Biological bacterial fertilizer starter for adjusting microecology of strawberry rhizosphere soil

Abstract

The invention relates to a biological bacterial fertilizer starter for adjusting microecology of strawberry rhizosphere soil. The biological bacterial fertilizer starter is characterized by being a biological agent prepared from 40 to 60 parts of burkholderia, 20 to 30 parts of saccharomycetes and 20 to 30 parts of bacillus subtilis; a burkholderia strain was preserved in China General Microbiological Culture Collection Center located in No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing City, Institute of Microbiology, Chinese Academy of Sciences on January 29th, 2018, with a preservation number of CGMCC No.15326. Bacterial fertilizer prepared from the starter has good strawberry rhizosphere colonizing capacity and is safe and reliable; in addition, the bacterial fertilizer has agood degradation effect on autotoxins in soil for continuously cropping strawberries, promotes the stress resistance of strawberry plants and improves the yield and the fruit quality of the strawberries. The preparation method has the advantages of simplicity, reasonable formula, stable effect and obvious effect of relieving the autotoxicity of the strawberries.

Description

technical field [0001] The invention relates to the field of repairing microorganisms and continuous cropping obstacles, in particular to a biological bacterial fertilizer starter for regulating strawberry rhizosphere soil microecology. Background technique [0002] Strawberry is a kind of herbaceous crop. It is susceptible to diseases during the growth period, and there are many kinds of diseases. If it is planted in the same field for a long time, harmful microorganisms and soil-borne pathogens will gradually accumulate, which will easily cause the breeding and spread of diseases and insect pests, and the more harmful the plant infection will be. If the disease becomes more and more serious, the growth of the plant will be weakened, gradually shrinking and dwarfing, and finally the whole plant will die, resulting in a severe reduction in production or even a failure to harvest. The survey shows that the strawberry continuous cropping obstacles are mainly caused by soil obs...

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Problems solved by technology

At present, there are relatively few probiotics applied to strawberry continuous cropping obstacles, and most of them use fungicides and chemical fertilizers for soil treatment, resulting in soil compaction and acidification, nutrient imbalance, secondary salinization and other problems. The lack of safe and effective biological bacteria treatment seriously restricts strawberry continuous cropping The governance and sustainable development of obstacles have become one of the bottleneck problems that need to be solved urgently in strawberry agricultural production

[0004] At present, the planting area of ​​edible fungi in my country is rapidly expanding. After the cultivation of edible fungi, a large amount of fungus residues are produced. Some mushroom farmers discard the fungus residues in the ditch and on the road at will, which not only causes waste of resources and pollutes the environment, but also It is more likely to be infected by diseases and insect pests, which will harm the normal growth of edible fungi

Even some factory production companies pile up the fungus residue for a long time in order to sell the fungus residue at a better price, which not only pollutes the environment, but also breeds diseases and pests and spreads quickly. During the growth of edible fungi and the cultivation of bacteria It is easy to be infected with diseases and insect pests, and the quality of the produced fungus products will also be affected

The crop stalks and cottonseed hulls in the edible fungus cultivation material are rich in lignin, cellulose, etc., and some of them are absorbed and utilized by mycelia. Hydrocarbons and trace elements can be used as good organic fertilizers for vegetable cultivation, but edible fungus residues cannot be completely absorbed by plants without fermentation treatment, and will instead destroy the original nutritional structure of the soil, resulting in unbalanced nutritional components, resulting in The phenomenon of root damage caused by the obstruction of plant root absorption

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