Biodegradation of tannins in oak (Quercus incana) leaves by Sporotrichum pulverulentum



Fermentation of oak leaves with Sporotrichum pulverulentum decreased the contents of total phenols and condensed tannins by 58 and 66% respectively in 10 d. The protein precipitation capacity decreased by 65%. Further increase of fermentation time up to 40 d did not increase substantially, the tannin degradation. Following fermentation, neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin decreased by 12–16%, 8–10%, 31–51%, 0.3-3% and 14–15% respectively. The loss in dry matter was from 17–21%. The in sacco dry matter digestibility of the fermented leaves was 17% compared to 27% for the unfermented leaves.