温度-水分协同调控对枸杞枝条粉氮素转化及微生物群落特征的影响

Effects of Temperature Water Collaborative Regulation on Nitrogen Transformation and Microbial Community Characteristics of Lycium barbarum Branch Powder

以枸杞枝条粉为试材,采用双因素三因子设计,以尿素为氮源,研究温度-水分对枸杞枝条粉基质化发酵过程中发酵指标参数的影响,以期为西北地区枸杞产业循环发展新模式的探索提供参考依据。结果表明:在发酵期间各处理全氮含量均呈逐渐增加的趋势,翻堆温度上限对发酵嗜热期和温热期堆体全氮含量影响显著,在成熟期翻堆温度上限较高时(60~65℃)不显著,而温度上限较低时(55℃)翻堆堆体含水量对堆体全氮含量影响显著。堆体含水量下限(40%)和翻堆温度上限(65℃)较高时更有利于铵态氮的积累。翻堆温度上限稍低时(55℃)对硝态氮含量影响显著。翻堆温度上限(65℃)对嗜热期和温热期堆体有机物总量影响显著,含水量下限(40%)在发酵期间翻堆温度上限较高时(60~65℃)各处理差异不显著,但翻堆温度上限较低时(55℃)翻堆堆体含水量下限对堆体有机物总量影响显著。堆体含水量(50%)或翻堆温度(65℃)上限较高时更有利于脲酶活性、蔗糖酶活性、多酚氧化酶活性、碱性磷酸酶活性提升。在翻堆温度上限为60℃、堆体含水量下限为50%条件下Pseudallecheria和Lasiobolidium占比超过50%,基于PCA分析不同翻堆温度上限、堆体含水量下限对枸杞枝条发酵堆体微生物群落组成有一定影响,且翻堆温度上限为60℃、堆体含水量下限为50%与其他处理差异显著。因此。翻堆温度上限为60℃、堆体含水量下限为50%的条件更有利于枸杞枝条粉基质化发酵腐熟的正向进程。

Taking Lycium barbarum branch powder as the test material,a two factor and three factor design was adopted,with urea as the nitrogen source,the effects of temperature moisture on the fermentation index parameters during the substrate fermentation process of Lycium barbarum branch powder were studied,in order to provide reference for the exploration of the new cycle development model of wolfberry industry in northwest China.The results showed that during the fermentation period,the total nitrogen content of each treatment showed a gradual increasing trend.The flipping temperature had a significant impact on the total nitrogen content of the fermentation heap during the thermophilic and warm periods.It was not significant when the upper limit of the flipping temperature was high during the mature period(60-65℃),while the water content of the flipping heap had a significant impact on the total nitrogen content of the heap when the upper limit of the temperature was low(55℃).When the water content and turnover temperature of the pile were higher,it was more conducive to the accumulation of ammonium nitrogen.When the upper limit of the flipping temperature was slightly lower(55℃),it had a significant impact on the nitrate nitrogen content.The flipping temperature had a significant impact on the total organic matter in the thermophilic and warm stages of fermentation.The difference in water content was not significant when the upper limit of flipping temperature was high during fermentation(60-65℃),but when the upper limit of flipping temperature was slightly low(55℃),the water content in the flipping pile had a significant impact on the total organic matter in the pile.When the water content of the pile or the upper limit of theflipping temperature was higher,it was more conducive to increasing urease activity,sucrase activity,polyphenol oxidase activity,and alkaline phosphatase activity.Under the conditions of upper limit of flipping temperature of 60℃and lower limit of pile water content of 50%,Pseudollecheria and Lasiobolidium accounted for over 50%.Based on PCA analysis,different flipping temperatures and pile water content had a significant impact on the microbial community composition of goji berry branch fermentation pile,and the upper limit of flipping temperature of 60℃and lower limit of pile water content of 50%showed significant differences compared to other treatments.Therefore,the upper limit of flipping temperature was 60℃,and the lower limit of water content in the pile was 50%,which was more conducive to the positive process of substrate fermentation and maturation of goji berry branch powder.