Table 2. Fermentation products of rice straw and sugarcane bagasse after 30 days of fermentation

Items	pH	LA	AA	PA	BA	NH₃-N	Ethanol
Items	pH	g/kg DM
RS	4.67^a	14.3^g	10.80^g	ND	ND	3.7^a	12.7^ab
SB	4.03^b	27.6^f	11.27^f	ND	ND	3.6^a	11.2^ab
M	3.58^d	41.3^e	13.54^e	ND	ND	3.8^a	13.6^a
C	4.05^b	40.3^e	13.97^de	ND	ND	3.6^a	11.8^ab
TH14	4.03^bc	58.0^d	14.10^d	ND	ND	3.5^a	10.4^b
M:C	3.53^e	41.6^e	13.84^de	ND	ND	3.8^a	11.8^ab
TH14:M	3.52^e	73.1^b	17.28^b	ND	ND	3.2^b	10.4^b
TH14:C	3.99^c	68.9^c	15.72^c	ND	ND	3.0^b	10.2^b
TH14:M:C	3.50^e	78.7^a	24.14^a	ND	ND	2.3^c	10.3^b
SEM	0.010	0.030	0.090	-	-	0.010	0.050
Orthogonal contrast
RS vs SB	<.000	<.0001	0.033			0.590	0.202
TH14 (No vs Yes)	0.000	<.0001	<.0001	-	-	<.0001	0.009
C (No vs Yes)	0.052	<.0001	<.0001	-	-	0.001	0.513
M (No vs Yes)	<.000	<.0001	<.0001			0.013	0.278
Interaction effect
TH14 × C	0.410	0.023	<.000	-	-	0.0011	0.4992
TH14 × M	0.520	<.000	<.000	-	-	0.0029	0.1100
C × M	0.239	<.000	0.000	-	-	0.241	0.0994
TH14 × C × M	0.032	0.001	<.000	-	-	0.1575	0.0812

Means with a different superscript lowercase letter within column showed statistically (p <0.05) different from the treatments.
LA, lactic acid; AA, acetic acid; PA, propionic acid; BA, butyric acid; NH₃-N, ammonia nitrogen; DM, dry matter; RS, untreated rice straw; ND, not detected; SB, untreated sugarcane bagasse; M, fermented with molasses; C, fermented with cellulase; TH14, fermented with L. casei TH14; M:C, sugarcane bagase fermented with molasses and cellulase; TH14:M, fermented with L. casei TH14 and molasses; TH14:C, fermented with L. casei TH14 and cellulase enzyme; TH14:M:C, fermented with L. casei TH14; molasses, and cellulase.