Combination of the Multiple-strains and the Fermentation Conditions of Solid-state Fermentation of Corn Straw

In order to improve the efficiency of multiple use of corn straw,and reduce its pollution to environment and protect eco-environ-ment,the effect of the combination of the multiple-strains,the fermentation temperature and the fermentation time of solid-state fermentation of ammoniated corn straw to produce feeding-protein on the pure protein content of the fermented product were studied by using orthogonal design of three factors and three levels.The experiments were performed according to orthogonal design L2(7313),in which the different strain combinations(A)were Penicillium sp.+ Torula allii,Penicillium sp.+ T.allii + Chaetomium atrosporum and Penicillium sp.+ T.allii + C.atrosporum + Geotrichum candidum,respectively;the different temperature(B)were at 25 ℃,30 ℃ and 35 ℃,separately;and the different time(C)were for 3 d,5 d and 7 d.The dataset were analyzed using analysis of variance,and Duncan′s multiple range test.The results indi-cated that the effect of fermentation temperature on the pure protein content of the fermented product was significan(tP0.05),and the effect of the fermentation time and the interaction between fermentation temperature and fermentation time on that was very significant(P0.01).The optimal combination of multiple-strains were Penicillium sp.and T.allii,and the temperature of best fermentation conditions were at 25 ℃,the fermentation time for 5 d.Under the optimal combination of multiple-strains and the best fermentation conditions,the pure protein content of the corn straw increased from 2.05% to 29.66% after ammonification and solid-state fermentation,which was more than about 13 times that of non-fermented control.While the crude protein content of the corn straw increased from 2.8% to 35.41%,which was more than about 11 times that of non-fermented control.