Hyperspectral data are an important source for monitoring soil salt content on a large scale. However, in previous studies, barriers such as interference due to the presence of vegetation restricted the precision of m...Hyperspectral data are an important source for monitoring soil salt content on a large scale. However, in previous studies, barriers such as interference due to the presence of vegetation restricted the precision of mapping soil salt content. This study tested a new method for predicting soil salt content with improved precision by using Chinese hyperspectral data, Huan Jing-Hyper Spectral Imager(HJ-HSI), in the coastal area of Rudong County, Eastern China. The vegetation-covered area and coastal bare flat area were distinguished by using the normalized differential vegetation index at the band length of 705 nm(NDVI705). The soil salt content of each area was predicted by various algorithms. A Normal Soil Salt Content Response Index(NSSRI) was constructed from continuum-removed reflectance(CR-reflectance) at wavelengths of 908.95 nm and 687.41 nm to predict the soil salt content in the coastal bare flat area(NDVI705 < 0.2). The soil adjusted salinity index(SAVI) was applied to predict the soil salt content in the vegetation-covered area(NDVI705 ≥ 0.2). The results demonstrate that 1) the new method significantly improves the accuracy of soil salt content mapping(R2 = 0.6396, RMSE = 0.3591), and 2) HJ-HSI data can be used to map soil salt content precisely and are suitable for monitoring soil salt content on a large scale.展开更多
研究不同盐质量浓度四川泡菜正常发酵后与发生腐败后盐卤中微生物的数量、分布及变化。利用不同的选择培养基对3个盐质量浓度四川泡菜腐败前后盐卤中的微生物进行分离纯化,得到168株菌株,并经16S r DNA和18S r DNA分子生物学鉴定其种属...研究不同盐质量浓度四川泡菜正常发酵后与发生腐败后盐卤中微生物的数量、分布及变化。利用不同的选择培养基对3个盐质量浓度四川泡菜腐败前后盐卤中的微生物进行分离纯化,得到168株菌株,并经16S r DNA和18S r DNA分子生物学鉴定其种属。结果表明:在不同盐质量浓度泡菜正常发酵过程中,以植物乳杆菌和戊糖乳杆菌为主的乳酸菌主导了泡菜发酵过程。泡菜腐败时,不同盐质量浓度泡菜中的腐败微生物以芽孢杆菌和酵母为主,其中枯草芽孢杆菌和塔克斯假丝酵母在不同盐质量浓度泡菜腐败时均占一定比例;40 g/L盐质量浓度泡菜盐卤以甲级营养型芽孢杆菌、地衣芽孢杆菌、库德里阿兹威毕赤酵母和热带念珠酵母为主,60 g/L盐质量浓度泡菜盐卤以短小芽孢杆菌、克鲁维毕赤酵母和热带念珠酵母为主,80 g/L盐质量浓度泡菜盐卤以奇异变形杆菌、解淀粉芽孢杆菌、白地霉、地衣芽孢杆菌、库德里阿兹威毕赤酵母以及克鲁维毕赤酵母为主。腐败泡菜盐卤表层的膜璞由细菌和真菌共同形成,且盐质量浓度越低,细菌所占的比例越高。展开更多
基金Under the auspices of National Natural Science Foundation of China(No.41230751,41101547)Scientific Research Foundation of Graduate School of Nanjing University(No.2012CL14)
文摘Hyperspectral data are an important source for monitoring soil salt content on a large scale. However, in previous studies, barriers such as interference due to the presence of vegetation restricted the precision of mapping soil salt content. This study tested a new method for predicting soil salt content with improved precision by using Chinese hyperspectral data, Huan Jing-Hyper Spectral Imager(HJ-HSI), in the coastal area of Rudong County, Eastern China. The vegetation-covered area and coastal bare flat area were distinguished by using the normalized differential vegetation index at the band length of 705 nm(NDVI705). The soil salt content of each area was predicted by various algorithms. A Normal Soil Salt Content Response Index(NSSRI) was constructed from continuum-removed reflectance(CR-reflectance) at wavelengths of 908.95 nm and 687.41 nm to predict the soil salt content in the coastal bare flat area(NDVI705 < 0.2). The soil adjusted salinity index(SAVI) was applied to predict the soil salt content in the vegetation-covered area(NDVI705 ≥ 0.2). The results demonstrate that 1) the new method significantly improves the accuracy of soil salt content mapping(R2 = 0.6396, RMSE = 0.3591), and 2) HJ-HSI data can be used to map soil salt content precisely and are suitable for monitoring soil salt content on a large scale.
文摘研究不同盐质量浓度四川泡菜正常发酵后与发生腐败后盐卤中微生物的数量、分布及变化。利用不同的选择培养基对3个盐质量浓度四川泡菜腐败前后盐卤中的微生物进行分离纯化,得到168株菌株,并经16S r DNA和18S r DNA分子生物学鉴定其种属。结果表明:在不同盐质量浓度泡菜正常发酵过程中,以植物乳杆菌和戊糖乳杆菌为主的乳酸菌主导了泡菜发酵过程。泡菜腐败时,不同盐质量浓度泡菜中的腐败微生物以芽孢杆菌和酵母为主,其中枯草芽孢杆菌和塔克斯假丝酵母在不同盐质量浓度泡菜腐败时均占一定比例;40 g/L盐质量浓度泡菜盐卤以甲级营养型芽孢杆菌、地衣芽孢杆菌、库德里阿兹威毕赤酵母和热带念珠酵母为主,60 g/L盐质量浓度泡菜盐卤以短小芽孢杆菌、克鲁维毕赤酵母和热带念珠酵母为主,80 g/L盐质量浓度泡菜盐卤以奇异变形杆菌、解淀粉芽孢杆菌、白地霉、地衣芽孢杆菌、库德里阿兹威毕赤酵母以及克鲁维毕赤酵母为主。腐败泡菜盐卤表层的膜璞由细菌和真菌共同形成,且盐质量浓度越低,细菌所占的比例越高。
