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Pleurotus ostreatus var. florida, known as white shimeji, is one of the most widely consumed mushrooms in the world and in Portugal. This species is of great interest due to its sensory and nutritional aspects, as well as the fact that it is cheaper to grow and requires less specific conditions. Currently, there is a growing population scenario, which increases the demand for food and products to meet the needs of the population, generating a greater production of co-products. As a result, there is a need to reuse these materials, and mushroom cultivation has become a biotechnological strategy to valorize and reuse these by-products. To this end, this study aimed to assess the feasibility of reusing agro-industrial by-products generated from bean cultivation and craft beer production, analyzing the carbon and nitrogen contents present in the formulations tested, correlating them with biological and production parameters, as well as analyzing the ideal C:N ratios for mycelial growth and basidiom development.
Über den Autor / die Autorin
Bachelor's degree in Biotechnology from the Federal University of Paraíba (UFPB). He works in the field of microbiology with a focus on the biology and biotechnology of fungi - edible mushrooms.
