Estudo de enriquecimento proteico da algaroba (Prosopis juliflora) utilizando lentinus crinitus CCIBt 2611 visando a produção de ração animal.

Abstract

A factorial design was employed to study effect of temperature (28, 34, and 40 °C), supplementation with commercial soybean flour (0, 5, and 10 %) and fermentation time (0, 7, and 14 days) on the protein enrichment of mesquite (Prosopis juliflora) by Lentinus crinitus CCIBt 2611 to make an animal feed. The experiment included a 2k (k = 3) central composite design and it was considered significant p < 0.05, which included 16 factorial points and 4 central points. The fermentation was carried out in closed pots containing 30 g of substrate supplemented with commercial soybean flour at the proportions set out on the experimental design, 75 ml of distilled water, and inoculum. The temperature and fermentation time do not showed influence on the protein content of the fermented. The assays 3 and 11, with 13.32% and 12.84% of contribution on the protein content of the fermented, respectively, showed the best results. The supplementation with commercial soybean flour at 10 % was the best condition of protein enrichment of mesquite (Prosopis juliflora) by Lentinus crinitus CCIBt 2611. The experimental data were fitted to the obtained model and this model was statistically significant and statistically predictive, with R2 = 0.9290 and pure error = 0.8106.