Characterization of the product of trichoderma harzianum rifai (a-34) solid fermentation on sugar cane bagasse

Abstract

The fungus Trichoderma harzianum Rifai (A-34) is used in Cuba as a viable alternative in order to substitute chemical products that represent a high cost in the production of vegetables. To achieve longer shelf-life solid formulations of the fungus are developed, for which it is necessary to develop the separation and concentration of the fungus’ conidia. At the National Center of Applied Electromagnetism in Santiago de Cuba it was characterized the product of solid fermentation on Trichoderma harzianum Rifai (A-34) on sugar cane bagasse as a substrate. A particle size classification of the solid fermentation product of Trichoderma harzianum Rifai (A-34) was performed and an average diameter per size class of 0,688 mm was found. An apparent particle density of 0,155 g/cm3; conidia concentration in the tray was 2, 14·109 conidia/g of substrate. In the case of the fungus grown under the influence of magnetic fields, significant differences were obtained for the apparent density of the particles (0,163 g/cm3) and the conidia concentration in the tray (2,40·1011 conidia/g of substrate).