Changes on physio-chemical properties of oak sawdust during fermentation

Abstract

Changes in physical and chemical properties of oak sawdust were investigated by depth and time for 46 days during the fermentation process of 33 tons of the sawdust for oak mushroom cultivation. The degrees of change in the properties of the sawdust differed depending on the depth and fermentation period. Most of the physical-chemical properties except temperature and pH gradually changed during the fermentation. The temperature change was highly sensitive to the environment at the surface sawdust to 20 cm depth, while it gradually increased to the maximum 58.9 o C at 40~100 cm depths in 12 days and slowly to the maximum at 150 cm depth in 24 days. The moisture content of the sawdust decreased gradually from 31% to 26.5~28.0% in 24 days. Of the chemical properties during the fermentation, pH generally rose from 5.2 to 5.6, but it decreased to 4.4~4.7 at 150 cm depth in 16 days. While the carbon content of the sawdust was 68~70% without significant change, nitrogen content increased from 0.22% to 0.25% and thus C/N ratio gradually lowered from 320 to 280. P content in the sawdust gradually increased from 0.005% to 0.022% for 46 days. Osmotic concentration of the hot water extract of the sawdust varied 41.5~44.2 mmol/kg without significant change by the depth and time. The starch particles within initial ray parenchyma cells of sawdust decreased and fungal hyphae formed on the surface of the sawdust granules and within xylem vessel cells in 35 days. The effect of the sawdust fermentation on oak mushroom cultivation needs continued research.

Effect of Oak Tree Sawdust Fermentation Period on Peanut Seed Germination, Seedling Biomass, and Morphology

“…In our study, it is speculated that sawdust fermentation changed the microbial community to decompose the sawdust and to inhibit the growth of pathogenic microbes [23] (Figures 6 and 7), enhancing the optimal biological and mechanical sawdust conditions for peanut seed germination and seedling growth physiology [24][25][26]. The microbiome in fermented sawdust can affect the seed germination and seedling growth.…”

Fermentation of Oak Tree Sawdust affects Peanut Sprout Growth and Fungal Microbiomes

“…Optimized conditions of the temperature, moisture, and pH increase seed germination viability, which is important for plant biomass productivity (Pallas et al, 1977;Bochet et al, 2007;Cho and Lee, 2018). Indeed, the Ophiostomataceae are a family in fungi as pathogens of deciduous trees (Cannon and Kirk., 2007), causing changes in the physical and chemical characteristics of oak tree sawdust for seed germination (Koo et al, 2014).…”

“…It is speculated that a certain fungal community in sawdust could enhance peanut seed germination and seedling growth physiology (Moreno-Gavíra et al, 2020). Sawdust fermentation establishes beneficial microbial communities to produce siderophores for increased nutrient availability and IAA hormones for plant growth while also inhibiting pathogenic microbes, ultimately enhancing plant seed germination viability (Oh et al, 2003;Koo et al, 2014;Moreno-Gavíra et al, 2020;Gariglio et al, 2022;Solomons, 2022). Taken together, the current study is valuable in that it determines the conditions of the optimal oak sawdust matrix with a beneficial microbial community to cultivate peanut sprouts.…”