Inhibition of Phenolics Uptake by Ligninolytic Fungal Cells and Its Potential as a Tool for the Production of Lignin-Derived Aromatic Building Blocks.

Lignin is the principal natural source of phenolics but its structural complexity and variability make it difficult to valorize through chemical depolymerization approaches. White rots are one of the rare groups of organisms that are able to degrade lignin in ecosystems. This biodegradation starts through extracellular enzymes producing oxidizing agents to depolymerize lignin and continue with the uptake of the generated oligomers by fungal cells for further degradation.

Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed.

The present work investigates the bioconversion of the olive cake (OC) generated by olive oil industries in Morocco through solid-state fermentation using selected filamentous fungi to increase its nutritional values for subsequent valorization as ruminants feed. The fungi, namely Beauveria bassiana, Fusarium flocciferum, Rhizodiscina cf. lignyota, and Aspergillus niger were cultured on OC for 15 days.