Produção de cogumelos comestíveis em resíduos agroindustriais

• Palavras-chave: Eficiência biológica. Fungicultura. Substrato.

• Keywords: Biological efficiency. Fungiculture. Substrate

• Abstract:

  Mushroom is the popular name of the fruiting bodies of some types of

  fungi (of the divisions Basidiomycota and Ascomycota). Many of them have attractive

  sensory characteristics, taste and texture, and medicinal properties that are extensively

  studied. It has a rich nutritional composition and an excellent capacity to develop

  in different types of substrate due to its complex enzymatic apparatus. Among the

  existing edible species, the most consumed species in the world are Agaricus bisporus

  followed by Pleurotus spp. and Lentinula edodes. In Brazil mushroom consumption

  as food is very low compared to other countries (especially Eastern and European)

  but the great market growth in the last ten years was accompanied by the demand to

  study local substrates that can be used in the large scale production. This work has the

  objective to carry out a survey of recent data on the use of agroindustrial residues in the

  cultivation of edible mushrooms. The intention is to demystify the culture of mushrooms

  and propose the possibility of cultivation for small farmers, obtaining extra income, as

  well as its benefits when included in food for human health.

• Número de páginas: 15