International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 934-940

Development of a Liquid Formulation of Lignolytic Fungi for Increased Shelf Life
K. S. Sruthy and Livleen Shukla*
Division of Microbiology, ICAR-IARI, New Delhi-12, India
*Corresponding author

High lignin content is one of the major reasons for the recalcitrance of rice stubble, and microbial degradation is an eco-friendly method to manage this large fraction of rice residue, which accumulates in the field. In the present study, three fungal isolates with promising lignolytic potential were selected to develop and optimize a suitable liquid formulation comprising a lignolytic consortium of fungi. For making the liquid formulation, 3% jaggery medium containing 0.05% yeast extract was selected as the base. Various polyvinylpyrrolidone (PVP) concentrations from 0-2.5% were added into the medium and tested for viability of the consortium, and the isolates individually for one year. The study revealed that PVP at 1.5%, 2% and 2.5% concentration maintained the viability of the cells for one year. Individual isolates as well as consortium followed a similar trend. However, in the treatment which did not contain PVP, viable cells were found to reduce sharply after three months. So, the study revealed that a liquid formulation containing 3% jaggery, 0.05% yeast extract and 1.5% PVP is most suitable for better shelf life and viability of the consortium.

Keywords: Lignolytic, Consortium, Fungi, formulation, PVP

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How to cite this article:

Sruthy, K. S. and Livleen Shukla. 2021. Development of a Liquid Formulation of Lignolytic Fungi for Increased Shelf Life.Int.J.Curr.Microbiol.App.Sci. 10(1): 934-940. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.