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中文会议>第五届全国博士生会议暨环境科学与工程新理论、新技术学术研讨会
>Study on volatile fatty acids production from rice stalk during the dry fermentation process and development of microbial populations
Study on volatile fatty acids production from rice stalk during the dry fermentation process and development of microbial populations
In this study, rice straw was used to produce volatile fatty acids (VFAs) during dry a fermentation process.The main volatile fatty acids (VFAs) were acetic acid, propionic acid, butyric acid and valeric acid. Acetic acid and butyricacid were the predominant VFAs during the process. Propionic acid remained at a low concentration during the 120 days ofoperation, with a maximum concentration of 1557.4 mg/l. Furthermore, 454-pyrosequencing technology was used tomeasure bacterial diversity on the 25th day of operation, which was a period of rapid VFA accumulating. A total of 2110sequences were obtained, and were found to be affiliated with 8 phylogenetic groups, including Actinobacteria,Acidobacteria, Bacteroidetes, Firmicutes, Proteobacteria, Chloroflexi, Spirochaetes and Synergistetes. Notably, Firmicutes(92.5%) was the dominant microbial population, Clostridia (86.4%) and Sporacetigenium (71.5%) were the predominantclass and genus in the microbial community, respectively.
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