Evaluation of Pleurotus ostreatus and Pleurotus sajor-caju nutritional characteristics when cultivated in different lignocellulosic wastes |
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| Affiliation: | 1. University of the Joinville Region, University Campus, Bloco A, sala A-123, P.O. Box 246, Bom Retiro, 89201-972 Joinville, SC, Brazil;2. Department of Chemical Engineering and Food Engineering, University of Santa Catarina, P.O. Box 476, 88040-900 Florianópolis, SC, Brazil;1. Biotechnology Department, Graduate School of Natural and Applied Sciences, Dokuz Eylül University, 35160 Buca, Izmir, Turkey;2. Chemistry Department, Biochemistry Division, Faculty of Science, Dokuz Eylül University, 35160 Buca, Izmir, Turkey;1. Universidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Tecnológicas (FCAT), Dracena, SP, Brazil;2. Instituto Politécnico Nacional, Sección de Estudios de Posgrado e Investigación, Laboratorio de Cultivos Celulares, Ciudad de México, Mexico;3. Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), Quintanar del Rey, Cuenca, Spain;1. Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, SE-901 83, Umeå, Sweden;2. Department of Biosystems and Technology, Swedish University of Agricultural Sciences, SE-230 53, Alnarp, Sweden;3. Department of Chemistry, Umeå University, SE-901 87, Umeå, Sweden;1. Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, 20-704, Lublin, Poland;2. Department of Biology and Genetics, Medical University of Lublin, 20-093, Lublin, Poland;3. Department of Chemistry, Lublin Catholic University, 20-718, Lublin, Poland;4. Institute of Environmental Engineering, Lublin Catholic University, 37-450, Stalowa Wola, Poland |
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| Abstract: | Fungi of Pleurotus genus present a high content of proteins and vitamins and low content of fat. Based on these facts, this work aimed to evaluate some nutritional characteristics of fruiting bodies of Pleurotus ostreatus and Pleurotus sajor-caju after the first harvest, using rice straw and banana straw as substrates. Both species presented a higher content of ash in the rice straw substrate (5.86% average) than in the banana straw (5.36%). P. sajor-caju CCB 019 showed higher moisture and fibre content when cultivated in rice straw (88.08% and 9.60%, respectively) than in banana straw (83.17% and 7.60%, respectively). The other parameters were not influenced by the cultivation substrate. The protein content (from 1.54% to 3.10%) of Pleurotus fresh fruiting bodies proved to be similar to, or even higher than, the values observed in various vegetables but lower than the protein contents of eggs, meat and cheese. |
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