB liquid medium involved is as follows: based on a volume of 1 L, it includes 10 g of tryptone, 5 g of yeast extract, and 10 g of NaCl.

[0034] The present application is further described in detail below with reference to the examples, drawings and test results.

[0035] Example

[0036] Example 1 - Screening of strains

[0037] This embodiment provides a screening process for new bacterial strains. Specifically, it includes the following steps:

[0038] (1) Sample collection: The samples were rotten baby cabbages (rotten baby cabbages obtained by placing the remaining baby cabbages at room temperature for 7 days after being picked from a plot of baby cabbages grown for many years).

[0039] (2) Preliminary separation: Weigh 5 g of the sample collected above and add it to a pre-sterilized Erlenmeyer flask containing 500 ml of physiological saline under aseptic conditions. After vibrating thoroughly at room temperature for 30 minutes, dilute it to 10 -5 , select a dilution concentration of 10 -3 , 10 -4 , 10 -5 Dilutions of 0.1-0.2 ml were drawn respectively and spread on cellulose Congo red medium plates (formula: sodium nitrate 1 g / L; disodium hydrogen phosphate 1.2 g / L; potassium dihydrogen phosphate 0.9 g / L; magnesium sulfate 0.5 g / L; potassium chloride 0.5 g / L; yeast extract powder 0.5 g / L; acid hydrolyzed casein 0.5 g / L; Congo red 0.2 g / L; cellulose powder 5 g / L; agar 15 g / L; pH value 7.0±0.1 at 25°C). After the liquid was completely drawn out, the coated cellulose Congo red medium plates were placed upside down and cultured at 28°C for 48 h.

[0040] After cultivation, the colonies producing transparent circles were picked and streaked on LB solid culture medium plates for separation and purification (cultured according to the above culture conditions) 2-3 times until the colonies were single, indicating that the separation and purification was completed; and stored for future use.

[0041] (3) Preliminary identification: The isolated and purified strain (i.e., isolated strain) was examined and observed under a microscope. Based on the microscopic examination results, the strain was preliminarily determined to be Bacillus.

[0042] Example 2

[0043] This example provides the properties and sequencing results of the isolated strains obtained in Example 1. The details are as follows:

[0044] (1) Properties of single strains

[0045] (1) Morphological characteristics

[0046] Isolated strain: The colony is off-white with smooth and neat edges. Figure 1 shown. Figure 1 To isolate the growth state of the strain, culture it on beef extract peptone medium for 48 hours. The formula of beef extract peptone medium is as follows: per 1L of distilled water, it contains 3g beef extract, 10g peptone, 5g sodium chloride, 15-20g agar, pH is 7.0, and the culture condition is 30℃.

[0047] (2) Culture characteristics

[0048] The optimal growth conditions for the strain are: pH = 6.6-7.0, temperature 4-30°C.

[0049] (3) Functional characteristics

[0050] The above-mentioned isolated strains are used for decomposing tail vegetables, which can effectively improve the decomposition rate of tail vegetables.

[0051] (2) Sequencing

[0052] The isolated strain was sent to a third-party company for sequencing, and its 16s rRNA was obtained. Sequences of multiple reference strains were obtained from the NCBI (GenBank) database. The 16s rRNA of the isolated strain and the reference strains were analyzed using BioEdit and MEGA11 software to construct a phylogenetic tree of the isolated strain and the reference strains. This confirmed that the isolated strain was Bacillus pumilus.

[0053] Compared with related technologies, the strain isolated in this application has the following effects: through experimental results, the isolated strain was used to decompose peppers, tomatoes, and baby cabbages, and the decomposition rates of the tail cabbage reached 85.83%, 87.66%, and 85.83%, respectively. This shows that the Bacillus pumilus obtained in this application can effectively improve the decomposition rate of tail cabbage.

[0054] Bacillus pumilus was deposited in the General Microbiology Center of China Culture Collection Administration on December 18, 2024, with the deposit number CGMCC No. 33121, and the deposit address is: Institute of Microbiology, Chinese Academy of Sciences, No. 1 Beichen West Road, Chaoyang District, Beijing.

[0055] Example 3

[0056] This embodiment provides a fermentation broth of Bacillus pumilus.

[0057] The preparation method of the above-mentioned fermentation liquid is specifically as follows:

[0058] The isolated strain obtained in Example 1 was activated and transferred to LB liquid culture medium with a pH of 7. The culture was shaken in a shaker at 34° C. and 150 rpm for 24 h to obtain a fermentation broth of Bacillus pumilus.

[0059] Example 4

[0060] This embodiment provides a fermentation supernatant of Bacillus pumilus.

[0061] The preparation method of the above fermentation supernatant is as follows:

[0062] The isolated strain obtained in Example 1 was activated and transferred to LB liquid culture medium with a pH of 7. The culture was shaken in a shaker at 34° C. and 150 rpm for 24 h to obtain a fermentation broth of Bacillus pumilus. The fermentation broth was centrifuged and the supernatant was retained as the fermentation supernatant of Bacillus pumilus.

[0063] Example 5

[0064] This embodiment provides a bacterial suspension of Bacillus pumilus.

[0065] The preparation method of the above bacterial suspension is as follows:

[0066] The isolated strain obtained in Example 1 was activated and transferred to LB liquid culture medium with a pH of 7. The culture was shaken in a shaker at 34° C. and 150 rpm for 24 h to obtain a fermentation broth of Bacillus pumilus. The fermentation broth was centrifuged to retain the precipitate, which was resuspended in sterile physiological saline to obtain a bacterial suspension of Bacillus pumilus.

[0067] Performance testing

[0068] (1) Verification of the degradation effect on pepper

[0069] (1) The sample preparation process is as follows: the peppers that have been chopped into 1-2 cm are divided into 4 groups, each group of 50 g and placed in plastic cups. Different test objects are inoculated at a 10% (V / V) inoculation rate and placed in an incubator at 35°C for static cultivation. After 15 days, samples are taken to determine the pepper decomposition rate.

[0070] The subjects to be tested in each group are as follows:

[0071] Inoculate the Bacillus pumilus provided in Example 5 (effective bacterial content of 5.4×10 9 CFU / g) for experimental group 1;

[0072] The inoculation technology related to Streptomyces albidoflavus with a preservation number of CGMCC No. 12136 (with an effective bacterial content of 5.8×10 10 CFU / g) for experimental group 2;

[0073] The Bacillus equilensis strain with the deposit number CGMCC No. 22956 in the related technology was inoculated, and the effective bacterial content was 6.2×10 10 CFU / g) for experimental group three;

[0074] Purified water was inoculated as the blank group.

[0075] (2) The calculation method of the decomposition rate of tail vegetables is as follows:

[0076] Decomposition rate of tail vegetables = (initial dry mass of tail vegetables (g) - dry mass of tail vegetables at the end of cultivation (g)) / initial dry mass of tail vegetables (g) × 100%.

[0077] (3) Test results

[0078] The test results are shown in Table 1.

[0079] Table 1 Degradation effect on pepper

[0080]

[0081] As shown in Table 1, the decomposition rate of chili peppers using the Bacillus pumilus obtained in this application can reach 85.83%. Compared with other strains in the related art, the Bacillus pumilus provided by this application can effectively improve the decomposition rate of chili peppers.

[0082] (2) Verification of degradation effect on tomatoes

[0083] (1) The test sample preparation process is as follows: tomatoes that have been chopped into 1-2 cm are divided into 4 groups, each group of 50 g and placed in plastic cups. Different test objects are inoculated at a 10% (V / V) inoculation rate and placed in an incubator at 35°C for static cultivation. After 30 days, samples are taken to determine the tomato decomposition rate.

[0084] The subjects to be tested in each group are as follows:

[0085] Inoculate the Bacillus pumilus provided in Example 5 (effective bacterial content of 5.4×10 9 CFU / g) for experimental group 1;

[0086] The inoculation technology related to Streptomyces albidoflavus with a preservation number of CGMCC No. 12136 (with an effective bacterial content of 5.8×10 10 CFU / g) for experimental group 2;

[0087] The Bacillus equilensis strain with the deposit number CGMCC No. 22956 in the related technology was inoculated, and the effective bacterial content was 6.2×10 10 CFU / g) for experimental group three;

[0088] Purified water was inoculated as the blank group.

[0089] (2) The calculation method of the decomposition rate of tail vegetables is as follows:

[0090] Decomposition rate of tail vegetables = (initial dry mass of tail vegetables (g) - dry mass of tail vegetables at the end of cultivation (g)) / initial dry mass of tail vegetables (g) × 100%.

[0091] (3) Test results

[0092] The test results are shown in Table 2.

[0093] Table 2 Degradation effect on tomatoes

[0094]

[0095] As shown in Table 2, the decomposition rate of tomato leaves can reach 87.66% when the Bacillus pumilus obtained in this application is used for tomato decomposition. Compared with other strains in the related art, the Bacillus pumilus provided by this application can effectively improve the decomposition rate of tomato leaves.

[0096] (3) Verification of the degradation effect on baby cabbage

[0097] (1) The preparation process of the test samples is as follows: the baby cabbage that has been chopped into 1-2 cm is divided into 4 groups, each group is 50 g and placed in plastic cups respectively. Different test objects are inoculated at a rate of 10% (V / V) and placed in an incubator at 35°C for static culture. After 10 days and 15 days, samples are taken to determine the decomposition rate of the baby cabbage.

[0098] The subjects to be tested in each group are as follows:

[0099] Inoculate the Bacillus pumilus provided in Example 5 (effective bacterial content of 5.4×10 9 CFU / g) for experimental group 1;

[0100] The inoculation technology related to Streptomyces albidoflavus with a preservation number of CGMCC No. 12136 (with an effective bacterial content of 5.8×10 10 CFU / g) for experimental group 2;

[0101] The Bacillus equilensis strain with the deposit number CGMCC No. 22956 in the related technology was inoculated, and the effective bacterial content was 6.2×10 10 CFU / g) for experimental group three;

[0102] Purified water was inoculated as the blank group.

[0103] (2) The calculation method of the decomposition rate of tail vegetables is as follows:

[0104] Decomposition rate of tail vegetables = (initial dry mass of tail vegetables (g) - dry mass of tail vegetables at the end of cultivation (g)) / initial dry mass of tail vegetables (g) × 100%.

[0105] (3) Test results

[0106] The test results are shown in Tables 3 and 4.

[0107] Table 3 Degradation effect on baby cabbage (I)

[0108]

[0109] Table 4 Degradation effect on baby cabbage (II)

[0110]

[0111] As shown in Tables 3 and 4, the Bacillus pumilus obtained in this application was used to decompose baby cabbage. The decomposition rate of baby cabbage after 10 days of cultivation was 86.90%, and the decomposition rate of baby cabbage after 15 days of cultivation was 85.83%. Compared with other strains in the related art, the Bacillus pumilus provided by this application can effectively improve the decomposition rate of baby cabbage.

[0112] (IV) Experiment on microbial decomposition and return of vegetable waste to the field

[0113] (1) Experimental design

[0114] The experiment was conducted on July 22, 2023 at Yongchang Experimental Station (101°04′ east longitude, 37°47′ north latitude) to conduct microbial decomposition and return of open-field vegetable tailings to the field.

[0115] The test material was broccoli, and its physical and chemical properties are shown in Table 5.

[0116] Table 5 Physical and chemical properties of broccoli leaves

[0117] Group N (mg / kg) P (mg / kg) K (mg / kg) Moisture content (%) Broccoli (dried) 3.44 0.33 3.61 - Broccoli (fresh) 1.25 0.12 1.31 63.75％

[0118] The experiment was conducted using fresh tail vegetables. The experiment was designed with 3 groups, 3 parallels in each group, and a total of 12 treatments. Each treatment area was 18m 2 The categories are as follows:

[0119] A. Control (NC): Conventional fertilization was performed without the return of broccoli. Specifically, 0.5 t / mu of organic fertilizer (500 kg / mu of commercial organic fertilizer (30% organic matter, 4% total nutrients) and 30 kg / mu of 21-6-13 compound fertilizer) were evenly spread on the soil surface. A rotary tiller was used to work the organic fertilizer into the soil, tilling it to a depth of approximately 20 cm. The next crop, lettuce, was planted on July 24.

[0120] B. Control Group (CK): Conventional fertilization was performed concurrently with the return of broccoli to the field. Specifically, the broccoli was crushed to 3-5 cm and evenly spread on the soil surface. 0.5 t / mu of organic fertilizer (500 kg / mu of commercial organic fertilizer (30% organic matter, 4% total nutrients), 30 kg / mu of triple compound fertilizer (21-6-13)) was evenly applied over the surface of the crushed broccoli (2240 kg / mu). The broccoli and organic fertilizer were worked into the field using a rotary tiller and the broccoli was tilled to approximately 20 cm. The next crop, lettuce, was planted on July 24.

[0121] C. Experimental Group (RM): Conventional fertilization (10% reduction in fertilizer application) was performed, while broccoli was returned to the field. A 2 billion / mL suspension of Bacillus pumilus provided in Example 5 was applied at a dosage of 0.5 kg / mu. Specifically, the broccoli was crushed to 3-5 cm, and the crushed broccoli (2240 kg / mu) was evenly spread on the soil surface. 0.5 t / mu of organic fertilizer (500 kg / mu of commercial organic fertilizer; 27 kg / mu of triple compound fertilizer (21-6-13)) and 0.5 kg / mu of the Bacillus pumilus suspension provided in Example 5 (2 billion / mL) were mixed and evenly applied to the surface of the crushed broccoli. The broccoli and Bacillus pumilus were then rotated into the field using a rotary tiller, and the straw was rotary tilled to about 20 cm. The next crop, lettuce, was planted on July 24.

[0122] (2) Detection of decomposition rate of broccoli

[0123] To determine the impact of returning broccoli tails to the field using open-field microbial decomposition technology, the decomposition rate was determined using a nylon bag method. Four nylon bags, each filled with 40g of straw, were placed in each treatment. The bags were retrieved 5, 10, 15, and 20 days after returning to the field. The tails were washed and dried, and the decomposition rate was measured.

[0124] The calculation method of the decomposition rate of tail vegetables is as follows:

[0125] Decomposition rate of tail vegetables = (initial dry mass of tail vegetables (g) - dry mass of tail vegetables at the end of cultivation (g)) / initial dry mass of tail vegetables (g) × 100%.

[0126] Decomposition rate of tail vegetables = (dry mass of tail vegetables at the beginning (g) - dry mass of tail vegetables at the end (g)) / decomposition time (d).

[0127] The test results are shown in Table 6.

[0128] Table 6 Decomposition rate of broccoli

[0129]

[0130] As shown in Table 6, the decomposition rate of broccoli tail was determined by nylon mesh bag method in the control group and the test group. The results showed that the decomposition rate of broccoli tail in the treatment group was the highest, and the decomposition rate reached 92.36% after 20 days of treatment. It can be seen that the Bacillus pumilus provided by this application is used for the microbial decomposition and field return technology of open-field vegetable tail, which can effectively improve the decomposition rate of tail.

[0131] (3) Yield measurement of the next crop, lettuce

[0132] After the broccoli was returned to the field, the yield of the next crop of lettuce was measured in September 2023. The experiment consisted of 3 groups, 3 replicates in each group, and 9 treatments in total. Each treatment was divided into 1m 2 Calculate the weight of lettuce leaves, roots, clean vegetables and 1m 2 The number of lettuce leaves can be used to estimate the weight of tail leaves, clean leaves and total weight in each treatment.

[0133] The test results are shown in Table 7.

[0134] Table 7 Lettuce yield under different treatments

[0135]

[0136] As shown in Table 7, the yield index was used to measure the growth of lettuce, the next crop after returning broccoli tails to the field. The results showed that: comparing the results of the blank group, control group, and experimental group, the net lettuce yield of the experimental group was significantly higher than that of the other treatments, reaching 6816.61 kg / mu. The blank group had the lowest lettuce yield, at 5779.56 kg / mu. The results show that the Bacillus pumilus provided in this application can significantly increase the yield of the next crop by using the microbial decomposition of open-field vegetable tails for returning to the field.

[0137] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example" or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0138] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A Bacillus pumilus, characterized in that The Bacillus pumilus ( Bacillus pumilus ) was deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms with the deposit number CGMCC No. 33121.

2. A culture, characterized in that The culture comprises the Bacillus pumilus according to claim 1 .

3. A fermentation broth, characterized in that: The fermentation broth comprises the Bacillus pumilus according to claim 1.

4. A bacterial suspension, characterized in that The bacterial suspension comprises the Bacillus pumilus according to claim 1.

5. A bacterial agent, characterized in that The bacterial agent includes the Bacillus pumilus according to claim 1.

6. The microbial agent according to claim 5, characterized in that The bacterial agent is any one of a liquid preparation, a powder, and a granule.

7. A bacterial powder, characterized in that: The bacterial powder includes the Bacillus pumilus according to claim 1.

8. Use of the Bacillus pumilus according to claim 1, the culture according to claim 2, the fermentation liquid according to claim 3, the bacterial suspension according to claim 4, the bacterial agent according to claim 5, and the bacterial powder according to claim 7 in the field of quick-rotten tail vegetables.

9. The use according to claim 8, characterized in that The Bacillus pumilus can promote the rapid decay of the vegetable, thereby accelerating the decomposition of organic matter and the circulation of nutrient elements.

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