Open AccessDynamics of the Bacterial Community in Fermentation Process of Rice Straw as Animal Feed
Author(s) -
Sulistyo,
Artini Pangastuti,
Ratna Setyaningsih,
Susi Dwi Widyawati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012026
Subject(s) - fermentation , straw , zoology , food science , forage , rice straw , neutral detergent fiber , agronomy , diversity index , chemistry , biology , microbiology and biotechnology , ecology , species richness
Rice straw is a potential fiber forage as feed for ruminant. The aim of this research was to observe the potential of Stimulator Plus on improving the nutritional quality of fermented rice straw. The material that has been used in this study were rice straw, stimulator plus, starbio, urea, and molasses. Completely Random Design has been applied in this experiment, with four treatments fermentation period (0,7,14, and 21 days) with three replications, Proximate Test and Van Soest to determine the nutrient content of fermented products. The Next-Generation Sequencing (NGS) method for metagenomic analysis of a microorganism. The observed variables were physical quality and chemical quality. Fermentation period at seven days increased the crude protein content and decreased the Neutral Detergent Fiber and acid detergent fiber of fermented rice straw (P<0.01). The bacterial diversity in fermented rice straw was measured using some indices: Chao1 index varied from 1717 to 2599; Shannon index varied from 20.66 to 23.72; Simpson index varied from 4.086 to 4.813; Abundance-based Coverage Estimator (ACE) index varied from 31.916 to 34.838; Se.ACE index varied from 1987.61 to 2905.7. The Bacillaceae and Streptococcaceae were always found throughout the fermentation. Bacterial community dynamics were found different in each treatment.