Study On Multi-strains Co-fermentation Of Rice Straw

Rice straw was a rich natural resource, but it could cause great loss and the environmental pollution because of inappropriate use. In order to solve the nutrition limiting factor when rice straw was taken as feed, We researched on multi-strains co-fermentation of rice straw by the modern biological technology, adopted mix inoculation of Aspergillus niger,Bacillus subtilis and Candida utilis to ferment the rice straw, which is to have cellulase and amylase, and change the structure of rice-straw and enhance the protein of fermentation material, amino acid content, quantity of active strains. The main results were showed as follows.1. According to the preliminary assurance of the nourishment component of fermentation, when the rice straw were added 30% wheat bran, 2% bentonite and 1% urea by dry weight as well as 70% water , the quantity of active strains, the cellulase ,the amylase and the amino acid content of the fermentive productor were enhanced.2.The method of fermentation is to steam culture stuff at 121℃ for 60 minutes ,then to inoculate fungi after cooling, finally to culture it in a constant temperature condition of 32℃ . It was benefit for fungi growing, improving enzyme action,increasing the amino acid content of the fermentation productor.It has not significant effect to the quantity of active stains of the productor on the condition of drying the fermentation productor at 40℃.3.The process of fermentation : first culture stuff was inoculated 10%(by dry weight, the same as above) nutrient fluid of Aspergillus niger, which is to culture under 32 ℃ constant temperatures for 24h, then inoculated 1% culture medium of Bacillus subtilis for 48h, and inoculated 30% nutrient fluid of Candida utilis for 48h, finally dryed under 40 ℃. The raw protein content and the total quantity of active strains of the fermentive product are superior to other process.4.Analyzing the protein and amino acid contents which is after multi-strains co-fermenting of the rice straw show that: the raw protein content of the final product...