|Table of Contents|

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

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年9
Page:
62-69
Research Field:
Publishing date:

Info

Title:
Effects of Temperature Water Collaborative Regulation on Nitrogen Transformation and Microbial Community Characteristics of Lycium barbarum Branch Powder
Author(s):
QU Jisong; ZHANG Lijuan; ZHU Qiannan; DU Han; LU Jie; ZHOU Lina
(Institute of Germplasm Resources，Ningxia Academy of Agriculture and Forestry Science，Yinchuan，Ningxia 750002)
Keywords:
goji berry branch powder; nitrogen conversion; microbial community; temperature; water content
PACS:
S 216
DOI:
10.11937/bfyy.20233850
Abstract:
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.

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Last Update: 2024-05-21