The bioconversion of vineyard pruning and grape pomace by Pleurotus spp. using a solid state fermentation (SSF) was evaluated. Fruiting body production and chemical changes in the substrates after harvesting were measured. Biological efficiency and bioconversion ranged from 37.2 to 78.7% and from 16.7 to 38.8%, respectively. The best substrates for mycelial growth and mushroom yield were the mixtures with higher vineyard pruning content. Inclusion of pruning content had higher phenolic components and total sugars, better C/N ratio, and lower crude fat and total nitrogen than pomace. On the contrary, mycelium grew more slowly and scarcely in all treatments with 100% grape pomace. Moisture, protein, fat, and lignin contents were generally higher in mixtures with higher pomace proportion, whereas neutral detergent fiber, hemicellulose, and cellulose contents were higher with pruning content. Pleurotus strains may act depending on the availability of fiber fractions of substrate, and dynamic changes in digestion might occur as these fractions change during fungal growth. The recycling of viticulture residues through SSF by Pleurotus has great potential to produce human food and yields an available high-fiber feed for limited use in ruminants.
The production of four strains of edible mushroom Lentinula edodes was evaluated through solid-state fermentation (SSF) of vineyard pruning (VP), barley straw (BS), and wheat straw (WS). Biological efficiency, proximal composition, and energy value of the fruiting bodies, as well as substrate chemical changes after harvest, were determined. The shortest primordium formation time (28 days), highest biological efficiency (93.25%), highest yield (37.46%), and shortest production cycle (6 days) were observed in VP. The fruiting bodies obtained from VP had high energy value (379.09 to 392.95 kcal) and contents of protein (12.37 to 17.19%), but low contents of fat (1.82 to 2.15%). After SSF, phenol concentration decreased on VP (1.2 mmol/L) and BS (0.31 mmol/L), but on WS remained practically the same. Hemicellulose decreased in all substrates; cellulose increased on WS and decreased in the rest of the treatments. Lignin decreased on WS and BS, but its concentration increased on VP. The variability observed in the degradation capacity of lignocellulosic components was influenced by the substrate's nature, environmental factors, and genetic factors among strains. VP has great potential for shiitake production due to its low cost, short production cycles, and high biological efficiency.
This paper reports a general overview of current research on analysis and control of the power grid with grid scale PV-based power generations as well as of various consequences of grid scale integration of PV generation units into the power systems. Moreover, the history of PV renewable growth, deregulation of power system and issues related to grid-connected PV systems considering its contribution to various responsibilities like frequency control, virtual inertia capabilities and voltage regulation are discussed. Moreover, various outcomes of the high-penetrated grid with PV power plants such as power quality, active and reactive power control, protection, balancing and reliability under various loading conditions are reviewed and discussed.
The calorigenic effect of feeding (apparent heat increment, AHI) and post‐prandial nitrogen excretion (PPNE) were measured in postlarval (PL 25–30) Penaeus setiferus, P. schmitti, P. duorarum and P. notialis fed a fixed ration of 3 mg/animal using purified diets with 40, 50, 60, or 65% protein. Both AHI and PPNE increased with increasing dietary protein. The contribution of PPNE to AHI varied from 6.1 to 94%, with lesser values for P. setiferus and greater ones for P. duorarum. Also, the AHI coefficient (percentage of ingested energy) increased with increasing dietary protein. The AHI and PPNE coefficients for the four shrimp species ranged from 0.3 to 6.5% and 0.02 to 5.04% of ingested energy, respectively. These results suggest close relationships among protein requirements, the capacity to use dietary proteins as a source of energy, and adaptation by different species to different types of food. The amount of energy used for production of ammonia is proposed as an adequate measure of the part played by dietary proteins in food cost.
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