Conditions for mycelial growth in field phase

Substrate preparation

The 90% humidity content of the masilla was adjusted to 75-80% by filtration. The maguey tequila bagasse was obtained from a brewery in the city of Tequila, Jalisco. The maguey bagasse was fermented for 20 days in order to eliminate soluble sugar and to prevent contamination by molds. Then the humidity was adjusted to 80% based on dry weight (Soto-Velazco et al. 1991). Masilla and bagasse (M: B) were mixed in the following proportions: 1: 1, 1: 3, 3: 1 and 1: 0. A 0: 1 mixture with maguey bagasse was used as a control.

Pasteurization

After the substrates were mixed, 4 kg of substrate were placed in 30 x 40 cm polyethylene plastics bags. Each studied sample was replicated four times for both strains. Substrates were pasteurized by steaming for 3 h in a 200 l capacity hermetically-sealed metal container with 50 l of hot water.

Fruit body development

The inoculation of the substrates was carried out 24 h after the pasteurization, and consisted of mixing 5% inoculum on a fresh weight basis, and then incubating at 28°C in the absence of light until the mycelium was fully colonized. For good fruit body development, bags with completely colonized substrate were transferred to an area with a humidity of 70-80% and indirect natural light.

Biological efficiency and production rate

The biological efficiency (BE) (Tschierpe and Hartman 1977) and the production rate (PR) (the daily yield taking into account the biological efficiency during the period of incubation and fruiting) (Royse 1985), was evaluated for each strain of Pleurotus spp and substrate mix.

RESULTS AND DISCUSSION

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