Wheat Straw Processing Effect Study on Their Enzymatic Hydrolysis by Trichoderma viride and Aspergillus аwamori Cultures

Abstract

The effect of wheat straw processing on the enzymatic hydrolysis of the straw by Trichoderma viride and Aspergillus awamori cultures is of importance for the bioconversion of renewable biomass. The study aimed to determine the optimal wheat straw processing method that would result in the highest yield of fermentable sugars from straw. A combination of physical and chemical methods was used to process wheat straw, including milling, steam explosion, and acid treatment. The enzymatic hydrolysis of the processed wheat straw was then evaluated using T. viride and A. awamori cultures. The steam explosion method was the most effective at breaking down wheat straw, resulting in the highest yield of fermentable sugars. Additionally, it was found that T. viride was more effective at enzymatic hydrolysis than A. awamori, producing a higher yield of glucose from the processed wheat straw. The findings of this study have implications for the development of more efficient and sustainable methods for producing biofuels and other valuable chemicals from agricultural waste materials like wheat straw.