Journal of the Korea Organic Resources Recycling Association (유기물자원화)

Korea Organic Resources Recycling Association (유기성자원학회)
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Comparison of Physico-Chemical Properties of Organic Liquid Fertilizer Made from Seaweed by Adding Microorganism and Molasses

해초류를 이용한 유기 액비 제조 시 발효 미생물원 및 당밀 첨가에 따른 액비의 특성 비교

  • An, Nan-Hee (National Institute of Agricultural Science, Rural Development Administration) ;
  • Cho, Jung-Rai (National Institute of Agricultural Science, Rural Development Administration) ;
  • Shin, Jae-Hun (National Institute of Agricultural Science, Rural Development Administration) ;
  • Ok, Jung-Hun (National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Seok-Cheol (National Institute of Agricultural Science, Rural Development Administration)
  • 안난희 (농촌진흥청 국립농업과학원) ;
  • 조정래 (농촌진흥청 국립농업과학원) ;
  • 신재훈 (농촌진흥청 국립농업과학원) ;
  • 옥정훈 (농촌진흥청 국립농업과학원) ;
  • 김석철 (농촌진흥청 국립농업과학원)
  • Received : 2015.11.03
  • Accepted : 2015.11.16
  • Published : 2015.12.30
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Abstract

Objective of this study was to investigate characteristics of inorganic components contained in liquid fertilizer produced using seaweed by adding microorganisms and molasses. Addition of dry yeast to liquid fertilizer resulted in little change in pH and considerable increase in EC with high EC value compared to other liquid fertilizers which have microorganisms additives. Also, it was appeared that the dry yeast-added treatment had higher $NH_4-N$ concentration than other treatments. In the other hand, addition of molasses resulted in low pH compared to the control which has no additives, and EC was not different depending on the amount of molasses. $NH_4-N$ concentration in the 2% molasses added treatment was lowest and it showed a significant difference in the no and 1% molasses added treatments. In conclusion, it was shown that addition of dry yeast to liquid fertilizer increased ammonium nitrogen concentration by accelerating nitrogen mineralization, while molasses has an effect of inhibiting nitrogen mineralization. With application of organic liquid fertilizer containing seaweed increased the fresh weight of chinese cabbage.

본 연구는 해초를 이용한 유기 액비 제조 시 발효 미생물 선발 및 당밀 첨가에 따른 액비의 특성 변화를 구명하고자 수행하였다. 액비 제조 시 발효미생물은 건조효모를 첨가하였을 때 다른 미생물 첨가구에 비해 pH의 변화가 적고 EC의 증가폭이 컸으며 EC값은 높게 나타났다. 또한 $NH_4-N$농도는 건조효모 첨가구가 다른 미생물 첨가구들에 비해 높았다. 액비 제조 시 당밀 첨가 효과는 당밀 첨가구가 무첨가구에 비해 pH가 낮아지는 경향을 보였으며 EC는 당밀 첨가량에 따른 차이를 보이지 않았다. $NH_4-N$농도는 당밀 2 % 첨가구가 가장 낮았으며 무첨가구 그리고 1 % 첨가구와는 유의적인 차이를 보였다. 따라서 액비 제조 시 발효 미생물원으로 건조효모를 첨가하면 질소의 무기화를 촉진하여 암모늄태 질소의 농도를 증가시키고, 당밀 첨가는 질소의 무기화를 억제시키는 효과를 보였다. 또한 액비처리에 의한 배추생육을 조사한 결과, 양분공급에 의한 생육 증가 효과를 나타내었다.

Keywords

References

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