Evaluation of Inoculum Influence on Pleurotus Nutritional Characteristics

摘要

Pleurotus fungi present high protein and vitamin contents and a low fat level. Based on these facts, this work aimed to evaluate some nutritional characteristics of fruit bodies of Pleurotus ostreatus and Pleurotus sajor-caju after the first harvest,using rice straw and banana straw as substrates. The banana straw substrate led to a higher protein content in the fruit bodies of both strains in comparison to the rice straw substrate. From these first results, new assays were carried out to optimize the production of the mushrooms. The nutritional value was evaluated for Pleurotus ostreatus inoculated in banana straw with two different kinds of inoculum (liquid and solid) at different inoculation concentrations (5, 10, 15 and 20%). Except for the total fiber content, no significant difference was observed among the different kinds of inoculums, inoculation concentrations or number of harvests. The average protein content (2.46%) of P. ostreatus fresh fruit bodies were found to be similar to, or evenhigher than, the values observed for various vegetables, being, however, lower than the protein content of eggs, meat and cheese among other food.