> Detailanzeige

Ma, Hongzhi [Verfasser:in]; yu, Ziqiang [Verfasser:in]; Wu, Wenyu [Verfasser:in]; Fu, Penglu [Verfasser:in]; Xia, Changlei [Verfasser:in]; Lam, Su Shiung [Verfasser:in]; Emilia, Den Boer [Verfasser:in]; Wang, Qunhui [Verfasser:in]; Gao, Ming [Verfasser:in]

Effects of Ethanol Addition on Caproic Production and Rumen Microorganism Community Structure from Straw Fermentation

Literatur-
verwaltung

Zur
Merkliste

Lösche von
Merkliste

Per Whatsapp teilen

Schließen

Merkliste



Sie können Bookmarks mittels Listen verwalten, loggen Sie sich dafür bitte in Ihr SLUB Benutzerkonto ein.
  • Medientyp: E-Book
  • Titel: Effects of Ethanol Addition on Caproic Production and Rumen Microorganism Community Structure from Straw Fermentation
  • Beteiligte: Ma, Hongzhi [Verfasser:in]; yu, Ziqiang [Verfasser:in]; Wu, Wenyu [Verfasser:in]; Fu, Penglu [Verfasser:in]; Xia, Changlei [Verfasser:in]; Lam, Su Shiung [Verfasser:in]; Emilia, Den Boer [Verfasser:in]; Wang, Qunhui [Verfasser:in]; Gao, Ming [Verfasser:in]
  • Erschienen: [S.l.]: SSRN, [2022]
  • Umfang: 1 Online-Ressource (29 p)
  • Sprache: Englisch
  • DOI: 10.2139/ssrn.4028807
  • Identifikator:
  • Entstehung:
  • Anmerkungen:
  • Beschreibung: In order to enhance caproic concentration from wheat straw fermentation and elucidate the microbial community inside the system. This study investigated ethanol addition with different mode for wheat straw co-cultured with rumen fluid. The results showed that segmentation additon of ehanol resulted in a higher caproic acid of 1473 mg/L. The structural characteristics of the microorganism community were further analyzed to reveal the functional of microorganisms in the acid production of straw fermentation. Among them, Prevotella has a strong hemicellulose degradation capacity; Corynebacterium , Ureibacillus , and Clostridium_sensu_stricto_12 , were correlated with the increasing trend of caproic acid. Control the proper ethanol concentration and optimum fermentation conditions would avoid the biotoxicity for the microorganisms and enhance the product yield
  • Zugangsstatus: Freier Zugang