Table 1 Degradation of Jerusalem artichoke stalk components by four fungi during solid-state fermentation
Days | S. commune | P. chrysosporium | C. subvermispora | G. trabeum | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Loss (% initial content) | Loss (% initial content) | Loss (% initial content) | Loss (% initial content) | |||||||||
Cel | Hem | Lig | Cel | Hem | Lig | Cel | Hem | Lig | Cel | Hem | Lig | |
5 | 2.1 ± 0.7 | 1.2 ± 0.1 | 0.6 ± 0.1 | 6.9 ± 0.3 | 4.9 ± 0.4 | 3.5 ± 0.2 | 1.5 ± 0.2 | 3.2 ± 0.6 | 7.7 ± 0.7 | 1.5 ± 0.2 | 1.7 ± 0.3 | 0.5 ± 0.1 |
10 | 3.7 ± 0.5 | 3.1 ± 0.2 | 1.1 ± 0.3 | 12.3 ± 0.7 | 9.3 ± 0.6 | 8.1 ± 0.2 | 1.9 ± 0.2 | 6.0 ± 0.2 | 15.9 ± 0.2 | 3.0 ± 0.3 | 3.0 ± 0.1 | 0.8 ± 0.1 |
15 | 8.7 ± 0.3 | 6.4 ± 0.2 | 1.4 ± 0.1 | 19.4 ± 0.3 | 17.2 ± 0.7 | 11.9 ± 0.7 | 2.5 ± 0.8 | 10.5 ± 0.7 | 25.4 ± 0.6 | 4.9 ± 0.5 | 3.8 ± 0.2 | 1.2 ± 0.1 |
20 | 11.3 ± 0.8 | 9.7 ± 0.8 | 2.1 ± 0.3 | 25.5 ± 0.6 | 22.0 ± 0.5 | 15.4 ± 0.5 | 3.1 ± 0.4 | 15.5 ± 0.6 | 33.4 ± 0.8 | 8.4 ± 0.6 | 4.6 ± 0.4 | 1.7 ± 0.2 |
25 | 15.9 ± 0.2 | 13.3 ± 0.9 | 2.7 ± 0.4 | 30.1 ± 0.6 | 27.5 ± 1.1 | 21.1 ± 0.6 | 3.8 ± 0.7 | 19.0 ± 1.2 | 38.8 ± 1.5 | 10.1 ± 0.8 | 7.7 ± 0.5 | 2.1 ± 0.3 |
30 | 18.4 ± 0.9 | 17.5 ± 1.2 | 3.2 ± 0.4 | 33.3 ± 1.2 | 31.6 ± 0.5 | 23.6 ± 0.2 | 4.3 ± 0.3 | 22.9 ± 0.6 | 45.4 ± 1.1 | 12.2 ± 1.1 | 9.8 ± 0.9 | 2.3 ± 0.3 |