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Appl Environ Microbiol. 1978 July; 36(1): 43-46
Copyright © 1978 American Society for Microbiology. All Rights Reserved.

Sugar Level, Fermentability, and Acceptability of Straw Treated with Different Acids

¹ Department of Microbiology, Oregon State University, Corvallis, Oregon 97331
² U.S. Department of Agriculture, Science and Education Administration—Federal Research, Oregon State University, Corvallis, Oregon 97331

ABSTRACT

The sugar level, fermentability, and acceptability by voles of ryegrass straw treated with different acids were compared. Sugar release was highest with HCl, but acceptability was best with H₃PO₄ treatment. Candida utilis grew about equally well on all of the treated samples, except the one treated with 0.5 N HCl. That sample supported no growth, possibly because the level of chloride or degradation products of monomeric sugars was too high. Fermentability and palatability of straw were highest when treated with a combination of 0.23 N HCl and 0.15 N H₃PO₄. Fermentation with Aureobasidium pullulans further increased the palatability of the acid-treated straw.

Contribution of the Department of Microbiology in cooperation with the Science and Education Administration—Federal Research, U.S. Department of Agriculture. Technical paper no. 4712, Oregon Agricultural Experiment Station.