Aprovechamiento del subproducto bagazo de malta de la industria cervecera para la producción del hongo Pleurotus ostreatus

Abstract

The aim was to demonstrate that the residue from the brewing industry known as barley malt bagasse, it is a substrate suitable for the cultivation of the edible fungus Pleurotus ostreatus thanks to its lignocellulosic content, controlling temperature variables averaging 27 oC and a relative humidity of approximately 76%. The goal of controlling these variables is due to local environmental conditions are not the most optimal. Obtaining the mycelium of the fungus "Pleurotus ostreatus" was performed in the environmental biotechnology laboratory of the Faculty of Sciences of the School at Escuela Superior Politécnica de Chimborazo. For the inoculation of the fungus the barley grains were used in fluxes of 200gr each. the mycelium sowing was developed in a 1-10 ratio with respect to its weight in 1 kg bags. After sowing the experiments were introduced into an incubation room maintaining the mentioned temperature and humidity conditions for a period of approximately 35 days, time in which the mycelium of the fungus colonized the entire substrate. The formation of the fruiting body of the fungus takes on average 6 days in most experiments demonstrating that barley malt bagasse is a suitable medium for the growth of the fungus Pleurotus o. A total biomass production of 1597.09 gr was obtained after 4 harvests per 4 kg of substrate. Achieving a biological efficiency and yield of 39.92% and 44.68% respectively. With the results obtained from this research, it is concluded that the barley malt bagasse product of brewing activity is a suitable substrate for the cultivation of the Pleurotus fungus, mitigating the environmental impact of these residues and generating products that can be directed to human nutrition or as fertilizer in agricultural activities.