| ＥＭ 菌对海参养殖水体理化因子的影响 |
| Effects of EM Bacteria on Physicochemical Factors of Sea Cucumber Culture Water |
| 投稿时间：2011-07-08 修订日期：2012-01-11 |
| DOI： |
| 中文关键词:EM菌 海参养殖 水体理化因子 |
| 英文关键词:EM bacteria sea cucumber culture physicochemical factors |
| 基金项目:山东省农业重大科技创新项目(20080001) |
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| 中文摘要: |
| 利用室内试验与池塘试验相结合的方法,研究了不同浓度的EM菌(有益微生物)原液对海参养殖水体理化因子的影响。结果表明,EM菌对水体的溶解性固体(TDS)和电导率无显著影响(P>0.05);能显著增加水体氧化还原电位(ORP)、溶解氧(DO)、透明度(SD)(P<0.05):其中添加EM菌原液4×109cfu/m3的试验箱效果最好,ORP和DO分别平均增加3.39%和26.20%,试验池塘的ORP、DO和SD分别平均增加8.38%、18.58%和54.69%;pH在各试验箱均缓慢下降,但差别不显著(P>0.05),试验池比对照池平均下降3.94%,均值为7.79,仍在适宜范围内。 |
| 英文摘要: |
| The effect of solutions with different concentrations of EM bacteria(effective microorganisms ) on physicochemical factors of sea cucumber culture water was studied by using indoor test and pond test. The test results showed that: EM bacteria had no significant effect on total dissolved solids(TDS) and conductivity(P>0.05);could gravely increase oxidation-reduction potential(ORP)，dissolved oxygen(DO)and transparency(P<0.05).The effect of Ⅳ group(bacterial concentration 4 x 109 cfu/m3)was the best one，ORP and DO in test chanter with the average increase 3. 39% and 26.20% respectively; ORP, DO and transparency in test pool average increased by 8.38 %，18.58% and 54.69% respectively . The pH values in each test chamber descended slowly，without significant differences(P>0.05)，and pH in test pool dropped 3. 94% lower than that in the control pool on average，falling within suitable scopes，with the average pH value 7.79 in the test pool. |
| 田功太,刘 飞,段登选,张士华,张金路,杜兴华,隋凯港,张明磊.2012.ＥＭ 菌对海参养殖水体理化因子的影响[J].水生态学杂志,33(1):75-79. |
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