The enzyme production remained almost insignificant from 2.5-5 ml of MSS as there was decreased solubility of nutrients observed which made the nutrients almost unavailable to the fungus causing a decline in its metabolic activity.
Lower moisture content causes reduction in solubility of nutrients of substrates, low degree of swelling, and high water tension [9].
To reduce dietary phosphorus intake, we focused on boiling, which can affect the bioavailability of nutrients by changing mineral solubility and breaking down food structure.
Actually, accessibility of nutrients to plants in growing media is coupled with the changes in media pH as increase or decrease in pH alters the solubility of nutrients and has direct effect on plant growth and development.
In contrast, the low moisture content leads to the decreased solubility of nutrients present in the wheat bran thereby decreased enzyme yields [ 38].
A key determinant is the pH value because it has an impact on the solubility of nutrients and trace elements, like iron, and on the cellular metabolism in general.
The high release, or solubility, of this nutrient from plant residues occurs because K is not metabolized in the plant and it forms only easily reversible links with organic complexes (Rosolem et al. 2003).
