Obtención de híbridos de Pleurotus ostreatus y Pleutorus djamor, caracterización nutricional y pruebas de crecimiento en desechos agroindustriales, para la formulación de una barra alimenticia

Abstract

Abstract: Fungi, such as species of the genus Pleurotus, are currently presented as resources for various biotechnological applications in health, agriculture, and food. In this sense, the present work was developed with the purpose of obtaining a nutritional bar based on hybrid mushroom flour of Pleurotus spp. obtained through the crossing of compatible neohaplonts recovered by chemical dediokaryotization. Five neohaplonts of Pleurotus ostreatus (PO) and five monokaryons of Pleurotus djamor (PD) were randomly crossed in all their options. Two parental hybrid strains: PO1xPD2 and PO1xPD4 were obtained for cultivation on agricultural waste substrates such as banana palm leaf (HV) and sugarcane bagasse (BC). Three treatments / mixtures were tested (M1=80% BC-20% HV; M2=20% BC-80% HV, and M3=50% BC-50% HV). The harvested mushrooms were analyzed using bromatological examinations to determine the fruiting bodies with the highest protein content and the lowest fat content. These mushrooms were used in the preparation of the food supplement. As a result, a nutritional supplement with high protein content (20.41%) and low carbohydrate content (60.40%) was obtained.