Screening of maize stover degradation complex strains and fermentation to produce short-chain fatty acids

doi:10.14088/j.cnki.issn0439-8114.2024.02.010

Abstract

Abstract: The compound strains obtained by screening were used to ferment corn straw, the effects of the compound strains on degrading straw to produce short-chain fatty acids were studied, and the structural composition of the microbial consortium was analyzed. The results showed that the degradation rate of the compound strain was the fastest in the first 4 days. The degradation rates of straw, cellulose and lignin reached 30.35%, 27.07% and 14.71%, respectively. At 12 days, the degradation rates reached 40.02%, 32.25% and 20.93%, respectively. The metabolites of the compound strain were isobutyric acid and acetic acid, which accounted for 36.46% and 33.15% of the total short chain fatty acids, respectively. According to high-throughput sequencing, the dominant bacteria genera in the compound strains were mainly composed of Clostridium sensu stricto, Cellulosilyticum, Clostridium XIVa, Enterobacteriaceae and Peptostreptococcaceae.

Key words: corn straw, compound bacteria, screening, degradation, short chain fatty acids

CLC Number:

Q939.9

WANG Wen-jun, LIU Guo-qing, WANG Zhi-hua. Screening of maize stover degradation complex strains and fermentation to produce short-chain fatty acids[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(2): 55-58.

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