Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region

Abstract

This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE + LI) or rice bran (Oryza sativa) (CE + RB) in the ratio of 2:1 (800 g:200 g) to investigate the nutritional composition and proteolytic potential of the fruiting body produced. Significance values of yield were determined on substrate combinations. In CE + LI the biological efficiency of the mushrooms was 93.5% and the content of fat (4.5%), fiber (11.0%), protein (27.0%) and amino acids were higher when compared with CE + RB. Among the amino acids, the amount of glutamic acid, aspartic acid, alanine, arginine and leucine was high. The biological efficiency on CE + RB reduced to 84.2% and based on the nutritional value, carbohydrates (53.59%), energy (324.33 kcal) and minerals such as zinc, iron, copper, potassium and phosphorus were higher in this substrate combination. Protease activity from fruiting body was significant in CE + LI (463.55 U/mL). This protease showed an optimal activity at 50 °C in neutral and alkaline pH with maximum stability at 30 °C at alkaline pH. This is the first report of L. citrinus fruiting body nutritional composition with potential for human food and application in industrial processes.

Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

“…Glutamic acid has an important role as brain stimulatory neurotransmitters and enhancing food flavor (Fonseca et al, 2015). Machado et al (2015) observed amino acids values close to those presented in this study.…”

“…Among the micronutrients, manganese content was higher, followed by iron, zinc and copper. Machado et al (2015) had good values of potassium, phosphorus, iron, zinc and copper as in this study. Lee et al (2009) and Medina et al (2009) also observed increase in the concentration of minerals in the substrates after cultivation.…”

“…Only a few species of Lentinus are cultivated, Lentinus edodes being the main one (Bisen et al, 2010). However, recent study shows that Lentinus citrinus cultivated in substrates containing vegetable wastes has nutritional value and can be included in the human diet as an innovative product source of protein, essential amino acids and fiber (Machado et al, 2015).…”

Production and characterization of proteases from edible mushrooms cultivated on amazonic tubers

“…The results of this study with P. ostreatoroseus were higher than the ones reported by Fonseca et al (2014), who observed significant proteolytic activity (7.89 U/mL) from P. ostreatoroseus using cupuaçu exocarp supplemented with 20% rice bran as substrate. Similar results were reported by Machado et al (2016) and Souza et al (2016) that cultivated L. citrinus on cupuaçu exocarp supplemented with litter and pineapple bark without supplementation, respectively. The results of this investigation revealed that the use of the tubers, especially D. alata, as substrates promoted the production of proteases by P. ostreatoroseus and L. citrinus.…”

“…At high temperatures, the enzymes suffer protein denaturation because the intramolecular bonds are affected (Ahmed et al, 2011). In the studies of Fonseca et al (2014), Guan et al (2011) and Machado et al (2016), the optimum temperature activity of the mushrooms P. ostreatoroseus, Pholiota nameko and L. citrinus was also determined at 40 and 50°C, respectively. The stability of pH and temperature is an important parameter in the enzymes application due to their determination of economic availability in the industrial processes (Moretti et al, 2012).…”