Improving the nutritional value of wheat bran by a white‐rot fungus
1997
Lena, Gabriella Di | Patroni, Elvira | Quaglia, G. B.
This investigation was concerned with the solid‐state cultivation of the white‐rot fungus Lentinula edodes on wheat bran and its impact on the nutritional value of the substrate. A considerable reduction (60%) in the concentration of the phytic acid of wheat bran was detected after 7 days of incubation, but no further reduction was observed during the following weeks. Protein digestibility increased gradually during the first 3 weeks of incubation reaching a maximum (82%) at day 20. Hydrolytic and oxidative exoenzymes, such as phytase, endocellulase and polyphenol oxidase, were released by the mycelium during the colonization of the substrate. Total and insoluble dietary fibre and crude protein content in bran increased with fungal growth while the in vitro dry matter enzyme digestibility decreased.
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