Productivity and Nutritional Composition of Lentinus strigosus (Schwinitz) Fries Mushroom from the Amazon Region Cultivated in Sawdust Supplemented with Soy Bran

Abstract

The cultivation of edible mushrooms is a biotechnological process that uses various residues to produce food of high nutritional value. It is an activity of economical importance, in particular, the production of Agaricus, Pleurotus and Lentinus species (Guzman et al., 1993). Nutraceutical properties of mushrooms are increasing its economic value. The cultivation of mushrooms can be a solution to problems of global importance, such as the lack of protein in developing countries and the possibility of environmental management. The use of organic materials for growing mushrooms is an indication of its extraordinary metabolic activity. In the Amazon region there are large amounts of wood and agricultural residues whose potential has been underestimated. In the timber industry, raw material waste can be as high as 60%. In the agricultural industry there is no data on how much waste their activities produce. Vianez and Barbosa (2003), suggest several alternatives for the use of wood residues, including the use for the cultivation of edible mushrooms. This activity could contribute to a sustainable regional development. In this way, the objective of this study is to study the feasibility of using sawdust supplemented with soy bran for growing L. strigosus, a native mushroom of the Amazon region.