Digestibility of crop-residues can be enhanced by the delignification, which improves its nutritive quality. Presence of lignin in these crop-residues which act as digestibility barrier can be degraded by fungi. The biodelignification ability of three Phlebia species: Phlebia radiata, Phlebia fascicularia and Phlebia brevispora, was studied under solid state fermentation of wheat straw for 30 days and compared with that of much studied white rot fungus Ceriporiopsis subvermispora. Different parameters including laccase activity, loss in total organic matter, water soluble content, hemicellulose, cellulose, lignin, ash content, change in pH and effect of the chitin content of fungus on in vitro digestibility were examined before and after the fungal treatment of substrate. P. brevispora caused maximum lignin loss of 305 g/kg with the lowest loss in total organic matter (105 g/kg) and enhanced the digestibility to its maximum extent (259 g/kg). C. subvermispora which degraded 230 g/kg lignin gave maximum in vitro digestibility of 221 g/kg only.