Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum Biological Sciences |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/56198 |
Resumo: | The aim of this work was to evaluate the growth and the proximate composition of the mycelium-based bocaiuva pulp with the edible mushroom Pleurotus ostreatus on green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatus in green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value. |
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Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sourcesGrowth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sourcesAcrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivationAcrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivationThe aim of this work was to evaluate the growth and the proximate composition of the mycelium-based bocaiuva pulp with the edible mushroom Pleurotus ostreatus on green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatus in green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.The aim of this work was to evaluate the growth and the proximate composition of the mycelium-based bocaiuva pulp with the edible mushroom Pleurotus ostreatus on green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatus in green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.Universidade Estadual De Maringá2021-12-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/5619810.4025/actascibiolsci.v43i1.56198Acta Scientiarum. Biological Sciences; Vol 43 (2021): Publicação contínua; e56198Acta Scientiarum. Biological Sciences; v. 43 (2021): Publicação contínua; e561981807-863X1679-9283reponame:Acta Scientiarum Biological Sciencesinstname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/56198/751375153175Copyright (c) 2021 Acta Scientiarum. Biological Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGiunco, Aline Janaina Paz, Marcelo Fossa da Fonseca, Gustavo Graciano2022-02-17T21:58:34Zoai:periodicos.uem.br/ojs:article/56198Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/oai||actabiol@uem.br1807-863X1679-9283opendoar:2022-02-17T21:58:34Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
title |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
spellingShingle |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources Giunco, Aline Janaina Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation |
title_short |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
title_full |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
title_fullStr |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
title_full_unstemmed |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
title_sort |
Growth and proximate composition of Pleurotus ostreatus cultivated on green bocaiuva pulp substrates with different nitrogen sources |
author |
Giunco, Aline Janaina |
author_facet |
Giunco, Aline Janaina Paz, Marcelo Fossa da Fonseca, Gustavo Graciano |
author_role |
author |
author2 |
Paz, Marcelo Fossa da Fonseca, Gustavo Graciano |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Giunco, Aline Janaina Paz, Marcelo Fossa da Fonseca, Gustavo Graciano |
dc.subject.por.fl_str_mv |
Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation |
topic |
Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation Acrocomia; edible mushroom; nitrogen source; proximate composition and solid-state cultivation |
description |
The aim of this work was to evaluate the growth and the proximate composition of the mycelium-based bocaiuva pulp with the edible mushroom Pleurotus ostreatus on green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatus in green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/56198 10.4025/actascibiolsci.v43i1.56198 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/56198 |
identifier_str_mv |
10.4025/actascibiolsci.v43i1.56198 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/56198/751375153175 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Acta Scientiarum. Biological Sciences http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Acta Scientiarum. Biological Sciences http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Biological Sciences; Vol 43 (2021): Publicação contínua; e56198 Acta Scientiarum. Biological Sciences; v. 43 (2021): Publicação contínua; e56198 1807-863X 1679-9283 reponame:Acta Scientiarum Biological Sciences instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum Biological Sciences |
collection |
Acta Scientiarum Biological Sciences |
repository.name.fl_str_mv |
Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actabiol@uem.br |
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1799317397923954688 |