Produção de uma espécie de cogumelo salmão comercial para elaboração de um produto alimentício

Abstract

Pleurotus species have been used as food and sources of bioactive compounds. Many have been cultivated in low cost lignocellulosic residues to obtain basidiomes of high nutritional value. The objective of this work was to verify the production of Pleurotus djamor DPUA 1818 in Amazonian fruit culture residues in order to use the basidiomes in the elaboration of a food product. The Pleurotus djamor species, provided by the DPUA culture collection from the Federal University of Amazonas, was cultivated in Potato Dextrose agar + Yeast Extract 0.5% (w/v). To evaluate the radial mycelial growth velocity (RCV) and mycelial density, P. djamor was grown on five media with YE 0.5% (w/v): Potato Dextrose agar, Sabouraud agar, Malt Extract agar, Purple Yam (Dioscorea alata) agar and Yam Spiked (Dioscorea altissima) agar. Proteolytic activity was determined by the gelose block method on milk agar. For the evaluation of vertical mycelial growth (VCM), cupuaçu [CC(Theobroma grandiflorum)] and pineapple [CA(Ananas comosus)] exocarps, açaí [SA(Euterpe oleracea)] seed and sawdust (SERR), supplemented with rice bran (FA) or wheat bran (FT) were used. Then, for the production of Pleurotus djamor, culture medium and residue that showed significant mycelial growth and vigorous mycelium were used.The basidiomes obtained were evaluated for morphological characteristics and the production parameters evaluated. For the elaboration of the flour type food product, the basidiomes were dehydrated, determined the granulometry. Centesimal, microbiological and technological properties were analyzed: water absorption index (g/g),

water solubility (%) and swelling capacity (g/g). Significant RCV was observed in Cará-de- Espinho agar (11.26 mm/day) and Inhame-Roxo agar (10.97 mm/day). However, Sabouraud

agar favored the mycelial density, being the medium selected to obtain inoculum in the tests to evaluate the mycelial growth of P. djamor on lignocellulosic waste and basidiom production. Significant proteolytic activity was determined on BDA+YE (17.7 mm), MEA+YE (17.6 mm) and SAB+YE (17.0 mm). Strong mycelial density and significant VCM was determined in CC+FT (0.37 cm/day) and CC+FA (0.30 cm/day). The cultivation of P. djamor in CC+FA showed significant production parameters, biological efficiency 137.91%, production rate 8.11 g/day, productivity 21.81% and loss of organic matter 31.86%, demonstrating the Amazonian potential regarding mushroom cultivation. The basidomas presented an average size of 12.2 x 7.5 cm and 2.5 cm stipe. The flour presented nutritional quality that was commercially very appreciated, being rich in protein, fiber and carbohydrates. The functional properties of the flour corresponded to WAI 6.29 g/g, WS 52% and SC 5.68g/g being an excellent alternative for the elaboration of healthy functional foods as breads, soups and meat products. Growing media based on Amazonian tubers and wastes are viable alternatives for mycelial culture and protease production by P. djamor to obtain nutritionally rich mushrooms and food products with potential use and food formulations.