The effect of urea supplementation and incubation time in fermentation process of bagasse by using Ganoderma lucidum on the growth of G. lucidum and the nutritive value of bagasse

International Conference on Animal Production for Food Sustainability

生态环境科学;生物科学

Agustin, Fauzia^1 ; Elihasridas^1 ; Juliyarsi, Indri^2

Department of Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatera, Indonesia^1

Department of Animal Production Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatera, Indonesia^2

关键词: Completely randomized designs;    Dry matter content;    Fermentation process;    Fermentation time;    Ganoderma Lucidum;    Laccases;    Nitrogen sources;    Organic matter content;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/287/1/012016/pdf
DOI  :  10.1088/1755-1315/287/1/012016

来源: IOP

【 摘 要 】

Fermentation of bagasse with fungi Ganoderma lucidum was designed to determine the effect of urea and optimum time to get the best growth of G. lucidum and the nutritive value of bagasse and the optimum laccase activity of G. lucidum. Treatments were combination of nitrogen dose (0% urea and 0.3% urea) and incubation time (0, 10, 20, 30, 40, 50, 60 days). The treatments were arranged in factorial 2x7 and allocated in completely randomized design with three replications. The result showed that there was no interaction of urea supplementation and incubation time (P>0.05) on laccase activity, but each factor was significant different. The laccase activity in bagasse which supplemented with 0.3% urea was higher than bagasse without supplemented. Dry matter content of the substrate decreased as much as 27.45% in urea treatment, was higher than non urea supplementation (15.45%). Organic matter content of fermented bagasse decreased as much as 31.64%, was higher than non urea supplementation (21.86%). It can be concluded that (1) urea can be used 0.3% as nitrogen source in fermentation process using G. lucidum, (2) the highest VFA content of fermented bagasse was 98.25 mM in the length of fermentation up to 60 days with 0.3% urea with the NH3 value was 15.99 mg%, (3) The highest dry matter and organic digestibility occurs in bagasse which is fermented with the addition of using Ganoderma lucidum which is at 40 days fermentation time with dry matter digestibility value 43.39% and organic matter digestibility value 40.97%.