Biodegradation of coffee husk substrate during the mycelia growth of Pleurotus ostreatus and the effect on in vitro digestibility

Abstract

The aim of this studies were conducted to evaluate culturing of mushroom P.ostreatus on coffee husk in solid state fermentation as means of improving the nutritive value of coffee husk for ruminant animals. The influence of P.ostreatus on coffee husk biodegradation was investigated. The dry matter and composition changes of coffee husk substrate for P.ostreatus cultivation were analysed on day 0, 30 and 60 after seeding. The profile of cellulose, hemicellulose and lignin were changed when it was used by P.ostreatus. Meanwhile their rate of change varied at different growing day. The increase of protein content and the reduction of lignocellulose content increase dry matter digestibility of coffee husk substrate. This fact could provide an alternative of biofermentation product based on coffee husk substrate which is safe for environment.