Improving processability of rice straw by fermentation using Streptomyces rochei

doi:10.3969/j.issn.1000-2006.2017.02.018

JIN Xiaochen, WU Guofeng, SUN Enhui, TANG Wanying, HUANG Hongying, CHEN Le

Journal of Nanjing Forestry University (Natural Sciences Edition） ›› 2017, Vol. 41 ›› Issue (02) : 122-128.

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Journal of Nanjing Forestry University (Natural Sciences Edition） ›› 2017, Vol. 41 ›› Issue (02) : 122-128. DOI: 10.3969/j.issn.1000-2006.2017.02.018

Improving processability of rice straw by fermentation using Streptomyces rochei

JIN Xiaochen^1,2, WU Guofeng², SUN Enhui², TANG Wanying¹, HUANG Hongying^2*, CHEN Le²

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Abstract

【Objective】 An orthogonal experiment was conducted to explore the impact of Streptomyces rochei on the processing performance of rice straw. 【Method】 The effects of three factors(fermentation time, inoculum amount and the ratio of carbon to nitrogen)on the degradation and processing performance of rice straw were analyzed under fermentation conditions of 30 °C and 65% moisture content. The degradation rates of cellulose, hemicellulose, lignin, maximum compressive stress and viscosity were investigated, and the relationship between the degradation conditions and the physical and chemical properties of rice straw were analyzed by SPSS 19.0 software. 【Result】 The influence of factors on mass loss rate, degradation rates of cellulose, hemicellulose, lignin, the maximum compressive stress and viscosity of rice straw was found in the order of fermentation time > carbon and nitrogen ratio > inoculation amount. The correlation analysis showed that fermentation time had a significantly positive correlation with the degradation rate of cellulose, hemicellulose and lignin, and the mass loss rate was negatively correlated with the maximum compressive stress and viscosity of rice straw. The optimal conditions for Streptomyces rochei fermentation of rice straw were: fermentation time was 20 days; carbon to nitrogen ratio was 25; inoculation amount was 0.8%. The physical and chemical properties of the rice straw under the optimal fermentation conditions were: maximum compressive stress 5.62 MPa, which was 10.74% lower than that of the untreated materials; viscosity 415.8 mPa SymbolWC@ s, which represented an increase of 29.7% from the untreated rice straw; and the balance of torque decreased 18.2%. Scanning electron microscopy showed that after fermentation, the surface of rice straw was more rough and uneven, and the internal structure of rice straw had changed. 【Conclusion】The physical and chemical structure of rice straw was improved by Streptomyces rochei fermentation, consequently, the processing performance of rice straw would be enhanced.

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JIN Xiaochen, WU Guofeng, SUN Enhui, TANG Wanying, HUANG Hongying, CHEN Le. Improving processability of rice straw by fermentation using Streptomyces rochei[J]. Journal of Nanjing Forestry University (Natural Sciences Edition）. 2017, 41(02): 122-128 https://doi.org/10.3969/j.issn.1000-2006.2017.02.018

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