Open AccessCultivo do cogumelo comestível Hiboukitake em bagaço de cajá pela técnica Jun-Cao
Author(s) -
Marcelo Fossa da Paz,
Pierre Louis Munoz Mejia Demenjour,
Jéssica Cardoso,
Rodrigo Simões Ribeiro Leite
Publication year - 2013
Publication title -
journal of biotechnology and biodiversity
Language(s) - English
Resource type - Journals
ISSN - 2179-4804
DOI - 10.20873/jbb.uft.cemaf.v4n2.paz
Subject(s) - bagasse , bioconversion , pleurotus , pectin , cane , mathematics , chemistry , mucilage , microbiology and biotechnology , food science , horticulture , botany , biology , sugar , fermentation , mushroom
Adapting to new waste to cultivate species of Pleurotus is currently one of the main processes of bioconversion ofagro-industrial residues in edible products of high nutritional value. The present work, using the principle of cleantechnologies, cultured strain / lot EF-133/11 of Pleurotus sajor-caju on bagasse caja supplemented with crushedsugar cane. The biological efficiency (BE) obtained in Treatment 1 (T1 - composed of 70% bagasse sugarcane and30% of bagasse caja) was 28.94 ± 3.62 and in Treatment 2 (T2 – composed of 50% bagasse sugarcane and 50% ofbagasse caja) was 26.37 ± 5.01, these were not statistically different for the confidence interval of 95%, and therelationships C / N 52.00:1and 47.14:1, respectively. However it is perceived in a decay of BE T2, even with a highC / N ratio compared to T1, this feature is probably due to the fact that being a caja fruit, rather than the presenceof pectin, which gives the bagasse a characteristic mucilaginous hindering gas exchange in the substrate and causing compaction. The standardization of cultivation bagasse cajá allows a reasonable BE can be used as a substrate for future commercial crops.