Biomass and Sterol Production from Vegetal Substrate Fermentation Using Agaricus brasiliensis

Abstract

AbstractAgaricus brasiliensis was cultivated in vegetal substrates through submerged and solid‐state fermentation. We aimed to determine which combination of fermentation methods and substrates would allow greater production of biomass and sterols for applications in nutraceutical foods. Six vegetal substrates were tested: wheat and malt grains, apple, grape and pineapple pomaces, and pineapple peel. Average ergosterol and total sterol levels ranged from 324 to 1,267 μg/g and from 701 to 2,659 μg/g, respectively. The extraction of ergosterol from biomass was optimized by experimental design. As a consequence, a simple and efficient extraction procedure was achieved. Seven sterols were identified by gas chromatography–mass spectrometry in fermented samples, and ergosterol and β‐sitosterol were the most abundant. All substrates allowed a good development of A. brasiliensis mycelium with outstanding results for malt in submerged phase.Practical ApplicationsThe vegetal substrates wheat grains, malt grains, apple pomace, grape pomace, pineapple pomace and pineapple peel promote a good development of Agaricus brasiliensis mycelium through solid‐state fermentation and submerged fermentation techniques. Some of those substrates are discarded by the food industry. The results in this study indicate that vegetal residues from food industry could be effectively used as substrates to produce edible and medicinal mushrooms and sterols. Production of mycelium from the methods employed proved to be simple, fast, reproducible and efficient. Biomass production using residues from food industry adds value to these residues and at the same time solves disposal problems of agricultural by‐products.