Institutfur Bodenbwlogie Bundesallee 50, D-3300 Brauunschweig, Germany
*Present add: Division of Dairy Microbiology, National Dairy Research Institute, Karnal-I32001
Online published on 5 January, 2012.
Wheat straw was fermented with Coprinus fimetarius at 25° C for 30 days in a chain of 20 flasks: moist oxygen was moved from one end to the other. The concentration of oxygen decreased as the flask number increased in the chain. The loss of organic matter decreased upto 14th flask (10.23% to 1.84%) and then increased to 2.6% In the last flasks The change in in vitro digestibility of fermented product with reference to control sterile straw was negative in the flrst 9 flasks and positive in the last 11 flasks. The highest process efflciency for change in digestibility per g loss of organic matter was in 14th flask.
