【摘要】：為探討枸杞枝條基質(zhì)化發(fā)酵中木質(zhì)纖維素降解、微生物群落代謝能力及多樣性特征,采用正交試驗(yàn)設(shè)計,以枸杞枝條粉和苦豆子莖稈粉質(zhì)量比為4∶1混合為試材,采用Biolog-ECO鑒定方法,研究不同發(fā)酵因子對枸杞枝條基質(zhì)化發(fā)酵中微生物群落結(jié)構(gòu)和多樣性的影響。結(jié)果表明:發(fā)酵結(jié)束時,枸杞枝條基質(zhì)纖維素、半纖維素和木質(zhì)素降解率分別在15%、19%及10%以上;木質(zhì)纖維素降解率在溫度為60℃、含水率為60%、添加油餅氮源及接種粗纖維素降解菌處理?xiàng)l件下較高,其中纖維素、半纖維素和木質(zhì)素降解率分別在18.12%~19.22%、23.55%~25.21%和13.87%~14.24%范圍內(nèi),顯著高于其他處理;該處理增加了枸杞枝條基質(zhì)發(fā)酵高溫期時微生物的活性和多樣性,平均顏色變化率分別為1.019、1.062、0.943和1.117,微生物多樣性香濃指數(shù)、優(yōu)勢度指數(shù)和豐富度指數(shù)分別在2.321~2.365、0.930~0.941和18.78~20.33范圍內(nèi),提高了枸杞枝條粉堆體中微生物對部分碳源的代謝能力,從而可促使有機(jī)質(zhì)降解。
[Abstract]:In order to study the degradation of lignocellulose and the metabolic ability and diversity of microbial community in the substrate fermentation of Lycium barbarum, the orthogonal design was used. The mixture of Lycium barbarum and Kudou stalk powder was used as the test material at 4:1. The effects of different fermentation factors on the microbial community structure and diversity of Lycium barbarum were studied by Biolog-ECO. The results showed that at the end of fermentation, the degradation rates of cellulose, hemicellulose and lignin in Lycium barbarum branch were over 15% and 10%, respectively, and the degradation rate of lignocellulose was 60 鈩，

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