Effect of solid-state fermentation by Lentinus edodes on the chemical composition and biodegradability of corn cobs
1995
Pham, C.B. | Ramirez, T.J. | Sedano, S.A. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Molecular Biology and Biotechnology)
The application of biotechnology to convert abundant agricultural by-products like corn cobs into animal feeds was done at BIOTECH [National Institutes of Molecular Biology and Biotechnology]. Solid-state fermentation by white-rot fungus Lentinus edodes biot 3084 led to structural modifications and changes in the chemical composition of corn cobs. About 38 percent reduction in lignin content from 26.58 percent to 16.60 percent was observed. A marked improvement in crude protein content and slight changes in water-soluble substances were observed. Thin layer chromatography analysis showed that the fermented corn cobs did not contain any mycotoxins which may be harmful to the animals. The results of in vivo and in vitro trials have shown that digestibility of fermented corn cobs was inversely correlated with the lignin content. About 48.83 percent improvement in dry matter digestibility was observed at the end of fermentation
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