ENHANCEMENT IN IN VITRO DIGESTIBILITY OF WHEAT STRAW OBTAINED FROM DIFFERENT GEOGRAPHICAL REGIONS DURING SOLID STATE FERMENTATION BY WHITE ROT FUNGI

@inproceedings{Arora2009ENHANCEMENTII,
  title={ENHANCEMENT IN IN VITRO DIGESTIBILITY OF WHEAT STRAW OBTAINED FROM DIFFERENT GEOGRAPHICAL REGIONS DURING SOLID STATE FERMENTATION BY WHITE ROT FUNGI},
  author={Daljit Singh Arora and Rakesh Kumar Sharma},
  year={2009}
}
The study was carried out to find out the differences in the chemical composition of wheat straw obtained from three different regions of India, to compare their susceptibility to fungal degradation, and subsequently to evaluate the correlation between lignin loss and improvement in in vitro digestibility. Four Phlebia species were used to degrade different wheat straw samples during 30 days of incubation. In wheat straw obtained from central zone of India, most of the fungi were more selective… CONTINUE READING

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