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首页> 外文期刊>Applied Microbiology >Microbial Fermentation of Rice Straw: Nutritive Composition and In Vitro Digestibility of the Fermentation Products
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Microbial Fermentation of Rice Straw: Nutritive Composition and In Vitro Digestibility of the Fermentation Products

机译：稻草的微生物发酵：发酵产物的营养成分和体外消化率

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Rice straw was fermented with Cellulomonas sp. and Alcaligenes faecalis. Microbial cells and undigested residue, as well as chemically treated (NaOH or NH4OH) and untreated straws, were analyzed for nutrient composition and in vitro digestibility. In a typical fermentation, 75% of the rice straw substrate was digested, and 18.6% of the total substrate weight that disappeared was recovered as microbial protein. The microbial cell fraction was 37% protein and 5% crude fiber; the residue was 12% protein and 45% crude fiber. The microbial protein amino acid profile was similar to alfalfa, except for less cysteine. The microbial cells had more thiamine and less niacin than Torula yeast. In vitro digestibility of the microbial protein was 41.2 to 55%; that of cellulose was 52%.
机译：稻草用Cellulomonas sp。发酵。和粪产碱杆菌。分析了微生物细胞和未消化的残留物，以及经过化学处理（NaOH或NH4OH）和未经处理的秸秆的营养成分和体外消化率。在典型的发酵中，稻草底物的75％被消化，消失的底物总重量的18.6％被回收为微生物蛋白。微生物细胞部分为蛋白质的37％和粗纤维为5％。残留物是12％的蛋白质和45％的粗纤维。微生物蛋白氨基酸谱与苜蓿相似，除了半胱氨酸较少。与托鲁拉酵母相比，微生物细胞具有更多的硫胺素和更少的烟酸。微生物蛋白的体外消化率为41.2至55％。纤维素的含量为52％。

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