title: Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region.
abstract: 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 (800 g:200 g) 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 (324.33 kcal) 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 (463.55 U/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.
authors: Federal University of Amazonas-UFAM, Pharmaceutical Science College, Manaus, Amazonas, Brazil.
authors: Ana Rita Gaia
authors: AR
authors: Machado
authors: Federal University of Amazonas-UFAM, DPUA Culture Collection, Manaus, Amazonas, Brazil.
authors: Maria Francisca Simas
authors: MF
authors: Teixeira
authors: Federal University of Amazonas-UFAM, DPUA Culture Collection, Manaus, Amazonas, Brazil.
authors: Larissa
authors: L
authors: de Souza Kirsch
authors: Western Amazonas Embrapa, Department of Laboratory Management-LASP, Manaus, Amazonas, Brazil.
authors: Maria da Conceição Loureiro
authors: Mda C
authors: Campelo
authors: Federal University of Amazonas-UFAM, Pharmaceutical Science College, Manaus, Amazonas, Brazil.
authors: Ila Maria
authors: IM
authors: de Aguiar Oliveira
keywords: Basidiomata; Edible mushroom; Nutritional value; Proteases; Solid state fermentation