Abstract:The choice of residue to be used in the cultivation of a fungal species must take into account the structural and chemical composition of the material in order to be successful in their cultivation. Thus, this study evaluated the physical and chemical characteristics of pineapple and açaí residues and their alterations after the cultivation of two Pleurotus ostreatus strains (474 and 542). The fungi were cultivated in pineapple, açaí, and pineapple + açaí residues, which were added to a mixture of brans, and C… Show more
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