Influência de diferentes condições de preparo do spawn na capacidade de aumento de produtividade de Pleurotus ostreatus
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Data
2018-12-17
Autores
Viana, Sthefany Rodrigues Fernandes [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Pleurotus ostreatus (shimeji) está entre os três cogumelos comestíveis mais consumidos no Brasil e no mundo. Dentre os fatores relacionados à sua produtividade elevada, a mais relevante é a produção do spawn. Spawn é a primeira etapa no cultivo de cogumelos e inicia-se com o crescimento micelial in vitro em meios de cultura, chamado de matriz primária, posteriormente transferida para substrato sólido nomeada como matriz secundária, e então utilizado como inóculo para produção de cogumelos. O objetivo desse estudo foi avaliar a influência dos diferentes processos de preparo do spawn sob efeito na eficiência biológica do fungo Pleurotus ostreatus. Na matriz primária avaliou-se número de repicagem, velocidade do crescimento micelial, concentração de nutrientes, concentração de dextrose e fontes diversas de nutrientes no meio de cultura em função da eficiência biológica do fungo. Na matriz secundária: tempo de armazenamento, atividade enzimática de lacase (LAC) e manganês peroxidase (MnP) do spawn em função da eficiência biológica de P. ostreatus. Para isto, a pesquisa foi subdividida em dois capítulos. No primeiro avaliou-se a velocidade do crescimento micelial em doze diferentes combinações de meio de cultura utilizando diferentes concentrações de batata, quirera de milho, composto à base de serragem e dextrose, sob efeitos na interferência da eficiência biológica de P. ostreatus. Posteriormente avaliou-se a atividade enzimática LAC e MnP nos spawns e foi correlacionadas à eficiência biológica do primeiro e segundo fluxo de produção fungo. No segundo capítulo foram realizadas 10 repicagens sucessivas na matriz primária e armazenamento do spawn de 34 a 100 dias, correlacionadas à eficiência biológica e a atividade enzimática de LAC e MnP. Meios de cultura com maior concentração do nutriente à base de serragem e quirera tiveram resultados mais promissores em relação a velocidade do crescimento micelial, com menores variações nas características miceliais. A concentração de dextrose presente no meio de cultura não teve efeito significativo na velocidade do crescimento micelial in vitro. Contudo, o rápido crescimento micelial da matriz primária in vitro não teve correlação com à eficiência biológica do fungo P. ostreatus. As análises enzimáticas LAC e MnP realizadas no spawn do fungo não mostraram relação proporcional a eficiência biológica do cultivo de P. ostreatus, nem com o número de repicagens da matriz in vitro e nem com o tempo de armazenamento do spawn. Desta forma, velocidade de corrida micelial da matriz primária, atividade de lacase e manganês peroxidase, número de repicagens e tempo de armazenamento do spawn não devem ser utilizadas como variáveis no controle de qualidade visando produtividade na seleção prévia do spawn do fungo P. ostreatus.
Pleurotus ostreatus (shimeji) is among the three most consumed edible mushrooms in Brazil and worldwide. Among the factors related to its high productivity, the most relevant is spawn production. Spawn is the first step in the cultivation of mushrooms and begins with mycelial growth in vitro in culture media, called the primary matrix, later transferred to a solid substrate named as secondary matrix, and then used as an inoculum for the production of mushrooms. The objective of this study was to evaluate the influence of different spawn preparation processes under effect on the biological efficiency of the fungus Pleurotus ostreatus. In the primary matrix, the number of grains, mycelial growth velocity, nutrient concentration, dextrose concentration and various nutrient sources in the culture medium were evaluated according to the biological efficiency of the fungus. In the secondary matrix: storage time, enzymatic activity of laccase (LAC) and manganese peroxidase (MnP) of spawn as a function of the biological efficiency of P. ostreatus. For this, the research was subdivided into two chapters. In the first, the mycelial growth rate was evaluated in twelve different combinations of culture medium using different concentrations of potato, maize cherry, sawdust and dextrose based compounds, on effects on the biological efficiency of P. ostreatus. The LAC and MnP enzymatic activity in the spawns was then evaluated and correlated to the biological efficiency of the first and second flow of fungus production. In the second chapter, 10 successive replications were performed in the primary matrix and storage of the spawn from 34 to 100 days, correlated to the biological efficiency and the enzymatic activity of LAC and MnP. Culture media with higher concentration of the nutrient based on sawdust and cherry have had more promising results in relation to mycelial growth rate, with smaller variations in mycelial characteristics. The concentration of dextrose present in the culture medium had no significant effect on mycelial growth rate in vitro. However, the rapid mycelial growth of the primary matrix in vitro had no correlation with the biological efficiency of P. ostreatus fungus. The LAC and MnP enzymatic analyzes performed on the spawn of the fungus showed no proportional relationship to the biological efficiency of the P. ostreatus culture, neither with the number of replications of the matrix in vitro nor with spawn storage time. Thus, mycelial race velocity of the primary matrix, laccase and manganese peroxidase activity, spawning numbers and storage time of the spawn should not be used as variables in the quality control aiming productivity in the previous spawn selection of P. ostreatus fungus.
Pleurotus ostreatus (shimeji) is among the three most consumed edible mushrooms in Brazil and worldwide. Among the factors related to its high productivity, the most relevant is spawn production. Spawn is the first step in the cultivation of mushrooms and begins with mycelial growth in vitro in culture media, called the primary matrix, later transferred to a solid substrate named as secondary matrix, and then used as an inoculum for the production of mushrooms. The objective of this study was to evaluate the influence of different spawn preparation processes under effect on the biological efficiency of the fungus Pleurotus ostreatus. In the primary matrix, the number of grains, mycelial growth velocity, nutrient concentration, dextrose concentration and various nutrient sources in the culture medium were evaluated according to the biological efficiency of the fungus. In the secondary matrix: storage time, enzymatic activity of laccase (LAC) and manganese peroxidase (MnP) of spawn as a function of the biological efficiency of P. ostreatus. For this, the research was subdivided into two chapters. In the first, the mycelial growth rate was evaluated in twelve different combinations of culture medium using different concentrations of potato, maize cherry, sawdust and dextrose based compounds, on effects on the biological efficiency of P. ostreatus. The LAC and MnP enzymatic activity in the spawns was then evaluated and correlated to the biological efficiency of the first and second flow of fungus production. In the second chapter, 10 successive replications were performed in the primary matrix and storage of the spawn from 34 to 100 days, correlated to the biological efficiency and the enzymatic activity of LAC and MnP. Culture media with higher concentration of the nutrient based on sawdust and cherry have had more promising results in relation to mycelial growth rate, with smaller variations in mycelial characteristics. The concentration of dextrose present in the culture medium had no significant effect on mycelial growth rate in vitro. However, the rapid mycelial growth of the primary matrix in vitro had no correlation with the biological efficiency of P. ostreatus fungus. The LAC and MnP enzymatic analyzes performed on the spawn of the fungus showed no proportional relationship to the biological efficiency of the P. ostreatus culture, neither with the number of replications of the matrix in vitro nor with spawn storage time. Thus, mycelial race velocity of the primary matrix, laccase and manganese peroxidase activity, spawning numbers and storage time of the spawn should not be used as variables in the quality control aiming productivity in the previous spawn selection of P. ostreatus fungus.
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Palavras-chave
Meio de cultivo, Velocidade crescimento micelial, Repicagens, Atividade enzimática, Métodos de controle de qualidade, Culture medium, Mycelial growth speed, Enzymatic activity, Quality control methods