Meios de cultura alternativos para produção de biomassa de Pleurotus eryngii

Abstract

The practice of eating edible mushrooms becomes more and more popular, what was once restricted to the Eastern countries, this is only one reason why we have tried to advance in the conditions of cultivation that aim at greater production and yield of this. Thus, this research aimed to evaluate the potentiality of the P. eryngii mushroom for the production of mycelial biomass using alternative culture media by submerged fermentation considering the influence of culture time. For this, biomass production was verified by submerged fermentation using media based on Amazonian vegetables, namely: cassava, sweet potato (purple peel and white peel), purple and white with pH measured at 6.0, sterilized at 121°C for 15 minutes. The fermentation was conducted for 15 days at 25°C under constant stirring at 150 rpm in the absence of light. After five, ten and fifteen days of cultivation, the flasks were separated for quantification of the mycelial biomass, which was filtered off under vacuum, dehydrated to constant weight, and the pH of the supernatant was measured. It was verified that fungal growth occurred in all proposed culture media and the POL (test) medium favored biomass production, with values of 2.2 g/L, 6.69 g/L, and 11.02 g/L five, ten and fifteen days of cultivation, respectively. For plant-based media, on the 5th day of cultivation, the media with the base of cassava were highlighted, with 2.65g/L of mycelial biomass; after 10 days of cultivation, mediums formulated with white character (6.55/ L) and finally for the 15th day of culture were the means formulated with sweet potato of purple bark (12.02g/L). The culture medium showed a higher pH decrease as a function of culture time, with a mean of 5.88 (5th day), 3.77 (10th day) and 3.9 (15th day). This work shows that the continuity of research in this area is very promising, contributing to a better understanding of P. peyngii physiology and the development of bioprocesses.