Evaluación de los efectos de la fermentación de estado sólido del hongo Basidiomiceto Pleurotus spp. y crecimiento en sustrato de semillas de leguminosa: Leucaena leucocephala
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Fecha
2024
Autores
Utria Cuellar, Sebastián Andrés
García Polo, Lineth Vanessa
Garizao Goenaga , Zharick de Andrey
Granados Sánchez , Juan Sebastián
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
Las leguminosas son importantes por su contenido nutricional,
pero los factores antinutricionales limitan su uso. La
fermentación en estado sólido con Pleurotus spp. mejora su
calidad. Este estudio evaluó el impacto de la fermentación con
Pleurotus ostreatus en semillas de Leucaena leucocephala,
con el fin de mejorar su valor nutricional. Se usaron semillas de
Leucaena recolectadas en Barranquilla y una cepa comercial
de Pleurotus. Los sustratos fuero preparados a base de
semillas trituradas. Los sustratos fueron inoculados con micelio
y fermentados por 20 días. Se observó una falta de crecimiento
del hongo en el sustrato hasta su posterior muerte, Por lo que
se puede deducir que el principal factor posiblemente fue la
temperatura o composición del sustrato los que inhibieron su
colonización.
Legumes are important for their nutritional content, but antinutritional factors limit their use. Solid state fermentation with Pleurotus spp. improves its quality. This study evaluated the impact of fermentation with Pleurotus ostreatus on Leucaena leucocephala seeds, in order to improve their nutritional value. Leucaena seeds collected in Barranquilla and a commercial strain of Pleurotus were used. The substrates were prepared from crushed seeds. The substrates were inoculated with mycelium and fermented for 20 days. A lack of growth of the fungus in the substrate was observed until its subsequent death. Therefore, it can be deduced that the main factor was possibly the temperature or composition of the substrate that inhibited its colonization
Legumes are important for their nutritional content, but antinutritional factors limit their use. Solid state fermentation with Pleurotus spp. improves its quality. This study evaluated the impact of fermentation with Pleurotus ostreatus on Leucaena leucocephala seeds, in order to improve their nutritional value. Leucaena seeds collected in Barranquilla and a commercial strain of Pleurotus were used. The substrates were prepared from crushed seeds. The substrates were inoculated with mycelium and fermented for 20 days. A lack of growth of the fungus in the substrate was observed until its subsequent death. Therefore, it can be deduced that the main factor was possibly the temperature or composition of the substrate that inhibited its colonization
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Palabras clave
Leguminosas, Pleurotus ostreatus, Mimosina, Proteína, Cambio climático
