Biodegradability of sugarcane bagasse by single and mixed cultures of Lactobacillus sp., Trichoderma sp. and Lentinus sp.
1993
Pham, C.B. | Ramirez, T.J. | Sedano, S.A. | Quinlat, M.J. | Ortiz, C.M. (Philippines Univ., Los Banos, College, Laguna (Philippines). National Inst. of Biotechnology and Applied Microbiology)
The lignin present in sugarcane bagasse impairs its digestibility and assimilability of animals. Though solid state fermentation process either with single or mixed cultures of microorganisms, significant reduction in lignin content was observed. The degradation of lignin occurred with the formation of high amounts of water-soluble compounds derived during the early stages of degradation. The highest lignin degradation was found with Lentinus sp. with only 5 percent remaining in the fermented substrate. Better degradation was attained when bagasse was pretreated by ensiling using pure culture of Lactobacillus sp. and/or Pediococcus sp. Improvements were observed on the digestibility as measured by in vitro test using rumen liquor from fistulated carabao. Optimization of different process conditions was also carried out using Lentinus sp. for biodegradation of sugarcane bagasse
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