Screening and Application of Fermentation Strains for Decomposing Bagasse to Produce Fulvic Acid

To enhance the capacity of producing fulvic acid (FA) from bagasse fermentation, microorganism strains were isolated and cultured from biohumic substances by determining the capacity of degrading cellulose at high temperature. The strains with aggressive growing and degrading were inoculated further to bagasse for its decomposing. Finally the optimized strain in degradation was selected and identified by 16sDNA, then applied eventually for an industrial trial on bagasse fermentation. The results showed that the majority of strains in isolated humus samples were dominated absolutely by Bacillus. Among those, the highest content of fulvic acid was observed in strain-E identified as Bacillus subtilis with 16sDNA. The FA content produced by Bacillus subtilis in industrial trial of bagasse fermentation was 17.2% that was 20% increased on the FA content produced by CK of the trial (14.3%).