Chen Zhuo, Liu Xiaocui, Ban Tiantian, Ma Chao
Guizhou Province Horticulture Engineering Technology Research Center, Institute of Horticulture, Guizhou Academy of Agricultural Sciences, Guiyang, China.
Front Microbiol. 2025 Jun 18;16:1576663. doi: 10.3389/fmicb.2025.1576663. eCollection 2025.
To explore the effects of adding different bacterial agents before fermentation on the Agricultural Jiaosu derived from waste from Chinese cabbage. This study used the waste from Chinese cabbage as the raw material and added , , , and respectively for fermentation treatment. Systematic research was conducted on the effects of different bacterial agents on the nutritional elements, microbial diversity, organic acid content of Agricultural Jiaosu, as well as their impacts on the growth and yield of Chinese cabbage. The results showed that there were significant differences in the above aspects among the treatments with different bacterial agents. In terms of nutritional elements, the treatment group with addition had the highest total carbon, total nitrogen, and total phosphorus contents; the treatment group with addition had the highest total potassium and carbon-nitrogen ratio. Microbial diversity analysis revealed that the relative abundance of was higher in the treatment group; and were relatively more abundant in the and treatment groups; and the relative abundance of was higher in the treatment group. Organic acid content analysis indicated that the content was higher in the treatment group; the , , and contents were higher in the treatment group; the content was the highest in the treatment group; and the content was the highest in the treatment group. Moreover, the effects of the and treatment groups on promoting the growth of Chinese cabbage were more significant. In conclusion, Agricultural Jiaosu is rich in abundant nutritional elements, diverse microbial communities, and various organic acids, and has a significant fertilizer effect on Chinese cabbage production. Adding different bacterial agents before fermentation leads to differences in the composition and function of the finished Agricultural Jiaosu products. Therefore, appropriate bacterial agents can be selected for fermentation according to specific application goals to optimize the performance and application effect of Agricultural Jiaosu.
为探究发酵前添加不同菌剂对大白菜废弃物衍生农用酵素的影响。本研究以大白菜废弃物为原料，分别添加[具体菌剂1]、[具体菌剂2]、[具体菌剂3]和[具体菌剂4]进行发酵处理。系统研究了不同菌剂对农用酵素营养元素、微生物多样性、有机酸含量的影响，以及它们对大白菜生长和产量的影响。结果表明，不同菌剂处理在上述方面存在显著差异。在营养元素方面，添加[具体菌剂1]的处理组总碳、总氮和总磷含量最高；添加[具体菌剂2]的处理组总钾和碳氮比最高。微生物多样性分析显示，[具体微生物1]在[具体菌剂1]处理组中的相对丰度较高；[具体微生物2]和[具体微生物3]在[具体菌剂2]和[具体菌剂3]处理组中相对更丰富；[具体微生物4]在[具体菌剂4]处理组中的相对丰度较高。有机酸含量分析表明，[具体有机酸1]含量在[具体菌剂1]处理组中较高；[具体有机酸2]、[具体有机酸3]和[具体有机酸4]含量在[具体菌剂2]处理组中较高；[具体有机酸5]含量在[具体菌剂3]处理组中最高；[具体有机酸6]含量在[具体菌剂4]处理组中最高。此外，[具体菌剂1]和[具体菌剂2]处理组对促进大白菜生长的效果更显著。总之，农用酵素富含丰富的营养元素、多样的微生物群落和多种有机酸，对大白菜生产具有显著的肥料效应。发酵前添加不同菌剂会导致成品农用酵素产品的组成和功能存在差异。因此，可根据具体应用目标选择合适的菌剂进行发酵，以优化农用酵素的性能和应用效果。
