Author, as appears in the article.: Macias Gonzalez, Armando Antonio; Crespo Zafra, Lourdes Mariana; Bordons, Albert; Rodriguez-Porrata, Boris;
Department: Bioquímica i Biotecnologia
URV's Author/s: Bordons de Porrata- Doria, Albert
Keywords: Substrates Scalding Residues Pleurotus-ostreatus Pleurotus Pasteurization Paddy straw pasteurizer Health Growth Edible mushroom Design Consumption Bacteria
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: albert.bordons@urv.cat
Author identifier: 0000-0002-5320-8740
Record's date: 2023-10-21
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://office2.jmbfs.org/index.php/JMBFS/article/view/5729
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Journal Of Microbiology Biotechnology And Food Sciences. 12 (1):
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
Article's DOI: 10.55251/jmbfs.5729
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV