苹果发酵液对平邑甜茶根系Fe^(3+)还原酶活性和微生物的影响

Effects of apple fermentation broth on the root Fe^(3+) reductase activity of Malus hupehensis and microbes

以缺铁营养液进行沙培的平邑甜茶幼苗为试材,研究了苹果发酵液稀释300倍+FeSO4对土壤pH值、根系Fe3+还原酶活性和土壤微生物数量的影响。结果表明:苹果发酵液稀释300倍+FeSO4可显著地降低土壤的pH值,增加细菌、酵母菌和放线菌的数量;苹果发酵液稀释300倍+FeSO4可提高Fe3+还原酶活性,并且显著地高于FeSO4处理和去离子水处理。综合分析认为,苹果发酵液稀释300倍+FeSO4可有效地降低土壤pH值,增加有益微生物的数量。

Iron deficiency M.hupehensis Rehd seedlings cultured in sand were used to study on the effects of iron-rich apple fruit fermentation broth on soil pH value,the activity of root Fe3＋ reductase and the quantity of microbes.The results showed that： iron-rich apple fruit fermentation broth reduced soil pH value and increased the numbers of bacteria,yeast and actinomycetes significantly.Iron-rich apple fruit fermentation broth induced the activity of FCR,which was significantly higher than the FeSO4 treatment and deionized water treatment.In a word,iron-rich apple fruit fermentation broth could effectively reduce soil pH value,increase the number of beneficial microbes.