ACCEPTABILITY OF BIOLOGICALLY TREATED PADDY STRAW THROUGH SOLID STATE FERMENTATION USING SOIL FUNGIR. MALLIKARJUNA REDDY, CH. VIJAYA AND M.A. SINGARACHARYAAbstract Solid state fermentation technique is used with soil fungi viz., Aspeigillus niger, Humicola fitscoatra and Penicillium notatum, for biological treatment of paddy straw for a period of 10, 20 and 30 days. The pH of the urea treated straw has been changed by fungi from basic to acidic side ( 7.8 to 6.5) which is favourable for rumen microflora. Substantial increase in cellulolytic (Cx and C1), lignolytic (lignin peroxidase LiP and Laccase Lac), amylolytic, proteolytic enzymes, urease and phosphatase is noticed during the solid state fermentation. Combined treatment using chemical and biological methods enhanced the nutrient availability of paddy straw. Biomolecules like carbohydrates (reducing sugars) increased seven times, proteins (amino acids) enhanced 18 times, inorganic phosphorus and total organic matter enhanced four times that of untreated straw. Among the three soil fungi used Humicola fuscoatra and Penicillium notatum exhibited better performance. Solid State Fermentation treatment using soil fungi in the presence of 1% urea for a period of 10 days is considered to be appropriate to improve the nutritive value of paddy straw. However, the acceptability of treated straw by the dairy animals is very poor (12%) indicating that the solid state fermentation technique with fungi is not suitable to enrich the crop residues.
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