The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum

Abstract

Our study employed Pleurotus ostreatus, P. djamor, and Trametes versicolor (white rot fungi = WRF) in the process of solid-state fermentation (SSF) to convert sorghum grains into myceliated sorghum (MS). The MS was then used for in vitro studies to assess changes in nutrient content compared to untreated sorghum (control). The results demonstrated a significant (p p P. djamor-treated MS at 24 h post-incubation. The treatment × time interaction was also significant (p T. versicolor MS exhibited the highest total volatile fatty acid (TVFA) and propionate production. The use of WRF in the SSF process led to a significant improvement in the nutritional value of sorghum. Despite the varying effects of different WRF on the nutritional parameters in MS, they show potential for enhancing the feed value of sorghum in animal feed.

Keywords

• white rot fungi
• myceliated sorghum
• greenhouse gases
• fiber digestibility