IMPROVING THE NUTRITIVE VALUE OF PADDY STRAW THROUGH BIOTECHNOLOGICAL APPROACH USING SOIL FUNGI

摘要

Three soil fungi viz., Aspergillus niger, Humicola fuscoatra and Penicillium notatum are used 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 (C_x and C_1), 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. 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. Among the three soil fungi used Humicola fuscoatra and Penicillium notatum exhibited better performance.