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Heat and microbial treatments for nutritional upgrading of wheat straw
Author(s) -
Milstein O.,
Vered Y.,
Sharma A.,
Gressel J.,
Flowers H. M.
Publication year - 1986
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260280311
Subject(s) - straw , trametes versicolor , pleurotus ostreatus , food science , aspergillus versicolor , biodegradation , lignin , chemistry , pleurotus , biology , botany , agronomy , aspergillus , biochemistry , mushroom , laccase , enzyme , organic chemistry
The ligninolytic activities of four cellulolytic organisms were compared using straw. Only Aspergillus japonicus and Polyporous versicolor appreciably degraded lignin with A. japonicus yielding the most protein. In solid culture, most protein was produced by P. versicolor , closely followed by A. japonicus. Pretreatment of the straw by hot water facilitated biodegradation and protein production. The nutritional value of the residual straw was also increased by some fungal cultures. The greatest amount of degradable polysaccharide in the straw was made available by A. japonicus in liquid media and Pleurotus ostreatus in solid media.