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Solid-state fermentation of aspen (Populus tremuloides ) wood withMerulius tremellosus for 8 weeks removed 52% of the lignin but only 12% of the total wood weight, and increased the cellulase digestibility to 53% from 18%. Water-soluble and enzyme-solubilized lignin degradation products accumulated. Delignification was fastest at temperatures between 25 and 32.5°C and at a water-to-wood ratio of 2. Initial pH values between 4 and 6 were optimal;M. tremellosus acidified the wood to below pH 3.5 as it grew. The fungus tolerated CO2 concentrations of at least 14% and O2 concentrations down to 7% in the bulk gas phase. Both simple and complex nitrogen supplements inhibited delignification. Supplementary KH2 PO4 , MgSO4 , CaCl2 , thiamine, and trace elements had little effect on the fermentation. Four isolates ofM. tremellosus had very similar abilities to delignify aspen wood. Biological delignification withM. tremellosus may be a useful pretreatment for enzymatic saccharification or ruminant feeding.

Biological Delignification of Aspen Wood by Solid-State Fermentation with the White-Rot Fungus Merulius tremellosus