Journal of Pure and Applied MicrobiologyVol. 8 No. May 2014 Special Edition

Effect of Biological Corn Straw Fermentation Technology on Soil Nutrition and Enzyme Activity

Song Xiang-Yun1, Liu Jin-tao1, Liu Shu-tang1*, Han Chuan-xiao1, Li Xiang-yun2, Wang Sheng-jian2, Li Zhen-qing2 and Zhao Zheng-yu2

1Qingdao Agricultural University, College of Resources and Environment, Qingdao 266109, P.R. China. 2Qingdao Academy of Agricultural Science, Qingdao 266400, P. R. China.

Received on 12 April 2014 and accepted on 09 May 2014

 

ABSTRACT

The crop straw could be decomposed safely by using beneficial microorganisms (bacteria). It was quickly decomposed and released nutrients, and then improved soil quality. Different ratio of straw and bacterial was conducted for two years where planted eggplants. The results showed that the bacterial and corn straw used for 120 kg and 60000 kg per hectare (C2 treatment), and bacterial and corn straw used for 120 kg and 72000 kg per hectare (C3 treatment) could significantly increase soil available nitrogen, available phosphorus, available potassium and organic carbon content. They increased for 22.93%, 48.95%, 16.37% and 22.93% in the first year, respectively, while increased for 34.48%, 56.79%, 21.62% and 56.79% in the second year, respectively. Soil invertase, urease, neutral phosphatase and catalase activities increased by 8.18%, 14.63%, 31.59% and 14.63% in the first year, respectively, but increased for 29.49%, 19.63%, 40.69% and 32.21% in the second year, respectively. The C2 treatment had the highest integrative index of soil enzymes activity for 9.93 and 12.89 in the two years, respectively. The best ratio of bacteria and corn straw was between 1:500 and 1:600 which returned corn straw for 60000-72000 kg/hm2.

Keywords : Biological corn straw, Fermentation technology, Soil nutrition, Soil enzyme activity.