Solid-state fermentation of agricultural wastes into food through pleurotus cultivation

Abstract

The technical feasibility of using agricultural wastes (mango and date industry wastes) as a substrate for the cultivation of Pleurotus ostreatus NRRL-0366 is evaluated. When comparing the biological efficiency of mushroom production, the highest yield of fruiting bodies was obtained using a mixture of date waste and rice straw at a ratio (1:1) (11.96%), followed by a mixture 3:1 (11.16%). The lowest one was the mixture 2:1 (9.19%). Fungus Pleurotus ostreatus NRRL-0366 can also be cultivated on mango waste supplemented with rice straw at a different ratio. The best one was the 1:1 mixture (10.18%), whereas the lowest was a mixture 3:1 (6.4%). Comparing the results obtained favored the use of date waste as a substrate for growing Pleurotus ostreatus NRRL-0366. Spawn was cultured on three different substrates as follows: Date waste alone (I); 1:1 (by wt) date waste and rice straw (II); 1:1:1 date waste, rice straw, and corncobs (III). Final dry weight and composition of the fruiting bodies are tabulated for the three sets of conditions. Date waste and rice straw mixture (II) is a good source of nonstarchy carbohydrate (67%) and protein (27.44%) containing amounts of essential amino acids, especially lysine and low RNA (3.81%). Elemental analysis were studied in the fruit bodies of the three media.

Response Surface Methodology for Mycoprotein Production by Fusarium Venenatum ATCC 20334

“…Use of date as carbon and energy sources results cheap fermentation process due to less required pretreatment and low cost substrate. Date has been used for the production of baker's yeast biomass [5], lactic acid [6,7], alkaline protease [8], xantan [9], cultivation of mushrooms [10] and some other microbial metabolites.…”

Drying and rehydration of oyster mushroom

“…According to Silveira et al (2006), the energy values of P. ostreatus DSM 1833 is between 139.36 and 213.05 kcal/100g of mushrooms. For many reasons, the fungi of Pleurotus genus have been intensively studied in many different parts of the world: high gastronomic value, ability to colonize and degrade a large variety of lignocellulosic residues, shorter growth time when compared to other edible mushrooms; little environmental control, few diseases and pests attack fruiting bodies, simple and cheap cultivation technique (Jwanny et al, 1995;Patrabansh and Madan, 1997). The mushrooms of the Pleurotus genus are more delicate and sensitive than the Agaricus genus and they start deteriorating immediately within one day after the harvest.…”

Degradation of Lignocellulosic Components in Un-pretreated Vinegar Residue Using an Artificially Constructed Fungal Consortium

“…By contrast, no toxic compounds are usually detected in the fermented products without pretreatment (Jwanny et al 1995;Karunanandaa et al 1995;Adamović et al 1998). However, there were very few reports on the biodegradation of un-pretreated lignocellulosic materials.…”