Citation

Zadrazil, F., Factors determining Lignin decomposition and in vitro digestibility of wheat straw during solid state fermentation with whithe (sic) rot fungi. In Production and Feeding of Single Cell Protein, Ferranti, M. P. and A. Fiechter, eds., pp. 76-79, Applied Science, New York, 1983.

Abstract

Solid state fermentation of lignocellulosics with white rot fungi is a polyfactorial process with a limited number of control-possibilities. Fungal species, time, temperature of fermentation, the kind of substrate of its physical structure and chemical composition, the addition of micro-and macro-elements into the substrate, as well as the composition of the gas phase within substrate are the most important factors controlling the lignin degradation and the final in vitro digestibility of the fermented product. The conditions for fungal growth, i.e. the physical structure of substrate (particle size, water - air - relationship in the particle and in the system, the porosity of the substrate), and the chemical composition with supplementation of nutrients are largely fixed during the preparation of the substrate. Once fermentation has started, only the composition of the gas phase within the substrate (O2 and CO2) and, to a lesser extent, the water contents and the temperature of the substrate can be changed. As the thermal conductivity of lignocellulosic substrates is very low, the exchange of metabolic heat from the substrate is very difficult.

Country, State, District, etc.

Germany

Language

English

Material

wheat straw

Use category

single cell protein