Aproveitamento de resíduos madeireiros e da agroindústria regional para o cultivo de fungos comestíveis de ocorrência na região Amazônica

Abstract

There is in the Amazon region a great amount of residues (wood, agro-forest and agroindustrial), which has been underestimated, and constitutes potential sources for the cultivation of edible fungi in the region. The biodiversity of the Amazon draws the worldwide interest about its resources, specially for the microorganisms with potential for commercial use. Amongst these organisms there are the edible and medicinal mushrooms. In this way, the cultivation of edible mushrooms in the state of Amazon could represent an alternative source for the regional development. Thus, this research had the objective to test the development of different wild edible mushroom species, as well as testing the use of different regional residues in the substrate composition for their cultivation. Preliminary tests were carried out with the species Pleurotus ostreatus, Lentinus strigosus, Polyporus arcularius and with five wood residues (marupá, pau de balsa, amapá doce, muiratinga and breu) and two of agro-industrial origin (sugar cane bagasse and the stem of pupunheira palm tree). In this experimental phase the micelial growth of the fungi in substrates made from the above residues was evaluated. In the subsequent tests, based on the results obtained in these preliminary tests, Pleurotus ostreatus, two wood residues (marupá and pau de balsa sawdust) and two agro-industrial ones (sugar cane bagasse and stem of pupunheira palm tree) were chosen. All the substrates were supplemented with a mixture of cereal brans (rice, wheat and corn), were evaluated for: 1- production of basidioma (yield), productivity, through the biological efficiency of formulated substrates, loss of the organic matter, biological behavior of the strain (period of colonization, primordia formation and production of basidioma) referred in Chapter 2; 2- Mineral composition of: the raw material, the initial and spent substrates (post-harvest), and of the mushroom (Chapter 3); 3 - Nutritional composition of: the mushroom, the raw material and substrates (Chapter 4). In general, it can be concluded that the strain of P. ostreatus has developed in a satisfactory way in all tested substrates, making it possible to use these residues (with low or no commercial value) in the mushroom cultivation. Moreover, it is an ecologically correct use of the residues, since it prevents the discard of these residues in the environment, promoting the bioconversion into added-value product edible mushroom and of high nutritional value, and that could become a source of regional sustainable development