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Abstract
Traditionally, the cultivation of Pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. The objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. In one experiment, fresh sugarcane bagasse was immersed in hot water at 80°C for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. In another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). In the first experiment, the washed bagasse presented a average biological efficiency (ABE) of 19.16% with 44% contamination, and the pasteurized bagasse presented a ABE of 13.86% with 70% contamination. In the second experiment, corn grits presented the poorest performance, with a ABE of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a ABE of 30.03%, whereas the control of 26.62%. Washing fresh sugarcane bagasse could suppress the pasteurized substrate in Pleurotus sajor-caju production, compensating a reduced ABE with a faster process.
Highlights
Several agricultural residues have been used to produce the edible mushroom Pleurotus sp., known as “oyster mushroom”, “hiratake”, “shimeji”, or “houbitake” (Mizuno & Zhuang, 1995; Bononi et al, 1995)
Mulberry leaves and stalks were used in rice hull supplementation for the production of Pleurotus sajor-caju (Madan et al, 1987), while wheat bran and calcium carbonate were used in sugarcane bagasse supplementation for the production of Pleurotus sp. (Maziero et al, 1992)
Production on washed substrate: The spawn run on the substrate could be observed from the third day of incubation in the growing-room, with the formation of light pink halos around the spawn, indicating the beginning of degradation of the substrate by the fungus
Summary
Several agricultural residues have been used to produce the edible mushroom Pleurotus sp., known as “oyster mushroom”, “hiratake”, “shimeji”, or “houbitake” (Mizuno & Zhuang, 1995; Bononi et al, 1995). Among these residues, the use of sugarcane bagasse allows a byproduct to be utilized in the production of a food of high nutritional value, with a protein content of up to 40% in dry matter (Rajarathnam & Bano, 1989). Mulberry leaves and stalks were used in rice hull supplementation for the production of Pleurotus sajor-caju (Madan et al, 1987), while wheat bran and calcium carbonate were used in sugarcane bagasse supplementation for the production of Pleurotus sp. (Maziero et al, 1992)
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