Fig. 1

The time course of pH changes and enzyme activities under the submerged fermentation in different treatments. The submerged fermentations of rice straw by NJAU4742 strain were designed to be performed at different initial pH values (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, and 9.0). At 7 days, the environmental pH (a), extracellular xylanase activities (b) and extracellular exoglucanase activities (c) were detected. The bars indicate the standard error of four replicates