Resumo

BERMUDEZ-SAVON, Rosa Catalina; GARCIA-ODUARDO, Nora  e  SERRANO-ALBERNI, Migdalia. A Sustainable Technology Contribuiting to the Food Security. RTQ [online]. 2013, vol.33, n.2, pp.181-192. ISSN 2224-6185.

A sustainable way for food and energetic security in rural and the city regions, is presented with the application of the solid state fermentation for the biotransformation of lignocellulosic byproducts and agro-industrial wastes with white-rot fungi. Inamush as advantages of this technology, is showed the cultivation of mushroom Pleurotus spp.on coffee pulp, cedar chip , coconut and cocoa shells, and the influence of it´s mixture (1:1), trough examination of their growth rates and conversion efficacy to fruiting bodies, which cause contamination of soil and water, because of large volumes and difficult management. The use of residues for these cultive was consolidate such as alternative viable for food production, capable to satisfy the protein and nutritive necessity of population in the non-developing countries, besides low cost production, high protein content and obtention in large quantity in short time. In addition to produce complements for animal feet, such as the spent oyster mushroom substrate postcosecha is detoxified, has proteic content and better digestibility than original substrates,and can be used as animal feed or fertilizer, at the same time, was eradicated the problem of environmental contamination of these residues provoking and further contribution at sustainable development of the communities.

Palavras-chave : state fermentation; Pleurotus spp.; substrates; edible mushroom; sustainable technology.