Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region

• Published in: Saudi journal of biological sciences Vol. 23; no. 5; pp. 621 - 627
• Main Authors: Machado, Ana Rita Gaia, Teixeira, Maria Francisca Simas, de Souza Kirsch, Larissa, Campelo, Maria da Conceição Loureiro, de Aguiar Oliveira, Ila Maria
• Format: Journal Article
• Language: English
• Published: Riyadh, Saudi Arabia Elsevier B.V 01.09.2016; Saudi Biological Society; Elsevier
• Subjects: Basidiomata; Edible mushroom; Nutritional value; Original; Proteases; Solid state fermentation; Basidiomata; Edible mushroom; Nutritional value; Proteases; Solid state fermentation
• ISSN: 1319-562X; 2213-7106
• DOI: 10.1016/j.sjbs.2015.07.002

This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE+LI) or rice bran (Oryza sativa) (CE+RB) in the ratio of 2:1 (800g:200g) to investigate the nutritional composition and proteolytic potential of the fruiting body produced. Significance values of yield were determined on substrate combinations. In CE+LI the biological efficiency of the mushrooms was 93.5% and the content of fat (4.5%), fiber (11.0%), protein (27.0%) and amino acids were higher when compared with CE+RB. Among the amino acids, the amount of glutamic acid, aspartic acid, alanine, arginine and leucine was high. The biological efficiency on CE+RB reduced to 84.2% and based on the nutritional value, carbohydrates (53.59%), energy (324.33kcal) and minerals such as zinc, iron, copper, potassium and phosphorus were higher in this substrate combination. Protease activity from fruiting body was significant in CE+LI (463.55U/mL). This protease showed an optimal activity at 50°C in neutral and alkaline pH with maximum stability at 30°C at alkaline pH. This is the first report of L. citrinus fruiting body nutritional composition with potential for human food and application in industrial processes.