| To improve the digestibility during feed conversation of straw, this study invested a technology about degrading firstly partial hemicellulose to soften wheat straw during fermentation in vitro. Fermentation was conducted at high temperature with a starter culture of a microbial community with the high capability of degrading hemicellulose. The rule of incompact configuration of lignocellulose was detected through tracing the dynamic changes of lignocellulose components, fermentations parameters and microbial dynamics using PCR-based Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The result showed that after 9 d of fermentation, the degradation of hemicellulose was significant, and the degradation ratio of hemicellulose and cellulose were 11.2% and 9.3%, respectively. The profiles of PCR-DGGE showed that the bacteria were predominant during the fermentation. The species of fungi were less. Among the bacterial species detected, those of the community were overwhelming. This showed that inoculating the microbial community into the fermentation system could significantly accelerate the fermentation process. After 9 d of fermentation, the hemicellulose was well degraded and the structure of the straw was effectively loosed. |
