Extração de antimicrobianos de cogumelos dos gêneros Agaricus e Lentinula, cultivados em rejeitos agroindustriais por fermentação em estado sólido

Abstract

The metabolites produced by several species of mushrooms have antimicrobial action against bacteria groups of high importance for the food industry as those belonging to the genus Staphylococcus. The purpose of this work was to investigate the antimicrobial action of extracts of edible mushroom Agaricus subrufescens and Lentinula edodes, on pathogenic micro-organisms Staphylococcus aureus and Escherichia coli. The mycelium were grown by solid-state fermentation, using as substrate straw and rice bran. The extraction of the antimicrobial compound was tested using three solvents: water, ethanol and ethyl acetate at room temperature and at 60°C. For the verification of the inhibitory capacity of extracts obtained technique was used disk diffusion. The extracts of Lentinula edodes strains tested showed inhibiting capacity on Escherichia coli and Staphylococcus aureus in both temperatures, forming inhibitory halos up to 15.73± 2.69mm. Already the extracts of Agaricus subrufescens showed inhibition only when extracted at 60°C and using ethyl acetate if inhibitory halo up to 11,97±1,43 mm.