Heat and microbial treatments for nutritional upgrading of wheat straw

Journal Article · Sat Mar 01 00:00:00 EST 1986 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260280311· OSTI ID:5328214

Milstein, O; Vered, Y; Sharma, A; Gressel, J; Flowers, H M

The ligninolytic activities of four cellulolytic organisms were compared using straw. Only Aspergillus japonicus and Polyporous versicolor appreciably degraded lignin with A. japonicus yielding the most protein. In solid culture, most protein was produced by P. versicolor, closely followed by A. japonicus. Pertreatment of the straw by hot water facilitated biodegradation and protein production. The nutritional value of the residual straw was also increased by some fungal cultures. The greatest amount of degradable polysaccharide in the straw was made available by A. japonicus in liquid media and Pleurotus ostreatus in solid media. 29 references.

• Research Organization: Weizmann Institute Science, Rehovot, Israel
• OSTI ID: 5328214
• Journal Information: Biotechnol. Bioeng.; (United States), Vol. 28:3
• Country of Publication: United States
• Language: English

Related Subjects

59 BASIC BIOLOGICAL SCIENCES
09 BIOMASS FUELS
ASPERGILLUS
CELLULOLYTIC ACTIVITY
FUNGI
STRAW
BIODEGRADATION
CELLULOSE
COMPARATIVE EVALUATIONS
HEAT TREATMENTS
LIGNIN
NUTRIENTS
NUTRITION
POLYSACCHARIDES
PROTEINS
WHEAT
CARBOHYDRATES
CEREALS
CHEMICAL REACTIONS
DECOMPOSITION
ENZYME ACTIVITY
GRASS
ORGANIC COMPOUNDS
PLANTS
SACCHARIDES
550700* - Microbiology
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