Analysis of Physical and Chemical Characteristics and Microbial Diversity of Corn Straw in Different Maturity Period in Cold Area

doi:10.7668/hbnxb.20193039

Abstract

Abstract:

In order to further reveal the decomposition process and mechanism of corn straw in the cold area under the application of low temperature straw degrading agent,and provide a new strategy and theoretical basis for the decomposition and comprehensive utilization of straw in the cold area.Corn straw was decomposed by low temperature straw degrading agent and its physical and chemical characters and microbial diversity were analyzed.According to the change of temperature in the fermentation process,the ripening process of corn straw was divided into five stages:initial stage(A1),heating stage(A2),ripening stage(A3),stable stage(A4)and cooling stage(A5).The monitoring results of the physical and chemical properties of corn straw in different maturity stages were as follows:with the extension of maturity time,the fiber bundles on the surface of corn straw were destroyed gradually.After maturity during the cooling stage,the relative content of cellulose and hemicellulose in corn straw decreased to 33.48% and 16.57%,respectively,while the content of total nitrogen and ammonium nitrogen in corn straw decreased at first and then increased,and the contents of organic matter decreased to 149.7 g/kg.The monitoring results of microbial diversity in the fermentation stacks were as follows:Guehomces were the most abundant and dominant species in the ripening process;Pseudomonas and Sphingobacterium were the main genera in the initial and ripening stages,and thermophilic microorganisms played a major role in the heating,stationary and cooling stages of ripening.The changes of physical and chemical properties and microbial diversity in fermentation stack of corn straw after the application of low temperature straw degradation agent in cold area were clarified.

Key words: Corn straw, Cold decomposition, Physicochemical properties, Microbial diversity

WANG Lijuan, LIU Dan, XU Yongqing, FENG Xu, HE Fumeng, LI Aiyu, WANG Xue, YANG Yan, LI Cuiting, YUAN Qiang, LI Fenglan. Analysis of Physical and Chemical Characteristics and Microbial Diversity of Corn Straw in Different Maturity Period in Cold Area[J]. Acta Agriculturae Boreali-Sinica, 2022, 37(5): 132-139. doi: 10.7668/hbnxb.20193039.

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Figures/Tables 7

Fig.1 Change of temperature during corn straw decomposition

Fig.2 Morphological changes of corn straw during decomposition CK.Control;A1.Initial stage;A2.Warming stage;A3.Ripening stage;A4.Stable stage;A5.Cooling stage.

Fig.3 Changes of relative content of lignocellulose in corn straw during decomposition Different lowercase letters in the same concentration was significant difference(P < 0.05).The same as Fig.4,5.

Fig.4 Content changes of total nitrogen,total phosphorus,total potassium and organic matter in corn straw during decomposition

Fig.5 Content changes of ammonium nitrogen, available phosphorus and available potassium in corn straw during decomposition

Fig.6 Analysis of bacterial diversity during decomposition A.Sample dilution curve;B.Venn diagram of microbial OTU numbers; C.Species composition at the genus level during decomposition.The same as Fig.7.

Fig.7 Analysis of fungal diversity during decomposition

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