Residuos de Maíz y Quinua como Potenciales Sustratos para el Cultivo de Hongos Comestibles Pleurotus ostreatus

Abstract

One of the serious problems of contamination by solid waste is caused by agro-industrial activities, which do not undergo rapid degradation in the environment. The objective of the research was to demonstrate that corn and quinoa residues can be potential substrates for the cultivation of edible fungus Pleurotus ostreatus var florida, within the ESPOCH-SENACYT agreement, developed in the Biotechnology Laboratory of ESPOCH. The technique used was Solid State Fermentation (SSF). Residues were chemically characterized in order to know if they complied with the necessary parameters of lignin and cellulose. Subsequently, the fungus strain under study was replicated in tubes and boxes at the laboratory level to obtain the inoculums. In the laboratory, the temperature was set at 25ºC and humidity at 80%, optimal conditions for FES. Five treatments were carried out: 100% tuza, 100% quinoa and 50:50%, 70.30% and 30:70% mixtures. Yield, biological efficiency and earliness were determined, and an analysis of the protein content of the fungus was carried out. It was observed that the 70:30 treatment (tuza-quinoa) gave the best yield (51.52%), biological efficiency (96.67%) and earliness (20). The quinoa and 100% tuza treatments gave the highest protein percentages with values of 32.12% in quinoa and 33.69% in tuza, respectively. The lignocellulosic characteristics of corn and quinoa residues show that they are potential substrates for the industrial-scale production of this edible fungus. It is recommended that FES be used as a technology for the biotechnological use of agroindustrial residues, especially in the production of Pleurotus ostreatus due to its high nutritional value.