Improvement of the nutritional value of rye products by solid-state fermentation with fusaria

The use of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fusaria it is possible to enhance the nutrition value and to enrich the fermented material with free and essential amino acids and vitamins. The fermentation method is described and the results of analytical assays are discussed.