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Bioprocessing of wheat and paddy straw for their nutritional up-gradation

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Abstract

Solid-state bioprocessing of agricultural residues seems to be an emerging and effective method for the production of high quality animal feed. Seven strains of white-rot fungi were selected to degrade wheat and paddy straw (PS) under solid-state conditions. Degradation of different components, i.e., hemicellulose, cellulose and lignin was evaluated along with nutritional parameters including; in vitro digestibility, crude protein, amino acids, total phenolic contents (TPC) etc. Effect of nitrogen-rich supplements on degradation of lignocellulosics was evaluated using two best selected fungal strains (Phlebia brevispora and Phlebia floridensis). The best selected conditions were used to upscale the process up to 200 g batches of wheat and PS. Lignin was selectively degraded up to 30 % with a limited loss of 11–12 % in total organic matter. Finally, the degraded agro-residues demonstrated 50–62 % enhancement in their digestibility. Two–threefold enhancement in other nutritional quality (amino acids, TPCs and antioxidant activity) fortifies the process. Thus the method is quite helpful to design an effective solid-state fermentation system to improve the nutritive quality of agricultural residues by simultaneous production of lignocellulolytic enzyme production and antioxidants.

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Acknowledgments

Rakesh Kumar Sharma is thankful to CSIR, India for the award of Senior Research Fellowship, File No. 09/254 (0226)/2110-EMR-I.

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  1. Rakesh Kumar Sharma

    Present address: Department of Microbiology and Biotechnology Centre, The Maharaja Sayajirao University of Baroda, Vadodara, 390002, India

Authors and Affiliations

  1. Microbial Technology Laboratory, Department of Microbiology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India

    Rakesh Kumar Sharma & Daljit Singh Arora

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  1. Rakesh Kumar Sharma
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  2. Daljit Singh Arora
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Correspondence to Daljit Singh Arora.

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Sharma, R.K., Arora, D.S. Bioprocessing of wheat and paddy straw for their nutritional up-gradation. Bioprocess Biosyst Eng 37, 1437–1445 (2014). https://doi.org/10.1007/s00449-013-1116-y

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  • DOI: https://doi.org/10.1007/s00449-013-1116-y

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