[Effects of a lactic acid bacteria community SFC-2 treated on rice straw].
Aimed to utilize rice straw and lessen the pressure of environment, the rice straw was used as the fermentation material, and a lactic acid bacteria community SFC-2 from my laboratory was inoculated into the rice straw to investigate the inoculation effects. After 30 days fermentation, the inoculated fermented straw smelt acid-fragrant, and the pH value was 3.8, which was lower than the control of 4.1. Furthermore, lactic acid concentration was more than that in the control. Especially L-lactic acid concentration was two times more than in the control, and the crude protein content was 10.16% higher than that in the control, and the crude fiber content was 3.2% lower than that in the control. From the patterns of denaturing gradient gel electrophoresis (DGGE), Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei rapidly became the advantageous species in the inoculated straws. However, Enterobacter sakazakii, Pantoea agglomerans, Enterobacter endosymbiont, Pantoea ananatis, whichwere predominate in the controls, were not detected in the inoculated straws, and the fermented quality was improved significantly.
Gao
Li-Juan
LJ
College of Agronomy and Biotechnology, China Agricultural University, Beijing 100094, China. aglj889@sohu.com
Wang
Xiao-Fen
XF
Yang
Hong-Yan
HY
Gao
Xiu-Zhi
XZ
Lü
Yu-Cai
YC
Cui
Zong-Jun
ZJ
D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000378:metabolism*; D012275:Oryza / Q000382:microbiology; D018547:Plant Stems / Q000382:microbiology*; D012037:Refuse Disposal / Q000379:methods*
D019344:Lactic Acid