| 6种基质复合拮抗菌发酵液对香蕉幼苗的促生作用 |
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| 引用本文： | 周登博,井涛,张锡炎,起登凤,何应对,刘永霞,段雅婕.6种基质复合拮抗菌发酵液对香蕉幼苗的促生作用[J].热带作物学报,2015,36(1):35-40. |
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| 作者姓名： | 周登博 井涛 张锡炎 起登凤 何应对 刘永霞 段雅婕 |
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| 作者单位： | 中国热带农业科学院热带生物技术研究所;中国热带农业科学院海口实验站;中国热带农业科学院热带生物技术研究所;中国热带农业科学院热带生物技术研究所;中国热带农业科学院海口实验站;中国热带农业科学院海口实验站;中国热带农业科学院南亚热带作物研究所 |
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| 基金项目： | 中国热带农业科学院院本级基本科研专项（No. 1630052014011）；中国热带农业科学院海口实验站科研专项（No. HKZKY140213）；现代农业产业技术体系建设专项资金（No. CARS-32）。 |
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| 摘 要： | 为研究添加拮抗菌4-L-16和T3-G-59的6种基质发酵液对香蕉幼苗的促生作用,在盆栽条件下,以麦麸、豆饼、花生饼、菜籽饼、芝麻饼、花椒饼为发酵基质,分别研究了不同发酵液对香蕉幼苗地上部和根系生长、植株生物量和叶片生理性状的影响。6种基质发酵液对香蕉幼苗均有显著的促生作用,添加拮抗菌的不同基质发酵液对香蕉苗的促生作用更为显著。综合对比香蕉幼苗形态和生理指标,以菜籽饼拮抗菌发酵液处理为最佳,豆饼、花生饼拮抗菌发酵液处理次之。豆饼、花生饼、菜籽饼拮抗菌发酵液处理的香蕉根冠比显著高于其他处理,这3个处理的香蕉根系生长更为发达,形态构成更为合理。
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| 关 键 词： | 拮抗菌 发酵液 香蕉幼苗 促生作用 |
Growth-promotion Effects of Compound Fermentation Liquid with Two Antagonistic Bacteria and Six Substrates on Banana Seedling |
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| ZHOU Dengbo,JING Tao,ZHANG Xiyan,QI Dengfeng,HE Yingdui,LIU Yongxia and DUAN Yajie.Growth-promotion Effects of Compound Fermentation Liquid with Two Antagonistic Bacteria and Six Substrates on Banana Seedling[J].Chinese Journal of Tropical Crops,2015,36(1):35-40. |
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| Authors: | ZHOU Dengbo JING Tao ZHANG Xiyan QI Dengfeng HE Yingdui LIU Yongxia and DUAN Yajie |
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| Institution: | Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agriculture Sciences;Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences;Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agriculture Sciences;Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agriculture Sciences;Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences;Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences;South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences |
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| Abstract: | The objective of the study was to investigate the growth-promotion effects of compound fermentation liquid adding antagonistic bacteria 4-L-16 and T3-G-59 into six substrates on banana seedling. The effects of different fermentation liquids on aboveground growth, root growth, plant biomass and leaf physiological traits of banana seedlings were analyzed under potted condition, with or without adding antagonistic bacteria into wheat bran, bean cake, peanut cake, rapeseed cake, sesame cake or Chinese prickly ash cake as the fermentation substrates. All kinds of the fermentation liquids produced from different substrates played significant positive roles on the growth of banana seedlings. Further more, the fermentation liquid with the antagonistic bacteria added in them had much more significant effects on the seedling growth rather than the ones without. Based on the comprehensive comparison of aboveground morphology and physiological indices, the rapeseed cake fermentation liquid added with the antagonistic bacteria was the best treatment to seedling growth. And the ones with bean cake or peanut cake as substrates were the second most profit treatments. The banana seedlings treated with the antagonistic bacteria fermentation liquid with bean cake, peanut cake or rapeseed as substrates had significantly higher root shoot ratios than the ones produced from other substrates, together with much more developed root systems and reasonable conformation structure of roots. |
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| Keywords: | Antagonistic bacteria Fermention liquid Banana seedling Growth promotion |
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