Desarrollo de un biomaterial estructural a partir de un hongo filamentoso y el bagazo residual de la elaboración de cerveza artesanal de taxo (Passiflora Mollisima L.)

Abstract

Currently, the development of sustainable materials has gained significant importance in light of growing concerns about the environmental impact of conventional plastics. In recent years, biotechnology has proposed innovative alternatives that enable the conversion of agro-industrial waste into high value-added products. This study proposes the development of a structural biomaterial from the residual bagasse generated in the production of craft beer with taxo (Passiflora mollissima L.), using the filamentous fungus Pleurotus ostreatus as an affinity agent. The process included the formulation and pilot production of craft beer, the physicochemical analysis of its main ingredients, and the development of a mycelial biomaterial obtained. The results demonstrated that beer bagasse is a suitable substrate for the growth of Pleurotus ostreatus, allowing the formation of a solid, biodegradable material. This proposal represents a feasible and ecological alternative that aligns with the principles of bioeconomy and circular economy, promoting the comprehensive use of local by-products and the development of environmentally friendly solutions.