Abstract
Supplementation of bagasse with peptone and malt extract, followed by fermentation by Sporotrichum pulverulentum wild type, increased the in vitro digestibility of bagasse from 27 to 36 and 39 % respectively. Yeast extract and simple nitrogen sources, e.g. NH 4 NO 3 , NH 4 C1 and asparagine, reduced the in vitro digestibility of bagasse below the untreated control value. With all the above nitrogen sources, the mutants 44-2 and 63-2 of S. pulverulentum also reduced the digestibility of bagasse below the control value.
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