An Approach of Schizophyllum commune Fermentation of Maize Straw to Produce Hay Silages
The aim of this study was to improve the palatability and digestibility of maize straw by applying Schizophyllum
commune to the fermentation of maize straw. Fermentation carried out with Schizophyllum commune alone (G1)
improved the digestibility of maize straw successfully, but failed to improve the content of dry matter (DM), crude
protein (CP), acid detergent fiber (ADF) and neutral detergent fiber (NDF) and restrain the accumulation of
mycotoxin. Thus, to offset the disadvantage of single Schizophyllum commune fermentation, fermentation was
performed using a combination of Schizophyllum commune, Lactobacillus and Saccharomyces cerevisiae.
Fermentation either began with 0.25% Schizophyllum commune, 0.125% Lactobacillus and 0.125%
Saccharomyces cerevisiae (G2) or with 0.25% Schizophyllum commune for the first 7 days, followed by addition
of 0.125% Lactobacillus and 0.125% Saccharomyces cerevisiae and fermentation was continued for another 21
days were added in the following 21 days. Fermentation carried out with mixed strains was found to result in the
inhibition of the growth of detrimental anaerobes as indicated by the decreasing level of mycotoxin in the culture,
probably as a result of decreasing pH, brought by increasing levels of lactic acid, acetic acid, and propionic acid.
These acids effectively reduced the production of mycotoxin. Besides, mixed-strain fermentation also improved
the CP content of straw silages significantly (P<0.05). The aerobic stability of G2 and G3 were also improved
compared with G1 and CK. The in vitro digestion coefficient of G3 also was the highest (P<0.01). Which might
provide a new approach to using maize straw as animal fodder.