Growth and Influence of White-Rot Fungi on the Chemical Composition of Wheat Straw Inoculated under Varying Pre-Conditions

Solid-state fermentation with white-rot fungi is an interesting alternative to chemical straw treatment for ruminant nutrition. However, practical implementation on farms, feasible handling and its effect nutritional characteristics have be tested beforehand. Chopped wheat was either soaked drained or just remoistened about 24% dry matter without subsequent sterilization. Moist inoculated Pleurotus ostreatus, Ceriporiopsis subvermispora, Volvariella volvacea. Fermentation lasted up 42 d weekly shorter sampling intervals. Fiber fractions, minerals elements, non-starch polysaccharides were analyzed, microflora plate counted. Lactic acid bacteria of selected samples identified by MALDI-TOF. All grew well under the conditions expressed visible mycelium specific smell. P. ostreatus developed fruiting bodies in given time. Initial numbers lactic >8.0 log cfu/g. In beginning, Weissella confusa/cibaria dominated. neither decrease lignin nor cellulose concentration observed during period treatments, thus seeming inappropriate nutrition purposes. Some elements peaked, especially towards second third week (Na, Cl, Mg, Fe, Mn). Growth mushrooms optimized remoistening a defined amount water.