The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Daljit Singh Arora - One of the best experts on this subject based on the ideXlab platform.
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Biodelignification of wheat straw and its effect on in Vitro Digestibility and antioxidant properties
International Biodeterioration & Biodegradation, 2011Co-Authors: Daljit Singh Arora, Rakesh Kumar Sharma, Priyanka ChandraAbstract:A variety of methods for feed development have been introduced during last few years. Bioprocessed agricultural residues may prove a better alternative to provide animal feed. For the purpose, some white rot fungi were allowed to degrade wheat straw up to 30 days under solid state conditions. Several parameters including loss in total organic matter, ligninolysis, in Vitro Digestibility of wheat straw and estimation of different antioxidant activities were studied. All the fungi were able to degrade lignin and enhance the in Vitro Digestibility. Among all the tested fungi, Phlebia brevispora degraded maximum lignin (30.6%) and enhanced the Digestibility from 172 to 287 g/kg. Different antioxidant properties of fungal degraded wheat straw were higher as compared to the uninoculated control straw. Phlebia floridensis found to be more efficient organism in terms of higher antioxidant activity (70.8%) and total phenolic content (9.8 mg/ml). Thus, bioprocessing of the wheat straw with the help of these organisms seems to be a better approach for providing the animal feed in terms of enhanced Digestibility, higher protein content, higher antioxidant activity and availability of biomass.
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production of lignocellulolytic enzymes and enhancement of in Vitro Digestibility during solid state fermentation of wheat straw by phlebia floridensis
Bioresource Technology, 2010Co-Authors: Rakesh Kumar Sharma, Daljit Singh AroraAbstract:Degradation by white rot fungi has the potential to increase Digestibility of wheat straw and thus improve its value as animal feed. To optimize conditions for production of lignocellulolytic enzymes by Phlebia floridensis during solid state fermentation of wheat straw along with enhancement of in Vitro Digestibility, a response surface methodology (RSM) based experiment was designed. Effect of moisture content, inorganic nitrogen source (NH(4)Cl) and malt extract on lignocellulolytic enzymes, changes in chemical constituents and Digestibility of wheat straw was evaluated. With increase in moisture content, laccase production increased up to 34-fold, while Manganese peroxidase was optimally produced in the presence of almost equal amount (50-55 mg/g of WS) of NH(4)Cl and malt extract. These supplements also significantly (p<0.05) enhanced the production of CMCase and xylanase. in Vitro Digestibility was increased by almost 50% with a loss of 27.6% and 14.6% in lignin and total organic matter, respectively. The present findings revealed P. floridensis to be an efficient organism for lignocellulolytic enzymes production and simultaneous enhancement in in Vitro Digestibility of wheat straw.
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Changes in biochemical constituents of paddy straw during degradation by white rot fungi and its impact on in Vitro Digestibility.
Journal of applied microbiology, 2010Co-Authors: Rakesh Kumar Sharma, Daljit Singh AroraAbstract:Aims: To improve the Digestibility of paddy straw to be used as animal feed by means of selective delignification using white rot fungi. Methods and Results: Solid state fermentation of paddy straw was carried out with some white rot fungi for 60 days. Different biochemical analyses, e.g. total organic matter (TOM) loss, hemicellulose loss, cellulose loss, lignin loss and in Vitro Digestibility, were carried out along with laccase, xylanase and carboxymethyl cellulase activity. The results were compared with that of a widely studied fungus Phanerochaete chrysosporium, which degraded 464 g kg−1 TOM and enhanced the in Vitro Digestibility from 185 to 254 g kg−1 after 60 days of incubation. Straw inoculated with Phlebia brevispora possessed maximum crude protein. Conclusions: All the tested white rot fungi efficiently degraded the lignin and enhanced the in Vitro Digestibility of paddy straw. Phlebia brevispora, Phlebia radiata and P. chrysosporium enhanced the in Vitro Digestibility almost to similar levels, while the loss in TOM was much lesser in P. brevispora and P. radiata when compared to P. chrysosporium. Significance and Impact of the Study: The study reflects the potential of P. brevispora and P. radiata as suitable choices for practical use in terms of availability of organic matter with higher protein value, selective ligninolysis and better Digestibility.
Rakesh Kumar Sharma - One of the best experts on this subject based on the ideXlab platform.
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Biodelignification of wheat straw and its effect on in Vitro Digestibility and antioxidant properties
International Biodeterioration & Biodegradation, 2011Co-Authors: Daljit Singh Arora, Rakesh Kumar Sharma, Priyanka ChandraAbstract:A variety of methods for feed development have been introduced during last few years. Bioprocessed agricultural residues may prove a better alternative to provide animal feed. For the purpose, some white rot fungi were allowed to degrade wheat straw up to 30 days under solid state conditions. Several parameters including loss in total organic matter, ligninolysis, in Vitro Digestibility of wheat straw and estimation of different antioxidant activities were studied. All the fungi were able to degrade lignin and enhance the in Vitro Digestibility. Among all the tested fungi, Phlebia brevispora degraded maximum lignin (30.6%) and enhanced the Digestibility from 172 to 287 g/kg. Different antioxidant properties of fungal degraded wheat straw were higher as compared to the uninoculated control straw. Phlebia floridensis found to be more efficient organism in terms of higher antioxidant activity (70.8%) and total phenolic content (9.8 mg/ml). Thus, bioprocessing of the wheat straw with the help of these organisms seems to be a better approach for providing the animal feed in terms of enhanced Digestibility, higher protein content, higher antioxidant activity and availability of biomass.
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production of lignocellulolytic enzymes and enhancement of in Vitro Digestibility during solid state fermentation of wheat straw by phlebia floridensis
Bioresource Technology, 2010Co-Authors: Rakesh Kumar Sharma, Daljit Singh AroraAbstract:Degradation by white rot fungi has the potential to increase Digestibility of wheat straw and thus improve its value as animal feed. To optimize conditions for production of lignocellulolytic enzymes by Phlebia floridensis during solid state fermentation of wheat straw along with enhancement of in Vitro Digestibility, a response surface methodology (RSM) based experiment was designed. Effect of moisture content, inorganic nitrogen source (NH(4)Cl) and malt extract on lignocellulolytic enzymes, changes in chemical constituents and Digestibility of wheat straw was evaluated. With increase in moisture content, laccase production increased up to 34-fold, while Manganese peroxidase was optimally produced in the presence of almost equal amount (50-55 mg/g of WS) of NH(4)Cl and malt extract. These supplements also significantly (p<0.05) enhanced the production of CMCase and xylanase. in Vitro Digestibility was increased by almost 50% with a loss of 27.6% and 14.6% in lignin and total organic matter, respectively. The present findings revealed P. floridensis to be an efficient organism for lignocellulolytic enzymes production and simultaneous enhancement in in Vitro Digestibility of wheat straw.
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Changes in biochemical constituents of paddy straw during degradation by white rot fungi and its impact on in Vitro Digestibility.
Journal of applied microbiology, 2010Co-Authors: Rakesh Kumar Sharma, Daljit Singh AroraAbstract:Aims: To improve the Digestibility of paddy straw to be used as animal feed by means of selective delignification using white rot fungi. Methods and Results: Solid state fermentation of paddy straw was carried out with some white rot fungi for 60 days. Different biochemical analyses, e.g. total organic matter (TOM) loss, hemicellulose loss, cellulose loss, lignin loss and in Vitro Digestibility, were carried out along with laccase, xylanase and carboxymethyl cellulase activity. The results were compared with that of a widely studied fungus Phanerochaete chrysosporium, which degraded 464 g kg−1 TOM and enhanced the in Vitro Digestibility from 185 to 254 g kg−1 after 60 days of incubation. Straw inoculated with Phlebia brevispora possessed maximum crude protein. Conclusions: All the tested white rot fungi efficiently degraded the lignin and enhanced the in Vitro Digestibility of paddy straw. Phlebia brevispora, Phlebia radiata and P. chrysosporium enhanced the in Vitro Digestibility almost to similar levels, while the loss in TOM was much lesser in P. brevispora and P. radiata when compared to P. chrysosporium. Significance and Impact of the Study: The study reflects the potential of P. brevispora and P. radiata as suitable choices for practical use in terms of availability of organic matter with higher protein value, selective ligninolysis and better Digestibility.
A.g.j. Voragen - One of the best experts on this subject based on the ideXlab platform.
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The influence of screw configuration on the in Vitro Digestibility and protein solubility of soybean and rapeseed meals.
Journal of Food Engineering, 1995Co-Authors: G.j.p. Marsmana, H. Gruppen, D.j. Van Zuilichem, J.w. Resink, A.g.j. VoragenAbstract:Abstract Toasted soybean meal (TSBM), untoasted soybean meal (USBM), and toasted rapeseed meal (TRSM) have been extruded in a single-screw extruder at various shear and mixing levels. Extrusion experiments were performed with different torpedo elements and twin lead slotted screws. Protein dispersibility index (PDI), nitrogen solubility index (NSI) in diluted potassium hydroxide, and in Vitro Digestibility, measured with the pH-STAT method, have been used as parameter to characterise the extrudates. It followed that PDI was not a suitable parameter to differentiate between extrusion conditions. The NSI was shown to be a better indicator to evaluate the effect on protein solubility with various torpedo elements. Extrusion significantly increased the in Vitro Digestibility of all extruded samples. However, even higher values were obtained if TSBM and USBM were extruded with a torpedo mixing element provided with four rows of flights. Longer torpedo elements, however, resulted in decreasing in Vitro digestibilities. in practice, twin lead slotted screws are commonly used. Extrusion of TSBM and TRSM with these screws resulted in an increasing in Vitro Digestibility. in these cases no optimum was noticed. NSI values remained unaffected as a result of extrusion with twin lead slotted screws.
Priyanka Chandra - One of the best experts on this subject based on the ideXlab platform.
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Biodelignification of wheat straw and its effect on in Vitro Digestibility and antioxidant properties
International Biodeterioration & Biodegradation, 2011Co-Authors: Daljit Singh Arora, Rakesh Kumar Sharma, Priyanka ChandraAbstract:A variety of methods for feed development have been introduced during last few years. Bioprocessed agricultural residues may prove a better alternative to provide animal feed. For the purpose, some white rot fungi were allowed to degrade wheat straw up to 30 days under solid state conditions. Several parameters including loss in total organic matter, ligninolysis, in Vitro Digestibility of wheat straw and estimation of different antioxidant activities were studied. All the fungi were able to degrade lignin and enhance the in Vitro Digestibility. Among all the tested fungi, Phlebia brevispora degraded maximum lignin (30.6%) and enhanced the Digestibility from 172 to 287 g/kg. Different antioxidant properties of fungal degraded wheat straw were higher as compared to the uninoculated control straw. Phlebia floridensis found to be more efficient organism in terms of higher antioxidant activity (70.8%) and total phenolic content (9.8 mg/ml). Thus, bioprocessing of the wheat straw with the help of these organisms seems to be a better approach for providing the animal feed in terms of enhanced Digestibility, higher protein content, higher antioxidant activity and availability of biomass.
G.j.p. Marsmana - One of the best experts on this subject based on the ideXlab platform.
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The influence of screw configuration on the in Vitro Digestibility and protein solubility of soybean and rapeseed meals.
Journal of Food Engineering, 1995Co-Authors: G.j.p. Marsmana, H. Gruppen, D.j. Van Zuilichem, J.w. Resink, A.g.j. VoragenAbstract:Abstract Toasted soybean meal (TSBM), untoasted soybean meal (USBM), and toasted rapeseed meal (TRSM) have been extruded in a single-screw extruder at various shear and mixing levels. Extrusion experiments were performed with different torpedo elements and twin lead slotted screws. Protein dispersibility index (PDI), nitrogen solubility index (NSI) in diluted potassium hydroxide, and in Vitro Digestibility, measured with the pH-STAT method, have been used as parameter to characterise the extrudates. It followed that PDI was not a suitable parameter to differentiate between extrusion conditions. The NSI was shown to be a better indicator to evaluate the effect on protein solubility with various torpedo elements. Extrusion significantly increased the in Vitro Digestibility of all extruded samples. However, even higher values were obtained if TSBM and USBM were extruded with a torpedo mixing element provided with four rows of flights. Longer torpedo elements, however, resulted in decreasing in Vitro digestibilities. in practice, twin lead slotted screws are commonly used. Extrusion of TSBM and TRSM with these screws resulted in an increasing in Vitro Digestibility. in these cases no optimum was noticed. NSI values remained unaffected as a result of extrusion with twin lead slotted screws.
