Influence of culture medium in the production of secondary metabolites of edible fungus Pleurotus ostreatus cultivated by liquid State fermentation using grain flour as a carbon source
DOI:
https://doi.org/10.33885/sf.2013.3.1107Keywords:
biotechnology, macromycetes, mushroom cultivationAbstract
Biological activities of macromycetes are directly related with their chemical
composition, which has enabled several studies to the developing of new cultivation techniques
that allow their industrial production. In this research the effect on such a composition having the
use of cereal flours as carbon sources (CS) for the production by fermentation in liquid state (FEL)
of Pleurotus ostreatus was evaluated. In this study it was concluded that no general behavior
between C/N cereal ratio and the production of fungal compounds. Fatty acid esters are the main
compounds and are related in the majority of the cases to mycelium. The most complex
composition is that of the broth. The selection of CS depends on the metabolite type desired to
obtain. If the fat acid production is preferred, a good choice will be the use of wheat flour as CS. If
what it is intended to obtain is a group of varied metabolites that can give biological activities to
the final product, both bienestarina (cereal and leguminous flour) and corn flour will be chosen.
The same way concluded with respect to the production of esters using bienesterina, barley flour,
oats, corn, and pinto corn CS are the adequate.
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