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Bioresour Technol. 2008 May;99(8):2742-8. Epub 2007 Aug 15.

Rice straw fermentation using lactic acid bacteria.

Author information

1
College of Agronomy and Biotechnology, China Agricultural University Beijing 100094, PR China.

Abstract

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.

PMID:
17702573
DOI:
10.1016/j.biortech.2007.07.001
[Indexed for MEDLINE]

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