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Article

Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi

by
Valéria Costa-Silva
1,
Mariana Anunciação
1,
Ederson Andrade
2,
Lisete Fernandes
3,
Aida Costa
4,
Irene Fraga
5,
Ana Barros
5,
Guilhermina Marques
5,
Luís Ferreira
5 and
Miguel Rodrigues
5,*
1
Animal and Veterinary Research Centre (CECAV), Department of Animal Science, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
2
Department of Animal Science, Federal University of Bahia, Salvador 40170110, Brazil
3
Chemistry Department (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
4
Floresta Viva, Golas Street, 466-748 Amarante, Portugal
5
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(13), 6800; https://doi.org/10.3390/app12136800
Submission received: 15 June 2022 / Revised: 29 June 2022 / Accepted: 2 July 2022 / Published: 5 July 2022
(This article belongs to the Special Issue Evaluation of Chemical Characteristics of Biowaste and By-Products from Food Systems)
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Abstract

This work aimed to evaluate the potential of three fungi strains, Lentinula edodes, Pleurotus eryngii, and Pleurotus citrinopileatus, to degrade lignin and enhance the nutritive value of grape stalks (GS). The GS was inoculated with the fungi and incubated under solid-state fermentation at 28 °C and 85% relative humidity for 7, 14, 21, 28, 35, and 42 days, in an incubation chamber. The influence of the treatments was evaluated by analyzing the potential modifications in the chemical composition, in vitro organic matter digestibility (IVOMD) and enzymatic kinetics. An increase (p < 0.001) in the crude protein content was observed in the GS treated with L. edodes and P. citrinopileatus at 42 days of incubation (50 and 75%, respectively). The treatment performed with L. edodes decreased (p < 0.001) lignin content by 52%, and led to higher (p < 0.001) IVOMD values at 42 days of incubation. By contrast, P. eryngii did not affect lignin content and IVOMD. A higher activity of all enzymes was also detected for the treatment with L. edodes. Results indicated that L. edodes has a great potential to enhance the nutritive value of GS as an animal feed, due to its lignin degradation selectivity.
Keywords: wine by-products; grape stalks; solid state fermentation; white-rot fungi; in vitro digestibility; enzymatic activities wine by-products; grape stalks; solid state fermentation; white-rot fungi; in vitro digestibility; enzymatic activities

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MDPI and ACS Style

Costa-Silva, V.; Anunciação, M.; Andrade, E.; Fernandes, L.; Costa, A.; Fraga, I.; Barros, A.; Marques, G.; Ferreira, L.; Rodrigues, M. Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi. Appl. Sci. 2022, 12, 6800. https://doi.org/10.3390/app12136800

AMA Style

Costa-Silva V, Anunciação M, Andrade E, Fernandes L, Costa A, Fraga I, Barros A, Marques G, Ferreira L, Rodrigues M. Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi. Applied Sciences. 2022; 12(13):6800. https://doi.org/10.3390/app12136800

Chicago/Turabian Style

Costa-Silva, Valéria, Mariana Anunciação, Ederson Andrade, Lisete Fernandes, Aida Costa, Irene Fraga, Ana Barros, Guilhermina Marques, Luís Ferreira, and Miguel Rodrigues. 2022. "Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi" Applied Sciences 12, no. 13: 6800. https://doi.org/10.3390/app12136800

APA Style

Costa-Silva, V., Anunciação, M., Andrade, E., Fernandes, L., Costa, A., Fraga, I., Barros, A., Marques, G., Ferreira, L., & Rodrigues, M. (2022). Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi. Applied Sciences, 12(13), 6800. https://doi.org/10.3390/app12136800

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