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Biochemical Changes on Solid State Fermentation of Sugarcane Bagasse Using Fungal Cultures and Nitrogen-fixing Bacteria Rane Sharmila, Puniya A.K., Singh Kishan* Dairy Microbiology Division, National Dairy Research Institute, Karnal-132 001, India. *Reprint request: Dr. Kishan Singh, E-mail: kishan@ndri.hry.nic.in.
Abstract Solid Substrate Fermentation (SSF) of sugarcane bagasse was carried out for 7 days at 65 per cent moisture, with and without Phanerochaete chrysosporium, Pleurotus ostreatus and Coprinus fimetarius (3–5%) in combination with Azospirillum brasilense and Azotobacter chroococcum (3–5%). Maximum dry matter loss (3.44%) was observed with C. fimetarius and A. chroococcum. The digestibility and CP content of bagasse after inoculation with P. ostreatus and A. brasilense were in the range of 44.42 to 46.67 and 4.31 to 4.58 per cent, respectively. The lowering of ADL from 11.84 to 11.02 per cent affected biodegradation taking place during SSF. The maximum process efficiency (2.10%) was due to the synergistic growth of P. ostreatus and A. chroococcum. Top Key words Solid state fermentation, Bagasse, Fungal cultures, N-fixing bacteria. Top | |
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