Autor segons l'article: Macias Gonzalez, Armando Antonio; Crespo Zafra, Lourdes Mariana; Bordons, Albert; Rodriguez-Porrata, Boris;
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bordons de Porrata- Doria, Albert
Paraules clau: Substrates Scalding Residues Pleurotus-ostreatus Pleurotus Pasteurization Paddy straw pasteurizer Health Growth Edible mushroom Design Consumption Bacteria
Resum: Pleurotus ostreatus (oyster mushrooms) are the second edible mushroom produced worldwide. They have great nutritional value, their production is sustainable and uses a variety of cheap lignocellulosic substrates, including agricultural and industrial wastes. This article aims to discuss the various methods of substrates disinfection for growing Pleurotus ostreatus, which is one of the most critical step in mushroom cultivation. The main characteristics of thermal pasteurization and other disinfection methods such as microwave and ultraviolet radiation have been compared and discussed.In terms of the production of Pleurotus, the most common substrate disinfection methods have been compared with particular emphasis on the yield and the biological efficiency. The ratio time/Temperature in thermal pasteurization has also been focused because of its major influence on the degradation of substrate nutrients and the equipment used for pasteurization has also been described.The main conclusion of this review is that thermal pasteurization is the best option for disinfection as it eliminates the major competitive microorganisms from the substrates, retain major nutrients, and allows some beneficial microorganisms to survive. Among several pasteurization methods, scalding at 80 degrees C for short times less than 30 min seems the best option, and substrate processing tunnels seems to be the most suitable equipment.
Àrees temàtiques: Zootecnia / recursos pesqueiros Química Molecular biology Microbiology Food science & technology Food science Farmacia Ciências biológicas iii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotechnology
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: albert.bordons@urv.cat
Identificador de l'autor: 0000-0002-5320-8740
Data d'alta del registre: 2023-10-21
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://office2.jmbfs.org/index.php/JMBFS/article/view/5729
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of Microbiology Biotechnology And Food Sciences. 12 (1):
Referència de l'ítem segons les normes APA: Macias Gonzalez, Armando Antonio; Crespo Zafra, Lourdes Mariana; Bordons, Albert; Rodriguez-Porrata, Boris; (2022). PASTEURIZATION OF AGRICULTURAL SUBSTRATES FOR EDIBLE MUSHROOM PRODUCTION. Journal Of Microbiology Biotechnology And Food Sciences, 12(1), -. DOI: 10.55251/jmbfs.5729
DOI de l'article: 10.55251/jmbfs.5729
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications
Repositori URV