Viability of Cassava peels spawn production and mushroom cultivation
Abstract This work was carried out to ascertain the viability of spawn produced on cassava peels and used for spawning cassava peels and sawdust substrates and compare the yield with mushroom fruits from the conventional Sorghum bicolor known to be the best material for spawn production. Three different species of mushroom cultures were inoculated on cassava peels, two Pleurotus pulmonarius strains (FIIRO and Thailand) and Lentinus squarroslus. The study of mycelia colonization rate study was done in triplicate. L. squarroslus completed colonization within 18days of inoculation in test tube with a growth mean value of 11.16cm, the two strains of P. pulmonarius (FIIRO and Thailand) completed colonization in 21 days with FIIRO strain having growth mean value of 11.46cm and Thailand strain 11.20cm. Cassava peels spawn production was done in two ways, singly and supplemented with rice bran, yield from different species of mushroom (L. squarroslus and P. pulmonarius (FIIRO Strain) cultivated with cassava peels spawn in the study were compared with sorghum grains spawn. Different weight of 100, 200, 300g were used for cultivation, sorghum grains spawn produced the highest yield (202.13g) from the two species used followed by cassava peels supplemented with rice bran (179.86g) and single cassava peels spawn (124.13g). L. squarroslus did not fruit on cassava peels even with the sorghum grains spawn. The differences from the yield of the three spawn was negligible as the differences was not noticeable (cassava peels 124.133±5.21a, supplemented cassava peels spawn 179.867±0.64a, and sorghum grains spawn 202.133±8.86a). This result verified the use of cassava peels in the production of viable mushroom spawn.
Towards a collaborative approach between practitioners and academics: insights from an academic–Fairtrade collaboration
Partnership approaches have been identified as crucial for meeting the Sustainable Development Goals. In the context of an emerging literature on cross-sector partnerships, and more specifically reflections on how academic institutions and non-governmental organizations (NGOs) create effective and mutually beneficial research collaborations, this paper draws on the experiences of a particular partnership between academic researchers and a Fair Trade organization partnership to contribute to building an understanding of how collaborative research can be achieved more effectively. A set of collaborative outputs resulted from the experience, including best practices for engagement and a training tool. It has contributed to changes in some of Fairtrade International’s ways of working with researchers. We found that we had more in common than what divided us in terms of skills and attitudes to knowledge, which is an important factor in the success of our relationship. Rooted in reflective practice, our project highlights the importance of trust and relationship building but also recognition of formal agreements and institutional structures to sustain the relationship.
CONTINUOUS PRODUCTION OF BLUE‐TYPE CHEESE FLAVOR BY SUBMERGED FERMENTATION OF Penicillium roqueforti
A two-stage continuous process for the production of Blue cheese flavor from lipolyzed milk fat by submerged fermentation of Penicillium roqueforti was developed. In the first stage, P. roqueforti was grown aerobically on a corn-steep liquor/sucrose medium at 25° C, pH 7, aeration rate 1 liter air/min/L medium, and dilution rate 0.05 hr−1. The effluent air and culture over-flow were led to a maturing tank and allowed to age 24 hr. The mycelial culture was then pumped into a second fermentor to which lipolyzed milk fat was also fed continuously. An average 24 hr contact time between mold mycelium and fatty acids was maintained. The fatty acids and perhaps other components of the lipolyzed cream were metabolized by the P. roqueforti mycelium to produce a fluid product with a Blue cheese-type flavor. Small portions of this product were acceptably added to snack and party dips and salad dressings, as a Blue cheese replacement.