CHEMICAL TRANSFORMATION OF WHEAT STRAW CONSTITUENTS AFTER SOLID-STATE FERMENTATION WITH SELECTED LIGNOCELLULOSE-DEGRADING FUNGI

被引：35

作者：

VALMASEDA, M

ALMENDROS, G

MARTINEZ, AT

机构：

[1] Centro de Investigaciones Biológicas, Consejo Superior de Investigaciones Cientificas, E-28006 Madrid

[2] Centro de Ciecias Medioambientales, Consejo Superior de Investigacionese Científicas, E-28006 Madrid

来源：

BIOMASS & BIOENERGY | 1991年 / 1卷 / 05期

关键词：

SOLID-STATE FERMENTATION; FUNGI; WHEAT STRAW; POLYSACCHARIDE; PROTEIN; AMINO ACID ENRICHMENT; LIGNIN; CUO DEGRADATION; SYRINGYL GUAIACY RATIO;

D O I：

10.1016/0961-9534(91)90037-D

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The changes in the composition of major straw constituents were studied after solid-state fermentation with ligninolytic and cellulolytic fungi in order to evaluate fungal treatments for biological upgrading of wheat straw. Species of Pleurotus and Trametes increased in vitro digestibility (attaining 60-70% of the straw dry wt) and the polysaccharide hexose/pentose ratio. Trametes versicolor caused large simultaneous degradation, but preferential removal of lignin was achieved with the Pleurotus species. The low protein content and the straw deficiency in certain amino acids was compensated by solid-state fermentation (T. versicolor increased x 10 lysine content). Fungal alteration of lignin after the straw treatment with ligninolytic species was evidenced by non-destructive techniques and CuO alkaline degradation, the latter showing a decrease in the syringyl/guaiacyl ratio and in the cinnamic acid content.

引用

页码：261 / 266

页数：6

共 27 条

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