Agroindustrial waste from Vale do Ivaí-PR: biotechnological potential for the production of edible mushrooms and industrial enzymes

Abstract

Agro-industrial residues are important sources of raw materials with biotechnological potential, in the cultivation of edible mushrooms and production of industrial enzymes. The efficient management of waste generated by agroindustry reduces environmental impacts and enhances the development of sustainable technologies. Waste generated in agro-industrial production, which accumulates in the environment, becomes a growing concern; sustainable disposal is a crucial alternative to reduce environmental impacts and add economic value. The objective of this work was a) to select agro-industrial waste generated in the Ivaí Valley for the cultivation of edible mushrooms of the genus Pleurotus and b) to evaluate the biotechnological potential for the production of extracellular enzymes. Growth tests were carried out with three strains of Pleurotus sp., popularly known as black shimeji, white shimeji and salmon shimeji, using four agro-industrial residues. The analysis of the production of cellulase, phenoloxidase and amylase enzymes for each basidiomycete strain was carried out using the cup plate technique, with specific enzyme substrates. The phenoloxidase enzyme was produced in all culture media and shimeji strains. Cellulase enzymatic activity was identified only in cultures with shimeji salmon strains. Although the formation of fruiting beginnings did not occur during the mushroom production stage, complete development of micellization was observed in the cultivation media. It is concluded that adequate waste management, combined with the cultivation of edible mushrooms and the production of enzymes, presents an innovative and sustainable alternative. Contributing significantly to reducing environmental impact and developing economically viable solutions.

Keywords: agro-industrial waste; biotechnological potential; Pleurotus sp.,; environmental impact.