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미생물제재 처리에 의한 토양 미생물상의 변화 및 배추와 토마토의 생장에 미치는 영향

Effect of microbial product on microorganisms in soil and growth of cabbage and tomato

  • 김지모 (동아대학교 생명자원과학대학 생물공학 전공) ;
  • 김철승 (동아대학교 생명자원과학대학 응용생물학 전공) ;
  • 김현주 (동아대학교 생명자원과학대학 응용생물학 전공) ;
  • 문병주 (동아대학교 생명자원과학대학 응용생물학 전공) ;
  • 이재헌 (동아대학교 생명자원과학대학 생물자원전공) ;
  • 이진우 (동아대학교 생명자원과학대학 생물공학전공)
  • 발행 : 2002.10.01

초록

유기물이 풍부한 토양에서 분리한 Bacillus coagulans DL-1을 사용하여 미생물제재를 제조하고 미생물제재의 처리가 배추와 토마토 재배 토양의 미생물상에 미치는 영향과 배추와 토마토의 생장에 미치는 영향을 조사하였다. 일정한 시간이 지난 후, 미생물제재를 처리한 배추와 토마토 재배 토양의 총균수는 미생물제재를 처리하지 않은 토양에 비하여 4.4~10.6 배가 증가하였다. 미생물제재를 처리한 토양의 미생물 수는 제재를 처리하지 않은 공시작물 재배 토양에 비하여 세균뿐만 아니라 방선균, 곰팡이 및 트리코데마도 일정한 비율로 증가하였다. 미생물제재를 처리한 토양에서 자란 배추의 생체중량, 배추잎의 넓이 및 개수는 무 처리구에 비해서 21.5%, 10.6%, 10.0% 가 증가하였다. 미생물제재를 처리한 토양에서 자란 토마토 열매의 생체중량, 근장으로 뿌리를 곧게 편 후 최장길이 및 열매의 직경은 무처리구에 비하여 30.4%, 10.6%, 10.% 가 증가하였다. 미생물제재를 처리한 토양은 처리하지 않은 토양에 비하여 전체적인 미생물 수의 증가와 유용한 종류의 미생물이 상대적으로 높게 증가하기 때문에 배추와 토마토의 성장이 높은 것으로 생각된다.

Effect of the microbial product, which consisted of Bacillus coagulans DL-1 and rice bran, on the microorganisms in soil and growth of cabbage and tomato was investigated. Bacillus congulans DL-1 was isolated form the soil and identified in this study. Total number of microorganisms in the soil treated with the microbial product was higher than the untreated soil. The growth of cabbage and tomato on the soil treated with microbial product was faster than that on the untreated soil. The treatment of microbial product in the soil resulted in the increase of useful microorganisms, which seemed to enhance the growth of cabbage and tomato. It seemed that microbial product can increase the number of certain microorganisms and change the ratio of different species of microorganisms.

키워드

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피인용 문헌

  1. Effects of Organic Materials, Chitosan, Wood Vinegar, and EM Active Solution on Soil Microbial and Growth in Chinese Cabbage vol.21, pp.4, 2011, https://doi.org/10.5352/JLS.2011.21.4.584
  2. Effect of Bacillus subtilis S37-2 on Microorganisms in Soil and Growth of Lettuce (Lactuca sativa) vol.49, pp.5, 2016, https://doi.org/10.7745/KJSSF.2016.49.5.621