PJB-2018-444
Nutritional composition of maize husk silage generated from solid state fermentation by Trichoderma viride UP01
Thana Somchart, Anorach Tosawat, Sorachakula Choke And Danmek Khanchai
Abstract
Maize husk is an agricultural residue and may be an available substrate for nutrition improvement by cellulolytic fungi. To improve the nutrition values of maize husk for cattle and dairy feeding, cellulolytic fungus Trichoderma viride UP01 was isolated from maize husk dump and characterized through Solid State Fermentation (SSF). When T. viride UP01 was incubated in SS medium contained maize husk as the sole carbon source at 30°C for 7 days, the values of total cellulase, exoglucanase, endoglucanase, b-glucosidase, and xylanase were achieved at 0.37±0.03, 0.08±0.02, 0.38±0.01, 0.16±0.01, and 1.42±0.07 U/mL, respectively. The optimal pH and temperature (°C) for the enzymatic activities were 50-60°C and pH 5.0-6.0. Maize husk supplementary with 1.0% (w/w) rice bran, 1.0% (w/w) molass, and 0.1% (w/w) of T. viride UP01 starter was fermented for 15 days at room temperature. The nutrition values of fermented maize husk silage resulted in increased protein (38.6 g/kg DM) fat (23.5 g/kg DM) and acetic acid (protein 21.1%, fat 16.4%, and acetic acid 13 g/kg DM) which was higher than the control without mold starter (protein fat and acetic acid). The isolates T. viride UP01 was the strain found to be the optimal starter at improving the nutrition values of maize husk silage for cattle and dairy feeding.
To Cite this article:
Somchart, T., A. Tosawat, S. Choke and D. Khanchai. 2019. Nutritional composition of maize husk silage generated from solid state fermentation by Trichoderma viride UP01. Pak. J. Bot., 51(6): DOI: http://dx.doi.org/10.30848/PJB2019-6(28)
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