Valorization of Sugarcane Bagasse Via Pre-Pyrolysis Fermentation with Pleurotus ostreatus: Thermal Kinetics and Product Quality Enhancement

Key Points

• Enhanced product quality results from using pleurotus ostreatus in pre-pyrolysis fermentation processes.
• Thermal kinetics indicate that the fermentation significantly improves the degradation profile of sugarcane bagasse.
• Analysis of the fermentation effects on thermal characteristics shows marked improvements in product quality.
• The findings imply better utilization of sugarcane bagasse, supporting sustainable agricultural practices.