Aprovechamiento del rastrojo de la quinua y del subproducto del malteado de la quinua generados en la corporación (coprobich) del cantón Colta de la provincia de Chimborazo, para la obtención de hongos comestibles (pleurotus ostreatus)

Abstract

The aim of this research was to determine whether the quinoa (Chenopodium quinoa) stalks, the by-product of quinoa malting and the mixture of both residues generated at (COPROBICH) corporation located in Colta county, Chimborazo province, are optimal substrates for the cultivation of edible mushroom (Pleurotus ostreatus). The solid state fermentation technique (SSF) was used, starting with the in-vitro inoculation of the P. ostratus strain, followed by its mycelial massification in wheat grains, then the substrates were conditioned. For this, the residues were crushed, hydrated with 300g of Ca(OH)/l and dried until they reached a relative humidity of 60%. Eight culture bags were made for each treatment with a total of 24 experimental units. 1kg of substrate was placed in each bag for being autoclaved. Subsequently, 100g of grain spawn was sown in each bag and these were placed in a suitable space for their fructification. The bromatological and lignocellulosic analysis of the substrates was carried out and for the fungal biomass obtained, the bromatological and nutritional analysis was carried out in order to determine the Ca and Zn. On the other hand, ANOVA analysis and Tukey's test were performed to determine the fungal biomass production, the percentage of biological efficiency and the yield percentage. It was concluded that the individual residuals are potential substrates for oyster mushroom cultivation, while their combination hinders fungal development. However, the first one is the best since it reflects an EB of 47.48%, 9.94% of R and an average yield of 99.6g corresponding to fresh mushroom with 1600ppm of Ca and 206 ppm of Zn. It is recommended to decrease the percentage of quinoa brewing bagasse due to its high level of nitrogen.