Bioconversion of corn straw by coupling ensiling and solid-state fermentation

Yang, Xu-Zhao; Chen, Hongzhang; Gao, Hongliang; Li, Zuohu

doi:10.1016/s0960-8524(01)00024-4

Cited by 82 publications

(40 citation statements)

References 16 publications

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“…But the effect was only at control treatment. The research conducted by Yang et al (2001) corn straw fermented by solid state fermentation (SSF) improved the level of protein from 6.7% to 14.7% and decreased the cellulose by 38.0% and hemicellulose by 21.2%. In addition, urea contributed not only as crude protein improvement but also functioned as protein source for microorganisms to produce true protein.…”

Section: Crude Fiber and Crude Proteinmentioning

confidence: 99%

Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

Samadi¹,

Wajizah²,

Usman³

et al. 2016

JAP

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Abstract. Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals. However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments. The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.Key Words: ammoniation, fermentation, sugarcane bagasse, quality feed, in vitro Abstrak. Ampas tebu adalah salah satu hasil produksi limbah industri pertanian dengan kandungan nutrisi dan daya cerna yang rendah. Tujuan dari penelitian ini adalah untuk mengevaluasi kualitas dan daya cerna secara in vitro ampas tebu dengan menerapkan teknologi pakan: amoniasi yang dilanjutkan dengan proses fermentasi. Dua percobaan dilakukan dalam penelitian ini. Percobaan pertama adalah menentukan kualitas dari ampas tebu yang telah diamoniasi dan difermentasi dengan lama pemeraman yang berbeda (0,7,14,21 dan 28 hari). Sementara penelitian kedua adalah penentuan daya cerna in vitro dari amapas tebu yang telah diamoniasi dan difermentasi selama 21 hari secara an-aerob dengan level karbohidrat terlarut (tepung sagu) yang berbeda (0%, 5%, 10% dan 15% dari total sampel). Parameter yang diukur dalam penelitian ini adalah kandungan bahan kering, protein kasar, serat kasar, pH, kecernaan bahan kering dan organik secara in vitro. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil dari penelitian pertama menunjukan bahwa lama inkubasi tidak berpengaruh (P>0,05) terh...

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Section: Crude Fiber and Crude Proteinmentioning

confidence: 99%

Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

Samadi¹,

Wajizah²,

Usman³

et al. 2016

JAP

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“…Pectin methylesterase and polygalacturonate lyase activities have been detected in the spontaneous fermentation of cassava roots, but the study neither confirmed nor discounted the involvement of the LAB present in the fermentation (28). At the very least, L. plantarum is able to liberate reducing sugars from polymeric carbohydrates during corn straw ensiling (299).…”

Section: Polysaccharide-degrading Enzymesmentioning

confidence: 99%

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Matthews

Grimaldi

Walker

et al. 2004

Appl Environ Microbiol

158

101

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“…To enhance the enzymatic hydrolysis efficiency, certain pretreatment is needed to produce irregular pores that improve its enzyme accessibility (Yang et al 2001;Pedersen et al 2010). Of course, there are pores in the original lignocelluloses (Maloney and Paulapuro 1999;Topgaard and Soderman 2002); thus biomass subjected to candidate pretreatments can be characterized by the methods used to characterize porous materials.…”

Section: Introductionmentioning

confidence: 99%

Effect of Acetic Acid Pretreatment on Wood Pore Structure and Fractal Dimension

Chi

Hui

Liu³

et al. 2017

BioResources

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The acetic acid pretreatment of wood chips has become one of the most promising technologies for biorefinery. This study aimed to provide a quantitative evaluation of the porosity variation during pretreatment based on the fractal dimension methodology. The acacia wood sample was pretreated by acetic acid under different temperatures (140 °C to 170 °C), followed by a three-stage disc-refining at high consistency, and was subsequently characterized by the low-temperature nitrogen adsorption method. The detailed data related to the fractal dimension were obtained by two well-established methods, namely, the Yu Boming (YBM) fractal and Frenkel Halsey Hill (FHH) fractal method. Both the acetic acid pretreatment and disc refining resulted in a higher fractal dimension, which indicated increased irregularity of the pore structure. The mechanism behind the temperature's effect, where the higher temperature led to a lower fractal dimension, was also explored. Compared to the FHH dimension, the fitting range of the YBM dimension was wider and it had a lower correlation coefficient.

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Bioconversion of corn straw by coupling ensiling and solid-state fermentation

Cited by 82 publications

References 16 publications

Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study)

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Effect of Acetic Acid Pretreatment on Wood Pore Structure and Fractal Dimension

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