Biochemical Changes During Solid State Fermentation of Wheat Crop Residues by Aspergillus flavus Link and Aspergillus niger van Tieghem

In the present investigation authors assessed the biochemical modifications during solid-state fermentation of various ingredients of post harvested wheat crop leftovers by the application of Aspergillus flavus Link and Aspergillus niger van Tieghem. The post harvested wheat crop residues samples, including internodes, leaves, chaff, and straw, were assembled from a natural field and subjected to different decomposition stages for 40 and 60 days. The collected samples were allowed for biochemical modifications and results compared with undecomposed initial samples. The fungi A. flavus caused maximum decomposition of leaves, followed by straw chaff and internodes. The contribution of different fractions to the loss is fat and waxes, followed by simple sugars, amino acids, peptides, minerals, etc., during the first 40 days. In the next 20 days, the decomposition rate increased in wheat leaves, chaff, and straw with peak decomposition or loss of hemicellulose, cellulose, lignin, and pectin. The fungi A. niger caused a primary loss in weight of leaves during the first 40 days and followed mixed straw, chaff, and internodes during in vitro investigation. The loss in dry weight of internodes at successful experimentation and treatment of 40 days for the decomposition was recorded significantly because of the hemicellulose and cellulose components decomposition. However, pectin decomposition contributed to a reasonable extent to the loss of dry weight than other trace fractions. The components like leaves, chaff, and straw showed the same trends in biochemical changes as well. The partial decomposition of lignin was recorded during this period of investigation. The significance of useful facts was uncovered by performing suitable descriptive and inferential statistics. This study has a socio-economic relevance to managing the agricultural residues as a valuable natural resource for green and sustainable Agri-Farming.