Papers by Author: Rui Yu Zuo

Abstract: The effects of steam explosion (2.5 MPa, 200s) and Trichoderma koningii (T. koningii) fermentation on corn straw degradation were evaluated according to straw degradation and enzyme activity in the fermented products. The results showed that the steam explosion pre-treatment for corn straw could reduce the contents of cellose, hemicellulose and lignin by 8.47%, 50.45% and 36.65%, respectively (P<0.05). After the pretreated corn straw with steam explosion was fermented by T. koningii for 6 days, the contents of cellulose and hemicellulose in the fermented straw were decreased by 19.37% and 63.54%, compared with the original corn straw (P<0.05); decreased by 11.83% and 26.41%, compared with the exploded straw (P<0.05). The filter paper cellulase, CMCase and amylase protease protease protease;activities in the fermented products were 356.39,5 599.90 and 834.00 U/g, respectively. It is concluded that the corn straw pre-treated by steam explosion and followed by T. koningii fermentation for 6 days seems to be a new prospective method for corn straw degradation and application.

Abstract: The study on the combined probiotics to replace antibiotics becomes more and more important because the by-effects and appearance of “superbug” from abuse of antibiotics in human life and animal production. In order to get the effective combined probiotics for replacing antibiotics and inhibiting pathogenic Escherichia coli (E. coli) prolification, 3 strains of Bacillus subtilis (B. subtilis, named as B1, B2 and B3) were used to determine the pre-combination with experimental design (3 factors×4 levels), and then the pre-combination of B. subtilis was combined with Lactobacillus casei (L. casei) and Hansenula anomala (H. anomala) to achieve the most effective combined probiotics with the same design. The results indicated that the pre-combination ratio of B1, B2 and B3 was 0:1:1, and the most effective combination ratios of the pre-combination, L. casei and H. anomala were 0:1:1, 1:3:0, 2:2:3, 2:3:2, respectively (P<0.05). In addition, the incubating groups containing L. casei had better effect on inhibiting E. coli prolification than those without Lactobacillus, indicating that Lactobacillus had the best effect on inhibiting E. coli prolification, compared with other bacteria.