HE Liming,YAO Ke,CAI Ling,et al.Effects of Different Compost Fermentation Time on Ganoderma lucidum Cultivation and Microbial Community[J].Northern Horticulture,2023,(10):101-106.[doi:10.11937/bfyy.20223688]
不同堆料发酵时间对灵芝栽培及微生物群落的影响
- Title:
- Effects of Different Compost Fermentation Time on Ganoderma lucidum Cultivation and Microbial Community
- Keywords:
- Ganoderma lucidum; compost fermentation; cultivation substrate; microbial community analysis
- 文献标志码:
- A
- 摘要:
- 以灵芝栽培基质为试材，采用袋料栽培和高通量测序方法，分别在堆料发酵0（对照）、3、5、10 d后对栽培基质进行灵芝栽培试验和微生物菌群分析，研究不同堆料发酵时间对灵芝栽培和栽培基质中微生物群落的影响，以期为灵芝优质高产袋料栽培技术的建立提供参考依据。结果表明：不同堆料发酵时间对灵芝的农艺性状、品质和栽培基质中微生物群落结构均有影响，栽培基质经堆料发酵后，灵芝的农艺性状和品质指标均获得提高，尤其是堆料发酵5 d时，灵芝的菌丝生长速度、生长周期、产量、多糖和三萜及甾醇含量指标均为最佳，微生物菌群分析显示，栽培基质中的细菌和真菌数量均在堆料发酵5 d时达到稳定，变形菌和子囊菌分别是整个堆料过程中细菌和真菌的优势菌，菌落结构也在堆料发酵5 d时达到稳定。
- Abstract:
- Ganoderma lucidum cultivation substrate was used as the experimental materials,and bag culture and high-throughput sequencing methods were used,Ganoderma lucidum cultivation experiment and microbial community analysis were carried out after 0,3,5,10 days of compost fermentation of the cultivation substrate.the effect of different compost fermentation time on Ganoderma lucidum cultivation and microbial community in cultivation substrate were studied,in order to provide reference for the establishment of high-quality and high-yield bag cultivation techniques for Ganoderma lucidum.The results showed that different compost fermentation time had effects on the agronomic properties and quality indexes of Ganoderma lucidum,and microbial community structure in cultivation substrate.The cultivation substrate after compost fermentation could improve the agronomic properties and quality indexes of Ganoderma lucidum,especially when the compost fermentation lasted for 5 days,the mycelial growth rate,growth period,yield,polysaccharide and triterpene content indicators were the best.Microbial community analysis showed that the number of bacteria and fungi in the cultivation substrate reached a stable level after 5 days of compost fermentation,proteobacteria and ascomycota were the dominant microorganism during fermentation,and the microbial community structure was also stable after 5 days of compost fermentation.
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备注/Memo
第一作者简介：贺黎铭（1988-），女，硕士，助理研究员，现主要从事菌类药材育种与栽培等研究工作。E-mail：h121260@126.com.责任作者：罗霞（1974-），女，博士，研究员，现主要从事菌类药材研究与开发等工作。E-mail：287748567@qq.com.基金项目：四川省中医药科学院青年才俊两年夯基资助项目（QNCJRSC2022-8）；四川省科技计划资助项目（2021YFYZ0012，2021YFQ0039）；国家现代农业产业技术体系四川道地中药材创新团队资助项目（SCCXTD-2020-19）。收稿日期：2023-01-08