Rice straw fermentation using lactic acid bacteria.
To efficiently utilize rice straw and lessen its disposal problem on the environment, a lactic acid bacteria community, SFC-2 was developed from natural fermentation products of rice straw by continuous enrichment with the MRS-S broth (MRS broth with sucrose), and used to accelerate the fermentation of air-dried straws. The SFC-2 could rapidly lower the pH of the broth and produce high levels of lactic acid. Using a combination of plate isolation, denaturing gradient gel electrophoresis (DGGE) and 16S rDNA sequencing, the microbial composition of the SFC-2 was classified into Lactobacillus, mainly comprised of L. fermentum, L. plantarum and L. paracacei. An evaluation of the fermentation effect of SFC-2 on rice straw showed that it lowered the pH and significantly (P<0.05) increased lactic acid concentration in the straw. Further analysis with DGGE indicated that L. plantarum, L. fermentum and L. paracasei were the dominant species during fermentation.
Gao
Lijuan
L
College of Agronomy and Biotechnology, China Agricultural University Beijing 100094, PR China.
Yang
Hongyan
H
Wang
Xiaofen
X
Huang
Zhiyong
Z
Ishii
Masaharu
M
Igarashi
Yasuo
Y
Cui
Zongjun
Z
D001483:Base Sequence; D018533:Biomass; D003001:Cloning, Molecular; D017931:DNA Primers; D004269:DNA, Bacterial / Q000235:genetics / Q000302:isolation & purification; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D017744:Medical Waste Disposal / Q000379:methods*; D012275:Oryza / Q000378:metabolism*
D017931:DNA Primers; D004269:DNA, Bacterial; D017744:Medical Waste Disposal