【摘要】 研究分析了稻草含硅量、稻草细度、表面活性剂、氮源、pH值和氧分压等因素对木霉发酵稻草的影响,结果表明:稻草含硅量在12％范围内对发酵稻草无明显影响;添加0.2％—0.4％的市售洗衣粉可使发酵稻草含糖量增加11.6％,酶活性提高17.4％,稻草细度、氧分压、pH值对稻草发酵均有显著影响,其中以pH值的影响最大;培养条件亦可导致pH值的变化,pH值在液体发酵过程中呈下降趋势,在固体发酵过程中则呈上升趋势。更多还原

【Abstract】 The effects on paddy straw fermentation with Trichoderma sp. of five different factors, nitrogen,surfactant,pH and the fineness and silica level of ground paddy straw,were stud-Led. Sugar,protein nitrogen,cellulase,crude fibre,and pH were measured after fermentation. The results show;(T)the 3-12 percent content of silica in paddy straw did not affect the fer- mentation;2paddy straw containing water 80 ml/10g,mixed with 0. 2-0. 4 percent surfactant (common Gige) and fermented with Trichoderma sp. for 7 days at 28 C were degraded better,and the cellulase activity and concentration of sugar increased by 17-4% and 11. 6% respectively; the effects of oxygenic pressure,the granule size of ground paddy straw,nitrogen and pH on fermentation were very significant,among which pH was the most important. The pH value of the substrate was different in various conditions of fermentation,which increased during solid fermentation and decreased during liquid fermentation.更多还原