Protein, Amino Acid and Carbohydrate Content of Fungal Treated Annual and Perennial Wheat Straw
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Department of Biodiversitty and Bioresources, Faculty of Biology and Biotechnology, Al-Farabi Kazakh National University, 050038, Al-Farabi ave., 71, Almaty, Kazakhstan
Department of Life Safety and Environmental Protection, Faculty of Architecture, Construction and Transport, Mukhtar Auezov South Kazakhstan University, 160012, Tauke khan аve., 5, Shymkent, Kazakhstan
Scientific Research Institute of Biology and Biotechnology Problems, Al-Farabi Kazakh National University, 050038, Al-Farabi ave., 71, Almaty, Kazakhstan
Corresponding author
Adil Kusmangazinov   

Al-Farabi Kazakh National university
J. Ecol. Eng. 2023; 24(12):235–246
The use of wheat straw as a cellulose containing raw material for the production of sugars and other biologically valuable products can solve the problem of food products shortages, by supplying oligosaccharides, xylose and other valuable metabolites of microbial synthesis. In our experiment, straw of annual spring wheat of the Tulkibas variety and perennial wheat of the Sova variety was added to the enzyme solutions of Trichoderma harzianum 121 and Aspergillus awamori F-RKM 0719 strains. As a result, the variant A. awamori F-RKM 0719 + Sova straw showed the highest level of nitrogen (1.05%) and protein (6.5%). The highest concentration of amino acids, 7.14 mg/ml, was found in the perennial wheat sample, while the lowest concentration, 1.32 mg/ml, in the annual wheat sample. The total carbohydrate content in the straw of the annual and perennial wheat varieties differed, namely, the perennial wheat straw with the addition of A. awamori F-RKM 0719, contained fructose in the amount of 0.0079 mg/g, while in the annual wheat it was absent. The glucose content in the perennial wheat straw was three times higher than in the annual wheat straw, 0.0144 and 0.0035 mg/g, respectively. Based on our results, we recommend wheat straw for the use as a raw material for chemical and microbiological processing.