ORGANIC ACIDS PRODUCTION OF RICE STRAW FERMENTED WITH SEVERAL TYPES OF MICROORGANISM AT DIFFERENT TEMPERATURES
ORGANIC ACIDS PRODUCTION OF RICE STRAW FERMENTED WITH SEVERAL TYPES OF MICROORGANISM AT DIFFERENT TEMPERATURES
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几种微生物不同温度发酵稻秆生产有机酸
DOI：
10.14710/jitaa.37.3.189-194
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发表时间：
2012
影响因子：
0.3
通讯作者：
Y. Kawamoto
中科院分区：
文献类型：
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作者：
Y. Yanti;S. Surahmanto;A. Purnomoadi;Y. Kawamoto
研究了几种微生物在不同温度下对稻草发酵产酸的影响。实验采用裂区-完全随机设计。主图是温度处理（25、35、45°C），子图是微生物（对照、对照+糖蜜酶、发酵乳杆菌、枯草芽孢杆菌、凝结芽孢杆菌、酿酒酵母、尼日尔）。乳酸产量以B最高。在35°C下的凝结物处理（53.79g/kg DM）。发酵乳杆菌在35°C下的乙酸产量最高（13.20 g/kg DM），而对照处理在35°C下的丙酸产量最高（0.37 g/kg DM）。
The experiment was carried out to examine the organic acids production of rice straw fermentedwith some types of microorganisms at different temperatures. The experiment was designed as SplitPlot-Completely Randomized Design. The main plot was temperatures treatments (25, 35, 45°C) and thesub plot were microorganisms (Control, Control+Mollases, Lactobacillus fermentum, Bacillus subtilis,Bacillus coagulant, Saccharomyces cerevisiae, Aspergillus niger). The highest lactic acid productionswas in B. coagulans treatment at 35°C (53.79 g/kg DM). The highest acetic acid productions was in L.fermentum at 35°C (13.20 g/kg DM), while the highest propionic acid productions were in Controltreatment at 35°C (0.37 g/kg DM).
伯杰系统细菌学手册第 3 卷
DOI：
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发表时间：
2007
期刊：
影响因子：
--
作者：
Youichi Niimrua;Ken-ichiro Suzuki
通讯作者：
Ken-ichiro Suzuki