Production of edible mushroom and degradation of antinutritional factors in jatropha biodiesel residues

• Autor(a) principal: Luz, José Maria Rodrigues da
• Data de Publicação: 2013
• Outros Autores: Paes, Sirlaine Albino, Torres, Denise Pereira, Nunes, Mateus Dias, Silva, Juliana Soares da, Mantovani, Hilário Cuquetto, Kasuya, Maria Catarina Megumi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1016/j.lwt.2012.08.006; http://www.locus.ufv.br/handle/123456789/22964
• topic: Jatropha curcas; Phytic acid; Tannins; Seed cake; Pleurotus ostreatus

The elimination of antinutritional factors of the Jatropha curcas L. seed cake is important for decreasing environmental damage and adding economic value to this residue of the biodiesel industry. In this study, we analyzed the ability of Pleurotus ostreatus to degrade antinutritional factors and produce edible mushrooms using different proportions of the J. curcas seed cake as substrate. After 60 d of incubation at 25 °C, we observed 95% phytic acid and 85% tannins reductions, and high mushrooms productivity. There was no evidence of tannins or phytic acid in these mushrooms. Furthermore, the phorbol ester concentration observed in these mushrooms was around 1000-fold lower than that found in the non-toxic variety of J. curcas. Thus, P. ostreatus can degrade the antinutritional factors found in J. curcas seed cake. The jatropha seed cake can potentially be used for mushroom production, with high nutritional value, and animal ration, after treated by P. ostreatus, adding economic value to the biodiesel residue and avoiding inadequate disposal in the environment.