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Appl Environ Microbiol. 1975 April; 29(4): 510-514
Copyright © 1975 American Society for Microbiology. All Rights Reserved.

Microbial Fermentation of Rice Straw: Nutritive Composition and In Vitro Digestibility of the Fermentation Products

Western Regional Research Laboratory, Agricultural Research Service, U.S.Department of Agriculture, Berkeley, California 94710

ABSTRACT

Rice straw was fermented with Cellulomonas sp. and Alcaligenes faecalis. Microbial cells and undigested residue, as well as chemically treated (NaOH or NH₄OH) and untreated straws, were analyzed for nutrient composition and in vitro digestibility. In a typical fermentation, 75% of the rice straw substrate was digested, and 18.6% of the total substrate weight that disappeared was recovered as microbial protein. The microbial cell fraction was 37% protein and 5% crude fiber; the residue was 12% protein and 45% crude fiber. The microbial protein amino acid profile was similar to alfalfa, except for less cysteine. The microbial cells had more thiamine and less niacin than Torula yeast. In vitro digestibility of the microbial protein was 41.2 to 55%; that of cellulose was 52%.

¹ Present address: USDA, ARS, Western Region, Department of Microbiology, Oregon State University, Corvallis, Ore. 97331.