RESUMO

The vinasse is a by-product generated during the manufacture of alcohol from sugarcane fermentation. Rich in organic matter, it is known that the vinasse has the potential to be used as a source of nutrients for plants as well as microorganisms. In this study, the fungi Pleurotus sajor-caju, P. ostreatus, P. albidus and P. flabellatus were cultivated in vinasse and utilised as a complementary diet for Danio rerio fish. The fungi mycelia cultured in vinasse for 15 days were lyophilised and offered to the fishes at a rate of 2% (medium/body weight) for 28 days. P. albidus produced the highest biomass (16.27 g L-1). Bromatological analysis of mycelia showed similar values to commercial rations. Toxicity tests showed that fish survival was 100% and no significant biomass loss was observed, indicating that the tested fungi grown in vinasse showed no toxicity. Our results showed that vinasse is a promising by-product for fungal growth and the mycelia of Pleurotus sp. fungi can be included in the diets of fish as a nutritional supplement.