Effect of microbial fermentation on yield and structural characteristics of polysaccharide from corn stalk

In order to make the further exploration in resource utilization of corn stalk,the corn stalk was used as the sole carbon source for fermentation,and the content of polysaccharides in the fermentation process was measured. The polysaccharide products FFSP(test group)and FFSP0(control group)were obtained by alcoholic precipitation after the disposal via the Sevage method,while the basic structure and surface morphology of the two polysaccharide products were analyzed by gas chromatography(GC),Fourier transform infrared spectroscopy(FT-IR)and scanning electron microscopy(SEM). The results showed that the content of polysaccharide had increased by 677.54 mg/L than FFSP0 after fermentation. In addition,GC revealed that FFSP and FFSP0 were mainly composed of rhamnose,arabinose,xylose,glucose,mannose and galactose,respectively,but its molar ratios changed from1:4.6:6.5:1.4:2.9:2.5 to 1:13.4:16.8:3:2.7:8.4.The presence of microorganisms increased the polysaccharide content and changed the polysaccharide composition of the polysaccharide. SEM showed that FFSP0 was a coarse sphere with a small particle size,while FFSP was a relatively smooth sphere with a larger particle size. There were significant differences in the polysaccharides that obtained in both ways. The results showed that the addition of microorganisms had a certain effect on the yield and basic structure of straw polysaccharides,which provided a new way and direction for the comprehensive utilization of straw,and provided the experimental basis for further research.