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

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