Producción y conservación de hongos comestibles Pleurotus ostreatus utilizando como sustrato los residuos agroindustriales del cultivo de quinua, cacao y el bagazo de malta

Abstract

The current research determined the production and preservation of Pleurotus ostreatus edible fungi using the agroindustrial residue of quinoa, cacao and malt bagasse cultivation as substrate. The residues were collected from COPROBICH, UNOCACE, and the Industrial Processes Laboratory of the Faculty of Sciences. The fungus was isolated in petri boxes and seeded on wheat in order to expand the mycelium. Four culture media were formed with three replicates each, composed of: T1, 100% cocoa cob; T2, 33% cocoa cob, 33% quinoa stubble and 33% malt bagasse; T3, 50% cocoa cob, 25% quinoa stubble and 25% malt bagasse; and T4, 25% cocoa cob, 50% quinoa stubble and 25% malt bagasse. The fungus growth consisted on two stages: the dark phase, in which a temperature of 23°C was maintained, so the first primordia appeared from 15 to 22 days, and the light phase in which humidity was maintained from 70% to 80%, discontinuous aeration and luminosity 12h a day, obtaining the fructification of the fungus from 8 to 15 days. From the treatment with the highest production, two preservation methods were applied, hot air flow (HD) dehydrated mushroom which was dehydrated in the same substrate (HDS), comparing their nutritional values. The best treatment was T3 with a production of 376 g/kg, a yield of 37.6% and a biological efficiency of 163%. HDS and HD presented a 22.75% and a 16.30% of protein respectively; in nutrient values, HDS was slightly higher. It was concluded that the substrate mixtures at different concentrations contained the adequate biomolecules to obtain satisfactory results in this project. Therefore, HD is the most adequate conservation method because it requires less time and space. It is recommended to promote the alimentary consumption of Pleurotus ostreatus.