Optimised fermentation of bamboo waste using three types lactic acid bacteria and forming mechanism of binderless particleboard

In this study, to improve the performance of bamboo binderless particleboard, the fermentation process of bamboo waste using three kinds of lactic acid bacteria was optimised. The effects of the ratio of mixed lactic acid bacteria and fermentation time on the performance of bamboo particles were investigated. The basic physical and mechanical properties of bamboo binderless particleboards was tested. The forming mechanism of the bamboo binderless particleboard was investigated. The results indicate that lactic acid bacterial fermentation caused in the degradation of bamboo components and the increase of lignin content. With the extension of fermentation time, pH of bamboo particles first decreased and then increased, and reached the lowest on the eight day of fermentation; the aerobic stability was greatly improved. Fermentation can also improve the strength and waterproofing performance of bamboo binderless particleboard. Lactobacillus buchneri has relatively good fermentation efficiency. Mixed lactic acid bacterial fermentation has a higher decomposition rate than single lactic acid bacterial fermentation. Improved physical and mechanical properties of bamboo binderless particleboard was obtained when the mixing ratio of Lactobacillus paracasei, Lactobacillus buchneri, and Lactobacillus plantarum was 1:2:1 and fermentation was carried out for eight days. Fermentation with lactic acid bacterial caused the degradation of bamboo components and the production of short-chain sugars, and promoted the formation of hydrogen bond and furfural during hot pressing, which contributed to the bonding of bamboo binderless particleboard.