Synergistic Fermentation Effect of Cellulose-Degrading Complex Microflora and Enzymes on Oat Grass Straw

Crop straw, a significant agricultural waste, is produced in large quantities but has limited digestibility due to its lignocellulosic structure, limiting its use as animal feed. Cellulase degrades cellulose by breaking glycosidic bonds, while microorganisms secrete hydrolase enzymes to enhance straw degradation. However, the synergistic effects of microorganisms and enzymes on straw degradation have received limited attention. In this study, we investigated the combined effects of microflora and enzymes on oat grass straw degradation through a 9-day constant-temperature fermentation experiment. Our results showed that the combined addition of microflora and enzymes improved straw degradation by disrupting its structural integrity, altering lignocellulose-related groups, and breaking chemical bonds. Microflora contributed to a significant reduction in Acid Detergent Lignin (ADL), hemicellulose, and Crude Ash (CA), while enzymes reduced Crude Fiber (CF), Neutral Detergent Fiber (NDF), and Acid Detergent Fiber (ADF). The synergistic combination of both microflora and enzymes resulted in substantial reductions in CF, NDF, ADF, ADL, hemicellulose, and CA, with degradation rates increasing by 16.13%, 27.83%, 18.86%, 1.82%, 8.96%, and 1.58%, respectively, compared to the control. In conclusion, the synergistic effects of microflora and enzymes significantly enhance straw cellulose degradation, providing valuable insights into improving straw utilization as animal feed and developing more effective straw fermentation agents.