The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum

Our study employed Pleurotus ostreatus, P. djamor, and Trametes versicolor (white rot fungi = WRF) in the process of solid-state fermentation (SSF) to convert sorghum grains into myceliated sorghum (MS). The MS was then used for in vitro studies to assess changes in nutrient content compared to untreated sorghum (control). The results demonstrated a significant (p p P. djamor-treated MS at 24 h post-incubation. The treatment × time interaction was also significant (p T. versicolor MS exhibited the highest total volatile fatty acid (TVFA) and propionate production. The use of WRF in the SSF process led to a significant improvement in the nutritional value of sorghum. Despite the varying effects of different WRF on the nutritional parameters in MS, they show potential for enhancing the feed value of sorghum in animal feed

<i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues

Improvement in the nutritive value of corn stover after solid-state fermentation with Pleurotus ostreatus is reported. Two ruminally cannulated dairy cows were used in an in vitro study arranged in a 2 × 3 factorial design with four replicates using P. ostreatus-treated corn stover. The increase in crude protein (58.5%) and ash (25.8%) contents of the treated stover were significantly higher (p p p p p P. ostreatus improved the nutritive value of corn stover by increasing its energetic values, crude protein, microbial mass, and total volatile fatty acid concentrations

Correction: Olagunju et al. <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues. <i>Agriculture</i> 2023, <i>13</i>, 1161

Authors would like to correct an error in the GC conditions for VFA analysis [...