Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality

Abstract

Microbial degradation of lignocellulosic materials brings a variety of changes in their bio-physicochemical properties. Lower digestibility of various agricultural residues can be enhanced by microbial treatment. White rot fungi are the potential candidates, which can improve the nutritional quality of lignocellulosic residues by degrading lignin and converting complex polysaccharides into simple sugars. Changes in physical qualities of lignocellulosics that is texture, colour and aroma have been an interesting area of study along with chemical properties. Degradation of lignocellulose not only upgrades the quality of degraded biomass, but helps simultaneous production of different commercial enzymes and other by products of interest. The review is focused on fungal degradation of lignocellulosics, resultant changes in physicochemical properties and nutritional value.

• In-vitro digestibility
• lignin
• lignocellulose degradation
• solid state fermentation
• white rot fungi

Declaration of interest

The authors report no conflict of interest. The authors alone are responsible for the content and writing of this article.