Characterization and culture of three Pleurotus eryngii (Fries) Quélet strains on food and agriculture wastes
Abstract
Pleurotus eryngii (Fr). Quél commonly known as king oyster mushroom, it is an excellent edible fungus that belongs to the group of white-rot fungi. Thanks to its versatile lignocellulosic enzymatic complex, diverse biotechnological and medicinal applications have been found. The aim of our work have centered on improving its production. In this work we have characterized the optimum growth parameters of two strains of king oyster mushroom in solid and liquid media. Also, we have evaluated productivity of three strains on diverse food and agriculture wastes (rice husk, straw of wheat, sawdust and bagasse) in order to know the production viability of basidiomata. The bagasse, beer production waste, it has been used for the first time in the cultivation of P. eryngii, turning out to be the most effective substratum where the three strains fructified.
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