The change in the compositions of rice husk before and after solid-state fermentation of Nongxiang Baijiu was investigated. Besides, the effects of solid-state fermentation on hydrothermal pretreatment and cellulase hydrolysis of rice husk were studied. The results suggested that, 1. There was significant change in cellulose content, lignin and ash content and cellulose crystallinity of rice husk;2.the extraction rate of hemicellulose and acid-insoluble lignin of rice husk by hydrothermal pretreatment increased dramatically and the polymerization degree of hemicellulose degradation products decreased significantly;3.enzymatic hydrolysis efficiency of hydrothermal pretreated rice husk increased by more than two times. The above findings proved that solid-state fermentation has both the powerful lignocellulose pretreatment capability and the production capacity of high value-added liquor products.%以浓香型白酒固态发酵工艺为研究对象,分析了稻壳经浓香型白酒固态发酵工艺处理前后的成分变化,并考察了浓香型白酒固态发酵工艺对稻壳高温水热预处理效果以及纤维素酶酶解效率的影响,结果显示经浓香型白酒固态发酵工艺处理后:(1)稻壳的纤维素含量和结晶度以及木质素和灰分含量发生显著改变;(2)稻壳半纤维素和酸不溶性木质素的高温水热抽提效率显著上升,并且半纤维素降解产物的聚合度明显降低;(3)再经高温水热预处理的稻壳纤维素酶酶解效率可提高2倍之多.结果表明,中国传统的白酒固态发酵过程是一个既可生产高附加值目的产物(白酒)又具有高效木质纤维素预处理能力的长期生物加工过程.
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