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Solid state fermentation and fractionation of oat straw by Basidiomycetes

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Summary

Seventee white-rot and brown-rot fungi were screened for their ability to fractionate the lignocellulose structure of oat straw through the preferential attack of lignin or cellulose. Fermentations were carried out under solid-state conditions with 25 g quantities of straw. The fermented straw was analyzed for weight loss, Klason lignin loss and cellulase digestion. All the fungi attacked both lignin and carbohydrate fractions causing 3–28% weight losses and 26–34 g/100 g enzymatic digestibility. Polyporus tulipiferae, Phanerochaete chrysosporium and Polyporus sp. were tested for the effects of various nitrogen, phosphate and carbon levels, incubation temperatures and incubation time. The three fungi had different responses to these factors.

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Authors and Affiliations

  1. Department of Chemical Engineering, Queen's University at Kingston, K7L 3N6, Ontario, Canada

    Eeva Levonen-Munoz, Derek H. Bone & Andrew J. Daugulis

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  1. Eeva Levonen-Munoz
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  2. Derek H. Bone
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  3. Andrew J. Daugulis
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Levonen-Munoz, E., Bone, D.H. & Daugulis, A.J. Solid state fermentation and fractionation of oat straw by Basidiomycetes. European J. Appl. Microbiol. Biotechnol. 18, 120–123 (1983). https://doi.org/10.1007/BF00500835

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  • DOI: https://doi.org/10.1007/BF00500835

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