Effect Of Bt Transgenic Corn Straw Fermentation On Microbe Community

With the transgenic Bt crops planted extensively in production,Bt protein will enter the soil through the different ways and accumulate continuously. The following question is that whether these Bt toxin will have a disadvantageous influence on the environment microorganism? But environmental microorganism have connection with the level of soil fertility,productivity and its ability of sustainable use. So much attention was focused to the environment behavior and the effect of Bt toxin.The lactobacillus community SFC-2 and the cellulose degradation fermentation community MC1 were used to straw fermentation in transgenic and non-transgenic corn. The change of pH,the speed of cellulose decomposing, the qualitative and quantitative analysis of decomposing outcome (GCMS) , the content of Bt toxin were surveyed entirely. DGGE (degeneration grad gel electrophoresis) method provide a test in molecule level microorganism genetic material in the process of fermentation. By comparing the difference between the transgenic corn and non-transgenic corn, the effect will be described. The theory will be established under the study of transgenic Bt corn .(1)The lactobacillus community SFC-2 was inoculated into the corn straw to investigate the fermentation effects pH value of transgenic and non-transgenic corn achieve the request. The smell of fragrance is good. The quality of material is loose and the luster is bright. In the initial period, pH value drops quickly and reach the minimum value at the 7th day, then increases slowly. There is no great significant difference between transgenic and non-transgenic corn. Soluble sugar content shows the same trend with pH value, which reaches the lowest value in the 13th day. There is also no great significant difference. Except the crude protein content increases a little, the content of crude fat and ash do not change during the fermentation time. Also the difference between these characteristics is not remarkable. The measurement of Bt toxin content showed that two transgenic corn descended significantly in the 7th. Bt toxin content reduced gradually during the whole fermentation time. GCMS showed that there is no great significance in these four corn, such as the content of ethanol, acetic acid, lactic acid and glycerin. (2) The cellulose degradation fermentation community MC1 was inoculated into the corn straw to investigate the fermentation effects. Among these transgenic and non-transgenic corn, there is no significance in pH value, the content of soluble sugar, the dry weight of straw, the content of cellulose and the content of NDF and ADF. GCMS showed that there is no great significance in these four corn, such as the content of methyl alcohol, ethanol, acetic acid, lactic acid and valeric acid. No Bt toxin was measured in the fermentation fluid of two transgenic corn, which may be decomposed by the MC1 fermentation. (3) DGGE (degeneration grad gel electrophoresis) showed that SFC-2 and MC1 community were not effected by the transgenic and non-transgenic corn.