Bromatological aspects of Lentinus crinitus mushroom (Basidiomycota: Polyporaceae) in agroforestry in the Cerrado

Abstract

Much of the diversity of mushrooms is still unknown to science. On the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. On particular, the Yanomami people launched the encyclopedia of food (Sanoma) in 2016 to preserve their knowledge of their own food. They demonstrated how food production can be balanced with the forest and present dozens of mushrooms that are consumed by their communities. On view of the above information, the objective of this work is to present bromatological aspects of the Lentinus crinitus mushroom from an agroforestry homegarden in the Cerrado. The specimen was collected from an agroforestry homegarden with biome forest species and agronomic species, located in the Brazilian Cerrado, in the city of Goiânia, Goiás. L. crinitus mushrooms presented 61% humidity, containing 14% crude protein, 1.5% ether extract, 26% crude fiber, and 3.4% mineral matter. Ots bromatological characteristics are similar to others of commercial fungi. There is great potential for the use of the Lentinus crinitus mushroom in agroforestry yards in the Brazilian Cerrado, reconciling environmental conservation with the diversification of the production of agroextractive products.

Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food

“…As in the previous work (Silva-Neto et al, 2019), the authors reinforce the potential for using mushrooms in agroforestry yards in the Brazilian Cerrado, notably F. brasiliensis in the case of this study. In this work, we collected a larger amount of F. brasiliensis than that collected from L. critunus previously.…”

“…This indicates the preference of this fungus for light dense woods. The same characteristic was observed for the mushroom Lentinus crinitus (L.) Fr., found in agroforestry systems in the state of Goiás by Silva-Neto et al (2019), and the authors emphasize that information about the types of wood preferred by wild fungi are important for the development of suitable substrates for the commercial cultivation of these species. This suggestion must not, however, limit the possibility of tests with other substrates, whose composition directly influences the bromatological characteristics of the fungus.…”

“…From the choice of the specimens, the species was determined through the comparison of photos and with bibliographic material (Coimbra & Welch, 2018). The area is the same as where the Lentinus critunus have already been found and studied by our research group in previous work (Silva-Neto et al, 2019).…”

Antimicrobial activity, chemical composition and cytotoxicity of Lentinus crinitus basidiocarp

“…We can find some studies regarding the nutritional potential of this mushroom, namely its content in ashes, fat, protein, and total carbohydrates. [16][17][18] To the best of our knowledge, the antimicrobial potential of L. crinitus basidiocarp has been reported just against Fusarium sp. conidium sporulation.…”

Evaluation of nutritional values of wild mushrooms and spent substrate of Lentinus crinitus (L.) Fr

“…Wild mushrooms of L. crinitus presented content of 14.42% protein and 57.18% fiber (Table 1), higher than the reported values for Rios Hurtado and Hicela Mosquera Mosquera (2015) and Silva-neto et al (2019). This protein content can be compared with products found in common grocery items such as beans, corn, rice and wheat, which contain protein values of 28%, 10.2%, 7.6% and 14.3%, respectively (Chapingo et al, 2006;Kozioł, 1992) and other mushrooms as Ganoderma lucidum (8.59 %), Lentinus brunneofloccosus (8.13%) and Pleurotus ostreatus (9.56%) (Sharif et al, 2017;Zoho Bi et al, 2016).…”