Made available in DSpace on 2017-07-21T18:53:13Z (GMT). No. of bitstreams: 1 EDENES MARIA SCHROLL LOSS.pdf: 3283056 bytes, checksum: b462cc2219aab59d022c471e4469c9f0 (MD5) Previous issue date: 2009-05-25 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The agroindustrialization of corn base products through humid processing results in solid and liquid by-products, which disposed in inadequate form become sources of contamination and aggression to the environment. The present work had as its objective the valorization and use of these by-products of the corn chain (straw of corncob, corn steep licor and corncob), using the solid state fermentation (SSF) for the production of Pleurotus spp mushrooms, a product with important nutritional, functional and gastronomical characteristics. The first stage of this work comprised the characterization of the selected by-products (straw of corncob, corncob and corn steep licor), which were the base to the studies of composed-base obtaining with potential for the production of Pleurotus (ostreatus and florida). In the second stage a 23 factorial planning indicated that corncob straw + corn steep licor and water 1:1 in pH = 5,0 presented better biological efficiency for both species of Pleurotus (florida and ostrearus). Kinetic studies accomplished with the composed-base that presented better efficiency revealed a significant interaction between the variable crude fiber and C/N relation, indicating that these factors are important for the mushroom development process. The characterization of the fruiting bodies of the produced mushrooms indicated nutritional values equivalent to the ones in the literature, since it was obtained 92,18% of humidity, 13,50% of proteins, 1,00% of lipids, 65,76% of total carbohydrates, 4,56% of ashes, and energy value of 25,48 Kcal/100g. Quantitative analyses of the aflatoxin and zearalenona mycotoxins indicated inferior values to the limits set by the national and international legislations for corn grains. The presence of these pollutants indicates that they were absorbed from the substract by the fungus. / A agroindustrializa??o de produtos a base de milho atrav?s de processamento ?mido resulta em subprodutos s?lidos e l?quidos, que dispostos de forma inadequada tornam-se fontes de contamina??o e agress?o ao meio ambiente. O presente trabalho teve como objetivo a valoriza??o e o aproveitamento destes subprodutos da cadeia do milho (palha do sabugo do milho, milhocina e sabugo do milho), utilizando a fermenta??o no estado s?lido (FES) para a produ??o de cogumelos Pleurotus spp, produto com importantes caracter?sticas nutricionais, funcionais e gastron?micas. A primeira etapa do trabalho se resumiu na caracteriza??o dos subprodutos selecionados (palha do sabugo de milho, sabugo de milho e milhocina), que foram base para os estudos de obten??o de composto-base com potencial para a produ??o de Pleurotus (ostreatus e florida). Na segunda etapa um planejamento fatorial 23 indicou que palha do sabugo do milho + milhocina e ?gua 1:1 em pH = 5,0 apresentou melhor efici?ncia biol?gica para ambas as esp?cies de Pleurotus (florida e ostreatus). Estudos cin?ticos realizados com o composto-base que apresentou melhor efici?ncia revelaram uma significativa intera??o entre a vari?vel fibra bruta e rela??o C/N, indicando serem estes fatores importantes para o processo de desenvolvimento dos fungos. A caracteriza??o dos corpos de frutifica??o dos cogumelos produzidos indicou valores nutricionais equivalentes aos da literatura, tendo sido obtidos em base seca: 92,18% de umidade, 13,50% de prote?nas, 1,00% de lip?deos, 65,76 de carboidratos totais, 4,56% de cinzas e valor energ?tico de 25,48 Kcal/100g. An?lises quantitativas das micotoxinas aflatoxina e zearalenona indicaram valores inferiores aos limites estipulados pelas legisla??es nacionais e internacionais, para gr?os de milho. A presen?a desses contaminantes indica que estes podem ter sido absorvidos dosubstrato pelo fungo.

Content: In the leather industry, the shaved wastes after the wet blue phase, which are exposed by the shaving process, are one of the substances that cause environmental pollution for the leather industry. Most of the time, these wastes can be buried and may cause serious environmental pollution. In this study, wet blue shaved wastes to be mineralized to chromium and so prevented oxidise to Cr (VI) by using oyster mushrooms (Pleurotus ostreatus) .Wet blue shaved wastes were mixed with 0.5%, 1%, 1.5% and 2% doses into the growth medium. After the oyster mushroom growth, the consuming of chromium from the growth media and chromium content that uptaken by the mushroom were investigated with in House method / ICP-MS. Take-Away: -Oyster mushroom degrade the waste -Oyster mushroom can uptake chromium -Oyster mushroom can grow medium where contens chromium