Solid state degradation of paddy straw by Phlebia floridensis in the presence of different supplements for improving its nutritive status

Effect of different supplements on the degradation of paddy (rice) straw by Phlebia floridensis was studied and the conditions for best ligninolysis, lower loss in total organic matter (TOM) and enhancement in in vitro digestibility (IVD) were established. Effect of different supplements on lignocellulolytic enzymes production, degradation of cell wall fibres of paddy straw and their resultant effect on its nutritional quality was studied. Ammonium chloride, soya bean meal and moisture content were selected for response surface study on the basis of their important role in degradation. Finally, the process was successfully scaled up from 5 g to 200 g under optimized sold state conditions and the straw quality was upgraded in terms of increased IVD (40%) with a moderate loss (6%) in TOM during 20 days of incubation. Protein content, amino acid, total phenolics and antioxidant properties of the paddy straw improved with its fermentation.