Production of edible mushroom and degradation of antinutritional factors in jatropha biodiesel residues

Abstract

a b s t r a c tThe elimination of antinutritional factors of the Jatropha curcas L. seed cake is important for decreasing environmental damage and adding economic value to this residue of the biodiesel industry. In this study, we analyzed the ability of Pleurotus ostreatus to degrade antinutritional factors and produce edible mushrooms using different proportions of the J. curcas seed cake as substrate. After 60 d of incubation at 25 C, we observed 95% phytic acid and 85% tannins reductions, and high mushrooms productivity. There was no evidence of tannins or phytic acid in these mushrooms. Furthermore, the phorbol ester concentration observed in these mushrooms was around 1000-fold lower than that found in the nontoxic variety of J. curcas. Thus, P. ostreatus can degrade the antinutritional factors found in J. curcas seed cake. The jatropha seed cake can potentially be used for mushroom production, with high nutritional value, and animal ration, after treated by P. ostreatus, adding economic value to the biodiesel residue and avoiding inadequate disposal in the environment.

Conversion of residues and by-products from the biodiesel industry into value-added products

“…However, hydrogen was only generated when the cotton-seed cake was pretreated with NaOH (10 %) (Panagiotopoulos et al 2013). In a different approach, seed cakes have been used in solid-state fermentation to produce edible fungus and enzymes (Veerabhadrappa et al 2014;da Luz et al 2013). da Luz et al (2013) described the production of the edible fungus Pleurotus ostreatus from jatropha seed cake; this fungal strain degraded the antinutritional factors in the jatropha seed cake (da Luz et al 2013).…”

“…In a different approach, seed cakes have been used in solid-state fermentation to produce edible fungus and enzymes (Veerabhadrappa et al 2014;da Luz et al 2013). da Luz et al (2013) described the production of the edible fungus Pleurotus ostreatus from jatropha seed cake; this fungal strain degraded the antinutritional factors in the jatropha seed cake (da Luz et al 2013). Similarly, Veerabhadrappa et al (2014) reported proteases and lipases from Aspergillus versicolor CJS-98 in the solid-state fermentation of jatropha seed cake.…”

Jatropha seed cake supplementation for improved fungal growth and later use as animal feed

“…Jc has been used as a substrate for white-rot fungal growth (de Barros et al, 2011;Kasuya et al, 2012;da Luz et al, 2013;Da Luz et al, 2014). However, previous studies focused on the degradation of phorbol ester to improve the usefulness of this material.…”

“…The substrate was then innoculated using fungi grown in rice and incubated for 45 days at 25°C. This incubation time was determined based on a previous study (da Luz et al, 2013). Three grams sample from each flask were used to determine the pH, as well as ergosterol, lignin and cellulose/hemicellulose levels.…”

Bio-detoxification of Jatropha curcas seed cake by Pleurotus ostreatus

“…Curcin and the antinutritional factors can be degraded by thermal or biological treatments (Aregheore et al, 2003;Kasuya et al, 2012;Rehman and Shah, 2005). da Luz et al (2013) showed the degradation of antinutricional factors by Pleurotus ostreatus.…”