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| Degradation Characteristics of Corn (Zea mays) Straw by Bacillus amyloliquefaciens |
| YANG Juan, WANG Yan, CAI Yun-Hua, LI Hong-Ya*, LI Shu-Na, WANG Shu-Xiang, WANG Quan |
| College of Life Science, Hebei Agricultural University, Heibei Baoding, 071000, China |
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Abstract Degradation of corn (Zea mays) stover by microbial fermentation technology is of great significance for realizing the resource utilization of cellulosic biomass. In this study, based on the isolation of a cellulose-degrading strain of Bacillus amyloliquefaciens MN-13 in the early stage of our research group, the cellulase activity of the strain and the degradation characteristics of corn stalk cellulose were further investigated, and while the degradation products of cellulose in stalk were analyzed by gas chromatography-mass spectrometer (GC/MS). The aim of this study is to provide basic data for the process regulation of corn stover fermentation by B. amyloliquefaciens MN-13. The results showed that B. amyloliquefaciens MN-13 could produce cellulases, in which the enzyme activity of filter paper cellulase (total cellulase) reached a maximum of 8.35 U/mL at 60 h in the cellulose-MSM (mineral salt medium) fermentation culture. In the fermentation process of corn stalk cultivated with strain MN-13, the hemicellulase activity reached a maximum of 60.46 U/g at 10th day, and the cellulase activity reached a maximum of 45.40 U/g at 14th day of fermentation. The content of soluble sugar reached the highest level and tended to be stable after fermentation for 19 d. After 24 d of fermentation, the damaged structure of corn stalk was obviously observed, and the degradation rate of cellulose and hemicellulose reaches to 27.12% and 40.6%, respectively. The degradation products mainly contained monosaccharides, alcohols and short-chain fatty acids. The results of this study provide an experimental basis for the study of the process of fermenting corn stalks by Bacillus amyloliquefaciens.
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Received: 14 September 2018
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Corresponding Authors:
* lihy77@sina.com
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