阅读说明：本技术 一种用于果蔬的生物菌剂及其制备方法 (Biological agent for fruits and vegetables and preparation method thereof ) 是由 陈佳一 李雨珂 綦然 綦振宝 李丰国 褚文凤 于 2021-08-30 设计创作，主要内容包括：本发明公开了一种用于果蔬的生物菌剂及其制备方法,涉及过滤技术领域,其由如下原料制备而成：EM菌群、枯草芽孢杆菌、巨大芽孢杆菌、胶质芽孢杆菌、凝结芽孢杆菌、淡紫拟青霉、地衣芽孢杆菌、胶冻样芽孢杆菌、侧芽孢杆菌、苏云金芽孢杆菌、泾阳链霉菌、光合菌群和米曲霉。本发明能够解决土壤板结现象,活化土壤,提高土壤肥力,降低土壤中农药残留,抑制病虫害,解磷、解钾、固氮,促进植物根系生长,增强抗逆性,改善产品品质,从而提高作物产量,抵抗病原菌,减轻并消除多种作物根结线虫、胞囊线虫、茎线虫等植物线虫病的危害,缓解连作障碍,提高作物抗病性,原料来源方便,易于培养,制备过程工艺简单,投入低、回报高。(The invention discloses a biological agent for fruits and vegetables and a preparation method thereof, relating to the technical field of filtration and being prepared from the following raw materials: EM flora, bacillus subtilis, bacillus megaterium, bacillus mucilaginosus, bacillus coagulans, paecilomyces lilacinus, bacillus licheniformis, bacillus mucilaginosus, bacillus laterosporus, bacillus thuringiensis, streptomyces jingyangensis, photosynthetic flora and aspergillus oryzae. The invention can solve the soil hardening phenomenon, activate the soil, improve the soil fertility, reduce the pesticide residue in the soil, inhibit plant diseases and insect pests, dissolve phosphorus, potassium and nitrogen, promote the growth of plant root systems, enhance the stress resistance and improve the product quality, thereby improving the crop yield, resisting pathogenic bacteria, lightening and eliminating the harm of plant nematode diseases such as root-knot nematodes, cyst nematodes, stem nematodes and the like of various crops, relieving the continuous cropping obstacle and improving the disease resistance of the crops, and has the advantages of convenient raw material source, easy culture, simple preparation process, low investment and high return.)

1. A biological agent for fruits and vegetables is characterized in that: the material is prepared from the following raw materials: EM flora, bacillus subtilis, bacillus megaterium, bacillus mucilaginosus, bacillus coagulans, paecilomyces lilacinus, bacillus licheniformis, bacillus mucilaginosus, bacillus laterosporus, bacillus thuringiensis, streptomyces jingyangensis, photosynthetic flora and aspergillus oryzae.

2. The biological agent for fruits and vegetables according to claim 1, characterized in that: the feed comprises the following raw materials in parts by weight: 10-20 parts of EM flora, 14-18 parts of bacillus subtilis, 10-15 parts of bacillus megaterium, 12-15 parts of bacillus mucilaginosus, 6.5-9 parts of bacillus coagulans, 8-15 parts of paecilomyces lilacinus, 5-12 parts of bacillus licheniformis, 0.7-1.5 parts of bacillus mucilaginosus, 0.4-1.2 parts of bacillus laterosporus, 0.5-0.8 part of bacillus thuringiensis, 2-4 parts of streptomyces jingyang, 2.5-5 parts of photosynthetic flora and 1.5-3 parts of aspergillus oryzae.

3. The biological agent for fruits and vegetables according to claim 2, characterized in that: the feed comprises the following raw materials in parts by weight: 13-20 parts of EM flora, 14-16 parts of bacillus subtilis, 12-15 parts of bacillus megaterium, 13-15 parts of bacillus mucilaginosus, 7-9 parts of bacillus coagulans, 8-13 parts of paecilomyces lilacinus, 5-10 parts of bacillus licheniformis, 1-1.5 parts of bacillus mucilaginosus, 0.6-1.2 parts of bacillus laterosporus, 0.6-0.8 part of bacillus thuringiensis, 2-3 parts of streptomyces jingyangensis, 3-5 parts of photosynthetic flora and 2-3 parts of aspergillus oryzae.

4. The biological agent for fruits and vegetables according to claim 3, characterized in that: the feed comprises the following raw materials in parts by weight: 15 parts of EM flora, 16 parts of bacillus subtilis, 12.5 parts of bacillus megaterium, 13.5 parts of bacillus mucilaginosus, 7.5 parts of bacillus coagulans, 11.5 parts of paecilomyces lilacinus, 8.5 parts of bacillus licheniformis, 1.1 parts of bacillus mucilaginosus, 0.8 part of bacillus laterosporus, 0.75 part of bacillus thuringiensis, 3 parts of streptomyces jingyangensis, 3.5 parts of photosynthetic flora and 2.2 parts of aspergillus oryzae.

5. A preparation method of biological agent for fruits and vegetables is characterized by comprising the following steps: the method comprises the following steps: the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring; step two: heating the fermentation tank at 80-90 ℃, and placing the mixed raw materials in the fermentation tank for high-temperature fermentation for 1.5-2 h; step three: cooling the fermented mixture for 12-16 h; step four: and filling the cooled biological agent.

Technical Field

The invention relates to the technical field of biological agents, in particular to a biological agent for fruits and vegetables and a preparation method thereof.

Background

At present, with the development of agricultural technology, in order to realize yield increase in the agricultural production process, a large amount of inorganic fertilizer is applied to cause soil hardening, soil quality degradation is serious, soil fertility is greatly reduced, so that the proportion of various nutrients in soil is gradually imbalanced, most cultivated lands lose biological floras of fertilizer retention, water retention, oxygen aeration, nitrogen fixation, phosphorus removal and potassium removal, the growth needs of crops are difficult to meet, crop foods gradually lose natural flavor and life factors, and the use amount of the inorganic fertilizer is high in dependence, so that vicious circle is formed, and serious obstacles are caused to agricultural production and crop yield increase.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a biological agent for fruits and vegetables and a preparation method thereof.

In order to solve the technical problems, the invention provides the following technical scheme: a biological agent for fruits and vegetables is prepared from the following raw materials: EM flora, bacillus subtilis, bacillus megaterium, bacillus mucilaginosus, bacillus coagulans, paecilomyces lilacinus, bacillus licheniformis, bacillus mucilaginosus, bacillus laterosporus, bacillus thuringiensis, streptomyces jingyangensis, photosynthetic flora and aspergillus oryzae.

Preferably, the biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 10-20 parts of EM flora, 14-18 parts of bacillus subtilis, 10-15 parts of bacillus megaterium, 12-15 parts of bacillus mucilaginosus, 6.5-9 parts of bacillus coagulans, 8-15 parts of paecilomyces lilacinus, 5-12 parts of bacillus licheniformis, 0.7-1.5 parts of bacillus mucilaginosus, 0.4-1.2 parts of bacillus laterosporus, 0.5-0.8 part of bacillus thuringiensis, 2-4 parts of streptomyces jingyang, 2.5-5 parts of photosynthetic flora and 1.5-3 parts of aspergillus oryzae.

Preferably, the biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 13-20 parts of EM flora, 14-16 parts of bacillus subtilis, 12-15 parts of bacillus megaterium, 13-15 parts of bacillus mucilaginosus, 7-9 parts of bacillus coagulans, 8-13 parts of paecilomyces lilacinus, 5-10 parts of bacillus licheniformis, 1-1.5 parts of bacillus mucilaginosus, 0.6-1.2 parts of bacillus laterosporus, 0.6-0.8 part of bacillus thuringiensis, 2-3 parts of streptomyces jingyangensis, 3-5 parts of photosynthetic flora and 2-3 parts of aspergillus oryzae.

Preferably, the biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 15 parts of EM flora, 16 parts of bacillus subtilis, 12.5 parts of bacillus megaterium, 13.5 parts of bacillus mucilaginosus, 7.5 parts of bacillus coagulans, 11.5 parts of paecilomyces lilacinus, 8.5 parts of bacillus licheniformis, 1.1 parts of bacillus mucilaginosus, 0.8 part of bacillus laterosporus, 0.75 part of bacillus thuringiensis, 3 parts of streptomyces jingyangensis, 3.5 parts of photosynthetic flora and 2.2 parts of aspergillus oryzae.

A preparation method of a biological agent for fruits and vegetables comprises the following steps:

the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring;

step two: heating the fermentation tank at 80-90 ℃, and placing the mixed raw materials in the fermentation tank for high-temperature fermentation for 1.5-2 h;

step three: cooling the fermented mixture for 12-16 h;

step four: and filling the cooled biological agent.

Compared with the prior art, the invention has the following beneficial effects:

1. the soil property is improved, the soil hardening phenomenon is solved, so that the soil is activated, the soil fertility is improved, the pesticide residue in the soil is reduced, the plant diseases and insect pests are inhibited, the damage to crops is avoided, the phosphate is dissolved, the potassium is dissolved, the nitrogen is fixed, and the utilization rate of the fertilizer is effectively improved;

2. the plant growth is promoted, the root absorption capacity is enhanced, the stress resistance is enhanced, and the product quality is improved, so that the crop yield is increased, the plant metabolism is enhanced, the photosynthesis is promoted, the leaf protection film is strengthened, pathogenic bacteria are resisted, a plurality of heavy metals are solidified, and the content of the heavy metals in the plant is reduced;

3. inhibiting the survival and the propagation of harmful microorganisms, reducing and gradually eliminating the harm of plant nematode diseases such as root-knot nematodes, cyst nematodes, stem nematodes and the like of various crops, relieving continuous cropping obstacles, inhibiting and killing soil pathogenic microorganisms, reducing plant diseases and insect pests, improving the disease resistance of the crops and improving the continuous cropping harm;

4. the raw materials are convenient to obtain, the culture is easy, the preparation process is simple, the investment is low, the return is high, and the prosperity and sustainable development of agriculture can be ensured.

Drawings

The attached figure is a detection report of an apple obtained by using the biological agent and an apple obtained without using the biological agent under the same planting environment.

FIG. 1 is a detection report page 1;

FIG. 2 is a detection report page 2;

FIG. 3 is a detection report page 3;

fig. 4 is a detection report page 4.

Detailed Description

To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings.

A biological agent for fruits and vegetables is prepared from the following raw materials: EM flora, bacillus subtilis, bacillus megaterium, bacillus mucilaginosus, bacillus coagulans, paecilomyces lilacinus, bacillus licheniformis, bacillus mucilaginosus, bacillus laterosporus, bacillus thuringiensis, streptomyces jingyangensis, photosynthetic flora and aspergillus oryzae.

A biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 10-20 parts of EM flora, 14-18 parts of bacillus subtilis, 10-15 parts of bacillus megaterium, 12-15 parts of bacillus mucilaginosus, 6.5-9 parts of bacillus coagulans, 8-15 parts of paecilomyces lilacinus, 5-12 parts of bacillus licheniformis, 0.7-1.5 parts of bacillus mucilaginosus, 0.4-1.2 parts of bacillus laterosporus, 0.5-0.8 part of bacillus thuringiensis, 2-4 parts of streptomyces jingyang, 2.5-5 parts of photosynthetic flora and 1.5-3 parts of aspergillus oryzae.

A preparation method of a biological agent for fruits and vegetables comprises the following steps:

the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring;

step two: heating the fermentation tank at 80-90 ℃, and placing the mixed raw materials in the fermentation tank for high-temperature fermentation for 1.5-2 h;

step three: cooling the fermented mixture for 12-16 h;

step four: and filling the cooled biological agent.

Example one

A biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 10 parts of EM flora, 14 parts of bacillus subtilis, 10 parts of bacillus megaterium, 12 parts of bacillus mucilaginosus, 6.5 parts of bacillus coagulans, 8 parts of paecilomyces lilacinus, 5 parts of bacillus licheniformis, 0.7 part of bacillus mucilaginosus, 0.4 part of bacillus laterosporus, 0.5 part of bacillus thuringiensis, 2 parts of streptomyces jingyangensis, 2.5 parts of photosynthetic flora and 1.5 parts of aspergillus oryzae.

A preparation method of a biological agent for fruits and vegetables comprises the following steps:

the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring;

step two: heating the fermentation tank at 80 ℃, and placing the mixed raw materials in the fermentation tank for high-temperature fermentation for 2 hours;

step three: cooling the fermented mixture for 12 h;

step four: and filling the cooled biological agent.

Example two

A biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 20 parts of EM flora, 18 parts of bacillus subtilis, 15 parts of bacillus megaterium, 15 parts of bacillus mucilaginosus, 9 parts of bacillus coagulans, 15 parts of paecilomyces lilacinus, 12 parts of bacillus licheniformis, 1.5 parts of bacillus mucilaginosus, 1.2 parts of bacillus laterosporus, 0.8 part of bacillus thuringiensis, 4 parts of streptomyces jingyangensis, 5 parts of photosynthetic flora and 3 parts of aspergillus oryzae.

A preparation method of a biological agent for fruits and vegetables comprises the following steps:

the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring;

step two: heating the fermentation tank at 90 ℃, and fermenting the mixed raw materials in the fermentation tank at high temperature for 1.5 hours;

step three: cooling the fermented mixture for 16 h;

step four: and filling the cooled biological agent.

EXAMPLE III

A biological agent for fruits and vegetables comprises the following raw materials in parts by weight: 15 parts of EM flora, 16 parts of bacillus subtilis, 12.5 parts of bacillus megaterium, 13.5 parts of bacillus mucilaginosus, 7.5 parts of bacillus coagulans, 11.5 parts of paecilomyces lilacinus, 8.5 parts of bacillus licheniformis, 1.1 parts of bacillus mucilaginosus, 0.8 part of bacillus laterosporus, 0.75 part of bacillus thuringiensis, 3 parts of streptomyces jingyangensis, 3.5 parts of photosynthetic flora and 2.2 parts of aspergillus oryzae.

A preparation method of a biological agent for fruits and vegetables comprises the following steps:

the method comprises the following steps: adding the raw materials into a fermentation tank according to the weight ratio, mixing, and uniformly stirring;

step two: heating the fermentation tank at 85 ℃, and placing the mixed raw materials in the fermentation tank for high-temperature fermentation for 1.8 h;

step three: cooling the fermented mixture for 14 h;

step four: and filling the cooled biological agent.

In the description of this patent, it is to be understood that the terms "upper," "lower," "inner," "outer," "center," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the patent and for simplicity in description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the patent.

In this patent, unless expressly stated or limited otherwise, the terms "combined," "disposed," "connected," "secured," and the like are intended to be inclusive and mean, for example, that they may be fixedly connected, releasably connected, or integral; can be mechanically or electrically connected; they may be directly connected or indirectly connected through an intermediate, or they may be connected internally or in an interactive relationship with each other, and unless otherwise specifically limited, the specific meaning of the above terms in this patent will be understood by those skilled in the art according to the specific circumstances.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.