Name: Physicochemical Characterization of Pleurotus Ostreatus Var. Florida (en Inglés)
Price: 60.20 USD
Availability: InStock
Author: José Victor Ferreira Fernandes; Kristerson Reinaldo De Luna Freire; Adna Cristina Barbosa De Sousa
ISBN: 9786208353865

portada Physicochemical Characterization of Pleurotus Ostreatus Var. Florida (en Inglés)

Physicochemical Characterization of Pleurotus Ostreatus Var. Florida (en Inglés)

Formato

Libro Físico

Editorial

Our Knowledge Publishing

Autor

José Victor Ferreira Fernandes; Kristerson Reinaldo De Luna Freire; Adna Cristina Barbosa De Sousa

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9786208353865

Physicochemical Characterization of Pleurotus Ostreatus Var. Florida (en Inglés)

José Victor Ferreira Fernandes; Kristerson Reinaldo De Luna Freire; Adna Cristina Barbosa De Sousa (Autor) · Our Knowledge Publishing · Tapa Blanda

Libro Nuevo Importado

Envío: 16 a 22 días háb.

$ 109.46$ 60.20

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 50 unidades

$ 60.20

Llega entre el 13 Ago y el 25 Ago a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Physicochemical Characterization of Pleurotus Ostreatus Var. Florida (en Inglés)"

Edible mushrooms of the Pleurotus genus are widely recognized for their ecological, biotechnological and nutritional applications, and are the second most cultivated type of mushroom in the world. This study investigated the production of Pleurotus ostreatus var. florida grown in substrates based on agro-industrial by-products from bean cultivation and craft beer production. Four formulations were tested, varying only the type of supplement used: T1 (80% green bean pods without grains + 20% malt bagasse), T2 (T1 + 5% residual yeast), T3 (T1 + 10% hot trub) and T4 (T1 + 10% hop trub). The substrates and supplements were evaluated for pH, reducing, non-reducing and total sugars, ash, soluble solids, carbon (C), nitrogen (N) and C/N ratio. The mushrooms were analyzed for biological and production parameters, including moisture, protein, lipid, carbohydrate, ash and total calorie content.