436

Xin-she Li et al. / Procedia Environmental Sciences 12 (2012) 432 438

Test 1 2 3 4 5 6 7 8 9 k1 k2 k3 Range

Inoculum (%) 9 1 112 133 91 112 133 91 112 133 0.644 1.756 1.536 1.113

pH 41 41 41 5 2 5 2 52 63 63 6 3 1.127 1.339 1.470 0.342

Culture timed 51 62 73 62 73 51 73 51 62 1.846 0.973 1.117 0.873

Content 0.467 1.822 1.093 0.268 1.063 2.686 1.195 2.385 0.829

of

reducing

sugarmg/ml

It can be seen from Table III that the best combination was A2B3C1. The order of range values is RA>RC>RB. Among all factors, Inoculum is the most influential factor in the experiment and followed by culture time, ph is the least influential factor. The reducing sugar content of the corn stalk fermented by Trichoderma koningii was 2.385mg/ml when the inoculum of Trichoderma koningii was11 % at pH6 for 5d. 3.3 Determination of the process conditions of the second-step fermentation The inoculum of Trichosporon cutaneum, the cuture temperature and the cuture time were set as three factors and three levels of each were taken. The optimal conditions were obtained by L9 33 orthogonal test through measuring the content of microbial oil in product. Orthogonal test design of corn stalk fermented by Trichosporon cutaneum is listed in Table and results of the orthogonal test and data analysis of corn stalk fermented by Trichosporon cutaneum are listed in Table .

Table Orthogonal test design of the Second-Step Fermentation Inoculum (A)/ % 9 11 13 Cuture temperature (B)/ 26 28 30 Culture time (C)/d 6 7 8

Test 1 2 3

Table Orthogonal test and data analysis of the Second-Step Fermentation Inoculum (%) 91 112 133 Cuture temperature () 251 282 313 Culture time d 61 72 83 Content of oil (g/100g) 0.439 1.276 0.278

Test 1 2 3