Aprovechamiento de residuos de chocho como sustrato para la obtención de hongos comestibles Pleurotus ostreatus

Abstract

The present investigation described the evaluation of residues of the chocho (Lupinos mutabilis) as a substrate for the production of edible Pleurotus ostreatus mushrooms. The residue was obtained in the Guano canton (pod of chocho) and in the Condamine market of the Riobamba canton (shell of chocho), in the province of Chimborazo. The Solid State Fermentation (SSF) technique was used in the Biotechnology Laboratory of the Science Faculty of the Polytechnic School of Chimborazo. First, the residues were analyzed bromatologically to determine their properties, and then the fungus strain under study was replicated in Petri dishes at the laboratory level to obtain the inocula. Three treatments were carried out: 100% of the shell, 100% of the pod and 50:50 % of both substrates, each one with eight replicates. Each replicate was sown in transparent covers and later placed in the incubation room, where the parameters of luminosity, humidity, temperature and aeration required for the formation of the fruiting bodies were controlled. After 55 days of incubation, the results were obtained in the poplica pod, obtaining an average of 182 grams of biomass, with a biological efficiency of 22.3% and a yield of 18.2%. From the results obtained, it could be concluded that the pod of chocho is a potentially suitable substrate for the growth of the fungus Pleurotus ostreatus. The use of FES technology is recommended for biotechnological processes on agroforestry residues.