Solid-state fermentation,lignin degradation and resulting digestibility of wheat straw fermented by selected white-rot fungi |
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Authors: | Eduardo Agosin Etienne Odier |
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Institution: | (1) Laboratoire de Microbiologie, Institut National Agronomique Paris-Grignon, 9 rue de l'Arbalète, F-75005 Paris, France |
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Abstract: | Summary Lignin biodegradation, carbon loss and in vitro dry matter digestibility (IVDMD) have been investigated during the solid state fermentation of wheat straw by eight previously selected strains of white-rot fungi. A mathematical model of the degradation kinetics is presented. The time period required to reach maximum rates of 14CO2 and unlabeled CO2 release from (14C)-lignin-labelled wheat straw and from whole wheat straw, respectively, was generally short (6–10 days).] High rates of 14C-lignin degradation were achieved by Pycnoporus cinnabarinus (2.9% 14CO2 evolved/day), an unidentified strain Nancon (3.0%/day), Sporotrichum pulverulentum Nov. (3.4%/day), Bjerkandera adusta (2.4%/day), and Dichomitus squalens (2.3%). However, only the latter two strains degraded whole wheat straw slowly and Bjerkandera adusta was not able to degrade more than 23% of the 14C-lignin.
Cyathus stercoreus and Dichomitus squalens facilitated the highest improvement in IVDMD (68% against 38% for the sound straw) after 20 and 15 days of cultivation respectively, with low dry matter losses (15–20%). A study of the fate of 14C-lignin during fermentation using these two fungal strains showed that maximal levels of (14C)-water-soluble compounds are reached before peak levels of 14CO2 evolution suggesting that these compounds are intermediates in lignin degradation. A possible relationship between water-soluble lignins and IVDMD improvement is discussed. |
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