Desarrollo de un biomaterial sostenible procedente del micelio de Ganoderma sp. Y bagazo de cebada malteada

Abstract

Malt bagasse, a plant biomass composed mostly of simple sugars and nitrogenous compounds, constitutes around 85% of the waste generated by the brewing industry, with its destination often being incineration or disposal, causing a significant environmental impact on soils, water bodies, and greenhouse gases. This study, in the search for new sustainable materials, evaluates the potential of malt bagasse as a substrate for the cultivation of Ganoderma sp. due to its nutritional components that favor the growth of fungal biomass. The plant substrate was characterized for the development of aerial mycelium within 10 days with a relative humidity of 50%. For material curing, hot pressing was performed at temperatures of 70 - 100°C for 20 minutes, and qualitative properties were evaluated, obtaining a high concentration of reducing sugars, and quantitative properties with a protein percentage of 7.57% using the Kjeldahl method. The mechanical properties of the biomaterial showed displacement (21.281mm), tension (0.186N/mm²), and deformation (18.505%). The biodegradability rate was analyzed using 20% glycerol as a natural plasticizer, yielding 51.26%. The qualitative and mechanical analyses of the biomaterial indicated that the mycelium developed on the substrate presents suitable characteristics for use in textile and structural applications.