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作 者 ：刘素慧 刘世琦 张自坤 尉辉 张宇 马琳 杨晓建 窦娟

期 刊 ：植物营养与肥料学报 2011年 17卷 3期 页码：718-723

关键词：EM；连作；大蒜；土壤微生物；酶活性；

Keywords:effective microorganisms, continuous cropping, garlic, soil microbial communities, enzyme activities,

摘 要 ：采用盆栽试验，研究了EM (Effective Microorganisms)对连作大蒜不同发育期干物质累积量，土壤微生物数量和酶活性的影响。结果表明，与对照相比，EM对土壤细菌、真菌和过氧化氢酶活性促进率随大蒜发育期均呈现先升后降的趋势，在蒜薹伸长期达到最大值；对硫化细菌和酚分解菌促进率最大值均出现在鳞茎膨大期；对氨化细菌和硝化细菌的促进率最大值分别出现在分化期和幼苗期。EM对放线菌、土壤多酚氧化酶、脲酶和磷酸酶活性促进率随发育期的延长而呈现持续上升的趋势。EM处理有利于改善土壤微生物群落结构，提高土壤微生物数量和土壤酶活性，增加干物质的累积量。

Abstract:A pot experiment was conducted to study the effects of effective microorganisms (EM) on dry matter accumulation, microbial communities and enzyme activities in rhizosphere soil of continuously cropped garlic at different growth stages. The number of bacteria and fungi and the soil catalase activity initially increased and then decreased, and the maximum values were observed at the stem elongation stage. The maximum promotive effects of EM on sulfur bacteria and phenol-decomposing bacteria were observed at the bulb enlargement stage, and on ammonifying bacteria and nitrifying bacteria at the differentiation stage and seeding stage, respectively. The positive effect of EM on the quantity of actinomycetes and the activity of polyphenol oxidase, urease and phosphatase increased progressively and significantly with advancement of garlic growth. The soil microbial community structure, microbial populations, soil enzyme activities and dry matter accumulation were improved by use of EM.

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