本文選題：酒糟 + 連作��； 參考：《山東農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：本試驗(yàn)以平邑甜茶幼苗為試材,在盆栽條件下,通過對比連作土中施入同濃度的啤酒糟(Vinasse)和白酒糟(Distiller's grains)后幼苗生物量、根系抗氧化酶的差異,篩選出最優(yōu)的酒糟濃度。然后用篩選的酒糟濃度進(jìn)行啤酒糟和白酒糟滅菌與不滅菌對平邑甜茶幼苗和連作土壤環(huán)境的試驗(yàn),研究不同處理間幼苗生理指標(biāo)的差異,并通過平板培養(yǎng)和分子生物學(xué)技術(shù),對不同酒糟處理下連作土壤微生物數(shù)量、群落結(jié)構(gòu)進(jìn)行了研究,比較了不同處理對土壤酶活性的影響,并采用HPLC技術(shù),檢測了不同酒糟處理后連作土壤中5種酚酸類物質(zhì)的含量,主要研究結(jié)果如下:1、不同濃度的啤酒糟和白酒糟對平邑甜茶幼苗均有促進(jìn)作用。不同濃度的白酒糟對平邑甜茶幼苗的生物量影響不大,1%、2%白酒糟只略優(yōu)于0.5%的,差異不顯著。1%和2%濃度的啤酒糟效果相差不大,但顯著高于0.5%的啤酒糟;2%濃度的白酒糟和啤酒糟處理SOD、POD和CAT活性均最高,2%濃度的酒糟抗氧化酶活性與1%相比并未有明顯提升。綜合考慮,啤酒糟和白酒糟均選取1%濃度進(jìn)行后續(xù)試驗(yàn)。2、酒糟的施入提高了平邑甜茶幼苗生物量和根系呼吸速率。與對照相比,啤酒糟、白酒糟、滅菌啤酒糟和滅菌白酒糟處理株高分別增加39.5%、51.1%、13.1%和21.3%,鮮重分別增加了85.4%、100.0%、30.5%和50.6%,白酒糟處理效果最好,未滅菌酒糟對平邑甜茶幼苗的促進(jìn)效果顯著;幼苗呼吸速率分別增加119.76%、127.52%、58.94%和71.11%,啤酒糟和白酒糟處理的幼苗根系呼吸速率差異不明顯;酒糟還促進(jìn)了幼苗根系的發(fā)育,根長、根尖數(shù)等明顯高于對照。3、酒糟可顯著提高連作土壤中細(xì)菌、真菌的數(shù)量,改變微生物群落結(jié)構(gòu)。啤酒糟、白酒糟、滅菌啤酒糟、滅菌白酒糟處理后連作土壤的細(xì)菌數(shù)量分別為連作對照的2.47、5.89、1.95和5.37倍,真菌數(shù)量分別比對照增加了210.0%、273.1%、124.7%和142.0%,白酒糟處理的細(xì)菌和真菌數(shù)量高于其他處理。通過T-RFLP分析,在細(xì)菌多樣性分析中,酒糟處理的豐富度指數(shù)和多樣性指數(shù)較低,而優(yōu)勢度指數(shù)較高;而對真菌,啤酒糟處理后土壤中真菌群落結(jié)構(gòu)的豐富度和多樣性指數(shù)略高于連作對照,白酒糟處理后土壤真菌群落結(jié)構(gòu)在豐富度、多樣性和均勻度指數(shù)上均顯著低于連作對照,優(yōu)勢度指數(shù)則高于連作對照。利用qPCR技術(shù)對土壤中層出鐮孢菌進(jìn)行測定,啤酒糟、白酒糟、滅菌啤酒糟和滅菌白酒糟處理分別比對照降低了39.1%、58.1%、20.9%和39.2%,其中白酒糟的效果最明顯。4、酒糟可提升連作土壤磷酸酶、蔗糖酶和脲酶的活性,降低酚酸類物質(zhì)的含量。相比于連作,啤酒糟、白酒糟、滅菌啤酒糟、滅菌白酒糟處理后的磷酸酶活性分別增加了14.9%、28.9%、10.5%、17.5%,蔗糖酶的活性分別是對照的2.02、2.20、1.95和2.02倍,4個(gè)酒糟處理之間脲酶活性未顯現(xiàn)明顯差異。酒糟處理后,白酒糟處理的根皮苷含量最低,滅菌酒糟處理的肉桂酸含量高于未滅菌酒糟。
[Abstract]:In this experiment, the seedling biomass and antioxidant enzymes of roots were compared between the same concentration of vinassee and Distillers-grainss in continuous cropping soil, and the optimum concentration of distiller's grains was selected under the condition of potted pot planting in Pingyi sweet tea seedling. Then the experiment of sterilizing and non-sterilizing brewer's grains and white lees on the seedling and soil environment of sweet tea in Pingyi was carried out to study the difference of physiological indexes among different treatments, and through plate culture and molecular biology technology. The microbe quantity and community structure of continuous cropping soil under different distiller's grains treatments were studied, and the effects of different treatments on soil enzyme activity were compared, and HPLC technique was used. The contents of five phenolic acids in continuous cropping soil after different distiller's grains treatment were determined. The main results were as follows: 1. Different concentrations of brewer's grains and white lees could promote the seedling of sweet tea in Pingyi. The effect of different concentrations of white distiller's grains on the biomass of sweet tea seedlings was not significant, but only slightly better than 0.5%. The difference was not significant between 0.1% and 2% of brewer's grains, but there was no significant difference between them. However, the antioxidant enzyme activity of the lees with 2% and 2% of white lees and the highest activity of CAT and POD with the highest activity of 2% were not significantly higher than that of 1%. Considering comprehensively, 1% concentration of brewer's lees and white lees were selected for follow-up test. The application of lees increased seedling biomass and root respiration rate of sweet tea in Pingyi. Compared with the control, the plant height of brewer's grains, white lees, sterilized brewers' grains and sterilized white lees increased by 39.5% and 21.31%, respectively, and the fresh weight increased by 85.4100.0% and 50.6%, respectively. The respiration rate of seedlings increased by 58.94% and 71.11%, respectively. There was no significant difference in root respiration rate between brewers' grains and white lees, and the lees also promoted the development of seedling roots and root length. The number of root tips was significantly higher than that of control. 3. Distiller's grains could significantly increase the number of bacteria and fungi in continuous cropping soil and change the structure of microbial community. The number of bacteria in continuous cropping soil after treatment of brewer's grains, white lees, sterilized brewers' grains and sterilized white lees was 1.95 and 5.37 times of that of the control, respectively. The number of fungi increased by 124.7% and 142.0%, respectively, compared with the control. The number of bacteria and fungi treated with white distiller's grains was higher than that of other treatments. By T-RFLP analysis, in bacterial diversity analysis, the richness index and diversity index of distiller's grains treatment were lower, while the dominance index was higher. The richness and diversity index of soil fungal community structure after brewer's grains treatment was slightly higher than that of continuous cropping control, and the richness, diversity and evenness index of soil fungal community structure after treatment with white lees was significantly lower than that of continuous cropping control. The dominance index was higher than that of continuous cropping control. The results showed that the treatment of brewer's grains, white distillers' grains, sterilized brewers' grains and sterilized white lees decreased by 39.9% and 39.2%, respectively, compared with the control. The effect of distiller's grains was the most obvious. The activities of sucrase and urease decreased the content of phenolic acids. Compared with continuous cropping, brewer's grains, white lees, sterilized brewers' grains and sterilized brewers' lees, the phosphatase activity increased 14.910. 910. 5% and 17. 5%, respectively. The activities of sucrase were 2.0222.201.95 and 2.02 times of those of the control, respectively. There was no obvious difference in urease activity between the four distillers' lees. The content of root glucoside in white lees was the lowest, and the cinnamic acid content in sterilized lees was higher than that in unsterilized distillers' grains.
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S661.1

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