2.2. Ball milling treatment of rice straw
The rice straw used in this study contains 29.9% (w/w) glucose, 15.6% (w/w)
xylose, 3.2% (w/w) arabinose, 3.5% (w/w) mannose, 2.3% (w/w) galactose, 19.7%
(w/w) lignin and 17.8% (w/w) ash. Cut milled rice straw less than 5mm in length
was subjected to a planetary ball mill Gokin planet M2-3F (Nagao System, Kanagawa,
Japan). Cut milled rice straw (5 g) was added to an 80-ml zirconia milling cup
with zirconia balls (the mixture of balls had diameters of 2, 5 and 10mm) and milled
at 700 rpm. The ball milling was carried out for a total of 240 min (20-min cycles of
10-min milling followed by 10-min pause) at room temperature. The ball-milled
rice straw was used for subsequent experiments as a substrate for fermentation.
2.2. Ball milling treatment of rice straw
The rice straw used in this study contains 29.9% (w/w) glucose, 15.6% (w/w)
xylose, 3.2% (w/w) arabinose, 3.5% (w/w) mannose, 2.3% (w/w) galactose, 19.7%
(w/w) lignin and 17.8% (w/w) ash. Cut milled rice straw less than 5mm in length
was subjected to a planetary ball mill Gokin planet M2-3F (Nagao System, Kanagawa,
Japan). Cut milled rice straw (5 g) was added to an 80-ml zirconia milling cup
with zirconia balls (the mixture of balls had diameters of 2, 5 and 10mm) and milled
at 700 rpm. The ball milling was carried out for a total of 240 min (20-min cycles of
10-min milling followed by 10-min pause) at room temperature. The ball-milled
rice straw was used for subsequent experiments as a substrate for fermentation.
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