To investigate the effects of microbial inoculum (MI) on the fermentation process of Chinese wolfberry (goji) (Lycium barbarum L.), a randomized block design was conducted in this study. The treatments include (1) 150 kg goji powder (GP), (2) 150 kg GP plus 4. 15 kg urea (GPU), (3) GPU plus 75 g crude fiber degradation bacteria (CFDB) Ⅰ, (4) GPU plus 75 g CFDB Ⅱ, (5) GPU plus 75 g sawdust special compound beneficial bacteria, (6) GPU plus 75 g EM fluid and (7) GPU plus 75 g cellulose enzyme preparation. The urea served as the nitrogen source for microbes. The results showed that on day 6 after treatment, all treatments showed the highest temperatures (HT), and for the T3 treatment the HT was 68. 2 ℃. The treatments T2, T3, T4, T5, T6 and T7 showed temperatures higher than 50 ℃ on days 6, 9, 9, 7, 8 and 7, respectively. The MI increased the wet and dry quality, total porosity, aeration pore and water holding porosity. By the end of fermentation, the wet mass volumes among treatments varied from 0. 43 to 0. 47 g/cm3, with the largest increase for the T6 treatment. Generally, ammonium-N content first increased and then decreased during the process of heap decay, and for the T4 treatment it reached 784. 81 mg/kg on day 21 after fermentation. The nitrate-N increased gradually until peaked on days 14-49 after fermentation (T3 had the largest value of 16. 02 mg/ (kg·d) ), and then decreased gradually and reachedrelatively stable levels on day 70 after fermentation. The TOC decreased rapidly from day 0 to 21, while the TN content increased gradually and reached a peak on day 49 after fermentation. The germination index (GI) was higher than 50％ for the treatments T2-T7. The T7 treatment increased the GI by 73. 92％ when compared to T1. The GI of T1-T7 was over 85％ on day 91 after fermentation. These results suggested that GP fermentation was improved by the addition of urea and microbial inoculums (crude fiber degradation bacteriaⅠ (Ⅱ), EM bacteria liquid, sawdust composite beneficial bacteria), through enhancing the process of the matrix, decreasing the fermentation time, and improving the efficiency of fermentation.%为探讨外源微生物对枸杞枝条粉基质化发酵堆体腐熟进程的影响,采用随机区组设计[T1(CK),枸杞枝条粉150 kg;T2,枸杞枝条粉150 kg+尿素4.15 kg;T3,T2+粗纤维降解菌Ⅰ75 g;T4,T2+粗纤维降解菌Ⅱ75 g;T5,T2+锯末专用复合益菌75 g;T6,T2+EM菌液75 g;T7,T2+纤维素酶制剂75 g],以尿素为氮源,研究添加外源微生物对枸杞枝条粉基质化发酵过程中发酵指标参数的影响.结果表明:堆腐发酵至第6天时,各处理组的温度均达到最高值,其中,T3的温度达到68.2℃,T2～T7内部温度超过50℃的时间依次为6、9、9、7、8、7 d.外源微生物菌剂的施用增加了枸杞枝条粉腐熟发酵后的湿容重、干容重、总孔隙度、通气孔隙、持水孔隙.至发酵结束后,各处理组的湿容重在0.43～0.47 g/cm3之间,T6的增幅最大.堆腐发酵过程中w(NH4+-N)变化呈先增后减的变化规律,发酵至第21天时,T4达784.81 mg/kg;w(NO3——N)呈逐渐增加的趋势,在发酵14～49 d之间的增幅最大,其中,T3的平均日增加值最大,为16.02 mg/(kg·d),而发酵70 d后各处理组w(NO3——N)逐渐趋于平稳.发酵前21 d w(TOC)呈近直线下降,发酵前14 d w(TN)呈直线上升;堆腐发酵至第49天时,T2～T7的GI(germination index,发芽指数)均高于50％,其中,T7为73.92％,较T1(CK)高出26.52％;发酵至第91天时,T1～T7的GI均超过85％.研究显示,枸杞枝条发酵堆体基质化过程中添加尿素+粗纤维降解菌Ⅰ(Ⅱ)、尿素+EM菌液、尿素+锯末专用复合益菌等更有助于加快基质化进程、缩短发酵时间、提高发酵效率,可为枸杞枝条基质化工厂利用提供理论支撑.
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