Im doing a solid state fermentation to study the biodegradation of sago hampas using Aspergillus spp. which are A. niger and A. flavus. Thus, I want to know is there any formula used to calculate the biodegradation process?
By doing biomass degradation can estimate the percentage of degradation whilst wet analysis can be perfectly showed the exact percentage of degraded compound in sago waste.
The best way to follow and quantify the biodegradation process is to measure the release of carbon dioxide into the headspace above your degrading mass.
Try to quantify produced CO2 and any lost of weight of your solid culture. When moisture is preserved, something close to 30% of the initial dry weight will be transformed in CO2.