Study On Fermentation White Lees To Degradate Lignin By White-Rot Fungi

In this article, three trials were conducted to study on the fermentation white lees to degradate lignin and the influence of the Nutrient composition together with the effect of utilization by white-rot fungi.Exp 1: Research the ferment condition of white-rot fungi.This experiment was based on the ferment condition of Phanerochaete chrysosporium, such as moisture content, temperature, time, immobilized spore dose and study on the degradability of lignin by ferment white lees. It was designed with L₉(₃4) of the orthogonal table to assigned into 9 treatments, with each treatment had four repeats. The results showed that: the best ferment condition of Phanerochaete chrysosporium was that the ferment time, moisture content, temperature, immobilized spore dose were 10 days, 65%, 38℃and 10% respectively. The highest value of degradability of white-rot fungi to lignin was 5.92%. The higher degradability of lignin had the longer time of the fermentation. The effect of different condition to the degradability of lignin were that time> moisture content> temperature> immobilized spore dose.Exp 2: Sieve the medium of the highest enzyme activity and check the optimize conditionThis experiment was divided into two parts.The first part: This part used the glucose, microcrystalline cellulose as the carbon source and used the ammonium tartrate, ammonium nitrate, peptone, wheat bran as the nitrogen source. It was studied on the effect of medium to enzyme activity. The experiment designed with 2×4 and each treatment had four repeats. The results showed that: Based on the carbon source of microcrystalline cellulose and the nitrogen source of ammonium nitrate the highest enzyme activity was Lip activity of 72.26U/L and the next was Mnp activity of 144.33U/L. But based on the carbon source of microcrystalline cellulose and the nitrogen source of peptone the highest enzyme activity was Mnp activity of 147.03U/L and the next was Lip activity of 65.15U/L. Finally the culture solution was determined as the mixed liquor of microcrystalline cellulose and ammonium nitrate to ferment white lees. The former was the carbon source and the letter was the nitrogen source.The second part: Served the mixed liquid with the medium hyphostroma of the highest enzyme activity as the immobilized spore liquor. In the condition of moisture content, temperature, immobilized spore dose were 65%, 38℃and 10% respectively. The experiment was studied on the lignin degradability at the time of 10days, 15days and 20days respectively. Each treatment has four repeats. The results showed that: The highest lignin degradability was 22.71% when fermented 20 days, it was significantly (P<0.05) higher than 10 days and 15 days. Exp3: Study on the effect of lignin degradability to digestion of white lees in vivo andin vitroThis experiment was divided into two parts.The first part: The experimental animals were selected the Nan Jiang Goat to fit gastric fistula of rumen. It was compared with the fermented white lees for 20 days and the white lees which did not fermented by the methods of nylon bag. And also compared with the effect of white lees degradability of DM,CP,NDF,ADF,ADL about 2h,4h,6h,8h,12h,24h,48h in rumen. There were 14 treatments and each treatment had four repeats. The results showed that: The degradability of DM,CP,NDF,ADF were increased by time extend in the fermented white lees and the white lees which did not fermented, the degradability of the fermented white lees in 48h were 43.21%,70.48%,43.33%,37.86%,5.42% respectively. The corresponding material degradability of the fermented white lees was higher than the white lees which did not fermented at the different times. And the higher degradability were 9.50%,7.24%,6.96%,2.15%,155.66% at 48h. These results suggested that, the degradability of nutritive material were raised by ferment white lees.The second part: The experiment used the method of artificial rumen aerogenesis to study on the aerogenesis content of the fermented white lees and the white lees which did not fermented in 20 days at 2h, 4h, 6h, 8h, 12h, 24h, 48h and the information of fermentation parameter about pH, NH3-N, MCP and VFA after fermentation. The experiment had two treatments and each treatment had six repeats. The fermentation tube has no white lees was the blank treatment. These results showed that, the aerogenesis content of the fermented white lees and the white lees which did not fermented were raised by the time extend. The corresponding aerogenesis content of the fermented white lees were significantly higher than the white lees which did not fermented (p<0.05) .The highest aerogenesis content of the fermented white lees was 21.45ml. It was increased by 28.83% than the white lees which did not fermented. The pH was 6.72 in the fermented white lees in the end of fermentation, it was significantly lower than the blank group and the white lees which did not fermented (p<0.05) .The NH3-N, MCP, VFA were 35.23 mg/100ml, 57.40 mg/100ml, 56.33mmol/L respectively. It was all significantly higher than the blank group and the white lees which did not fermented group (p<0.05) . The proportion of acetic acid was increased, but the proportion of propanoic acid and butanoic acid were lower than the blank group and the white lees which did not fermented group. These results suggested that, it can raise the digestibility and availability in rumen.In conclusion, Phanerochaete chrysosporium can ferment white lees to degradate lignin, and raise the digestibility and availability in rumen.