Improving the nutritional value and digestibility of wheat straw, rice straw, and corn cob through solid state fermentation using different Pleurotus species

作者：Abubakar Sufyan, Nazir Ahmad, Faisal Shahzad, Mohamed G. Embaby, Amer AbuGhazaleh, Nazir Ahmad Khan · 发表于：Journal of the Science of Food and Agriculture · 年份：2021 · DOI：10.1002/jsfa.11584 · 被引用次数：40 · 研究领域：Fungal Biology and Applications、Biofuel production and bioconversion、Enzyme-mediated dye degradation

BACKGROUND: The growing food-feed-fuel competition, declining availability of traditional feeds, higher prices, and the urgent need to provide long-term sustainability for animal production have all triggered global research into the optimum extraction of energy and nutrients from lignin-rich plant biomass. Recent studies have shown that the Pleurotus species of white rot fungus can selectively degrade lignin in lignin-rich plant biomass; however, its effectiveness in selectively degrading lignin depends on the type of substrate and species of fungus. This study was therefore designed to treat wheat straw, rice straw, and corn cob, with Pleurotus eryngii, P. ostreatus, and P. florida for 30 days under solid-state fermentation, to identify a promising fungus-substrate combination for the selective degradation of lignin and optimal improvement in the nutritional value and digestibility of each substrate. RESULTS: The type of fungus strongly influenced (P < 0.01) selectivity in lignin degradation, and the level of improvement in crude protein (CP), in vitro dry matter digestibility (IVDMD), and in vitro gas production (IVGP), in wheat straw, rice straw, and corn cob. Fungus-substrate interaction data revealed that P. ostreatus caused maximum (P < 0.05) degradation of lignin, and greater (P < 0.05) improvement in CP, IVDMD, and IVGP in wheat straw and rice straw. The lowest (P < 0.05) degradation of lignin and improvement in CP, IVDMD, and IVGP was caused by P. eryngii in corn co...