Metagenomic analysis of community, enzymes and metabolic pathways during corn straw fermentation with rumen microorganisms for volatile fatty acid production.

[Display omitted] • Rumen microorganisms rapidly and efficiently hydrolyzed and acidified corn straw. • Rumen bacterial and fungal community composition significantly changed in 72 h. • Low pH and VFA accumulation were the main factors affecting bacteria and fungi. • Bacterial networks were more complex than that of fungal networks. • CAZymes family and genes expression significantly decreased after 72 h fermentation. Anaerobic fermentation of corn straw with rumen microorganisms as inoculum to produce volatile fatty acids (VFAs) is important for biomass valorization. In this study, dynamic variation in bacterial and fungal community composition, carbohydrate-active enzymes (CAZymes) and key functional genes related with VFA production was explored via metagenomic sequencing. Rumen microorganisms efficiently hydrolyzed and acidified corn straw, and VFA concentration reached 8.99 g/L in 72 h. Bacterial and fungal community significantly changed, but the core genera kept stable. Low pH and VFA accumulation were the main factors affecting bacterial and fungal communities. The positive correlations between bacteria were more complex than those between fungi. Most CAZyme abundance significantly decreased after 72 h fermentation, and functional gene abundance participating in VFA generation also decreased. This study provided new insights into dynamic variation of bacteria and fungi during anaerobic ruminal fermentation in vitro, promoting the application of rumen microorganisms in practice. [ABSTRACT FROM AUTHOR]