“…To prevent evaporation, the flasks were kept in complete darkness in a static incubator at 30 °C, and 90% humidity. In addition to routine analysis, including dry matter, moisture content, and pH, sampling was taken every 24 h of fermentation by removing 2 g of the content of each flask to continuously monitor total protein (Rathankumar et al, 2020), total reducing sugar (Rathankumar et al, 2020), chemical oxygen demand (Vaithyanathan et al, 2021a), total suspended solids (Vaithyanathan et al, 2021b), volatile suspended solids, total dissolved solids (Vaithyanathan et al, 2021b), ligninolytic enzymes like laccase (Touahar et al, 2014), lignin peroxidase (Lip; Ariste et al, 2020), aryl alcohol oxidase (AAO; Ariste et al, 2020), and cellulase (Vaithyanathan et al, 2021a). Enzyme activities were measured spectrophotometrically using a double beam SpectraMax Plus 384 UV-Vis spectrophotometer (Molecular Devices Corporation, Sunnyvale, CA, USA).…”