Cultivo do cogumelo comestível Pleurotus ostreatus INPA 1467: Produção, composição centesimal e mineral

Abstract

Many mushrooms have high nutritional value and can be grown in a wide range of lignocellulosic substrates. Pleurotus ostreatus is an edible mushroom and belongs to the genre which is the third most consumed behind of Agaricus bisporus and Lentinula edodes. The macrofungus P. ostreatus presents cosmopolitan occurrence and INPA 1467 strain studied in this work was isolated in the Amazon. Bean crop and sugarcane occur in the Amazonas State, generating wastes with potential application in mushroom cultivation. This work was divided into four chapters. The first chapter is a review of mushroom cultivation. In the second chapter was evaluated the production of P. ostreatus grown on the bean straw and sugar cane-based substrate. Mycelial running test selected formulation 3 (40% bean straw and 60% sugarcane bagasse) and bean straw 100% formulation. Substrates of mushroom cultivation were prepared with the two formulations and processed in three different ways to control competing microorganisms: autoclaving, composting/pasteurization and immersion in a 2% lime solution. The substrates that presented higher biological efficiency were the composted substrates COMP-3 (83,30%) and COMP-100 (80,49%), but the loss of organic matter was not directly related to the productivity. In the third chapter, we evaluated the mineral content in mushrooms and in the different substrates in which it were grown. During cultivation of P. ostreatus it was observed mineralization of macronutrients (exc. for phosphorus) and micro (exc. zinc) of cultivation substrate, providing greater amounts of minerals for assimilation by the fungus. The mineral content in P. ostreatus respected the following descending order for macro elements: K> P> Mg> Ca and micro elements: Fe> Zn> In> Mn, Cu microelement presented variation. These minerals when ingested, acts in many matabolics processes of our organisms, demonstrating its consume essential. In the fourth chapter was evaluated the proximate and physico-chemical composition of mushroom P. ostreatus and substrates of cultivation. The protein content varied according to the media, with higher levels in COG-COMP-3 and COMP-COG-100 (9,11% and 9,83%, respectively). The protein value in mushrooms was 7,66 to 9,83%, fibers ranged from 23,4 to 44,03%, ash (mineral fraction fixed) 6,72 to 10,91%, available carbohydrates was 19,1 to 39,91%. Lipid levels were lower than the others components, ranging from 2,55 to 3,99%. The mushroom P. ostreatus 1467 showed good nutritional characteristics and can be entered in a daily food and contributing to a balanced diet