Aproveitamento de res?duos da cadeia produtiva do milho para cultivo de cogumelos comest?veis

Abstract

The agroindustrialization of corn base products through humid processing results in solid and liquid by-products, which disposed in inadequate form become sources of contamination and aggression to the environment. The present work had as its objective the valorization and use of these by-products of the corn chain (straw of corncob, corn steep licor and corncob), using the solid state fermentation (SSF) for the production of Pleurotus spp mushrooms, a product with important nutritional, functional and gastronomical characteristics. The first stage of this work comprised the characterization of the selected by-products (straw of corncob, corncob and corn steep licor), which were the base to the studies of composed-base obtaining with potential for the production of Pleurotus (ostreatus and florida). In the second stage a 23 factorial planning indicated that corncob straw + corn steep licor and water 1:1 in pH = 5,0 presented better biological efficiency for both species of Pleurotus (florida and ostrearus). Kinetic studies accomplished with the composed-base that presented better efficiency revealed a significant interaction between the variable crude fiber and C/N relation, indicating that these factors are important for the mushroom development process. The characterization of the fruiting bodies of the produced mushrooms indicated nutritional values equivalent to the ones in the literature, since it was obtained 92,18% of humidity, 13,50% of proteins, 1,00% of lipids, 65,76% of total carbohydrates, 4,56% of ashes, and energy value of 25,48 Kcal/100g. Quantitative analyses of the aflatoxin and zearalenona mycotoxins indicated inferior values to the limits set by the national and international legislations for corn grains. The presence of these pollutants indicates that they were absorbed from the substract by the fungus.