Effects of Water-Soluble Carbohydrate Content on Silage Fermentation of Wheat Straw(ENVIRONMENTAL BIOTECHNOLOGY)

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概要

• 論文の詳細を見る

• To determine a suitable initial water-soluble carbohydrate (WSC) content to make wheat straw natural fermentation successful and to study fermentation characteristics, glucose was used to adjust the initial WSC content to 1.4%, 4.0%, 5.0%, 6.0%, 7.0%, 8.0%, 9.0%, and 10.0% dry matter (DM) in the wheat straw. At 30 d of fermentation, there were three pHs: when the initial WSC content was 1.4%, the pH was 5.5; when the initial WSC contents were 4.0%, 5.0% and 6.0%, the pHs were near 5.1; and when the initial WSC contents were 7.0%, 8.0%, 9.0% and 10.0%, the pHs were near 4.0. The pattern of changes in WSC content during the fermentation was similar to that in pH. At 30 d of fermentation, there existed a dividing line in WSC remnants between the initial 6.0% WSC treatment and the initial 7.0% WSC treatment. When the initial WSC content was more than 7.0%, the remaining WSC content was more than 23.7g/kg DM. When the initial WSC content was less than 6.0%, the remaining WSC content was less than 13.6g/kg DM. Particularly for the 1.4% WSC treatment, the remaining WSC content was 2.1g/kg DM. The results of the microbiological enumeration showed that with the increase in initial WSC content, the numbers of lactic acid bacteria (LAB) and other bacteria generally decreased. Denaturing gradient gel electrophoresis (DGGE) results showed that when the initial WSC content was beyond 7.0%, the LAB of the fermentation system were detected.

• 社団法人日本生物工学会の論文
• 2006-03-25

著者

• 石井 正浩

  University Of Tokyo

• 石井 正治

  東京大学大学院農学生命科学研究科応用工学専攻

• Igarashi Y

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

• Igarashi Yasuo

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences University Of Tokyo

• Igarashi Yasuo

  University Of Tokyo

• Ishii M

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences University Of Tokyo

• Ishii Masaharu

  Dep. Of Biotechnology Graduate School Of Agricultural And Life Sciences Univ. Of Tokyo

• Igarashi Y

  Dep. Of Biotechnology Graduate School Of Agricultural And Life Sci. The Univ. Of Tokyo Yayoi 1-1-1 B

• Igarashi Yasuo

  Graduate School Of Biotechnology The Univ. Of Tokyo

• Cui Zong

  College of Agronomy and Biotechnology, China Agricultural University

• ISHII Masaharu

  Graduate School of Agricultural and Life Sciences, the Univesity of Tokyo

• YANG Hong

  College of Agronomy and BiCollege of Agronomy and College of Agronomy and Biotechnology, China Agric

• Wang Xiao

  College of Agronomy and Biotechnology, China Agriculture University

• Liu Jian

  College of Agronomy and Biotechnology, China Agriculture University

• Gao Li

  College of Agronomy and Biotechnology, China Agriculture University

• Yang Hong

  College Of Agronomy And Biotechnology China Agriculture University

• Igarashi Yasuo

  Department Of Biotechnology The University Of Tokyo

• Gao Li

  College Of Agronomy And Biotechnology China Agriculture University

• Igarashi Y

  Univ. Tokyo Tokyo Jpn

• Igarashi Yasuo

  Department Of Biotechnology Graduate School Of Agricultural And Life Sciences The University Of Toky

• Cui Zong

  College Of Agronomy And Biotechnology China Agricultural University

• Ishii Masaharu

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

• Cui Zongjun

  College Of Agronomy And Biotechnology China Agricultural University

• Wang Xiao

  College Of Agronomy And Biotechnology China Agriculture University

• Liu Jian

  College Of Agronomy And Biotechnology China Agriculture University

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