The aim of this work was to characterise wine-related wastewaters and ascertain the wastewater concentrations that were optimal for treatment by Trametes pubescens. Laccase production was also monitored. Crudely purified laccase was tested independently to determine its role in phenolic compounds degradation and colour change. The fungal treatment resulted in decreases in the wastewater chemical oxygen demand of up to 83+/-2.1%, phenolic compounds of 87+/-1.6% and colour of 88+/-4.7%. Although laccase treatment lowered total phenolics by up to 61+/-0.5%, the colour was increased by up to 160+/-5%, indicating the formation of colour-rich compounds. Trametes pubescens MB 89 greatly improved the quality of all six wastewaters tested, although two wastewaters had to be diluted to below 50% to allow for bioremediation by the submerged fungal culture. Laccase synthesis greater than 1500 U/l was obtained in all wastewaters, with a maximum of 8997 U/l. The complete fungal system was found to be superior to enzymatic treatment alone. Enzymatic treatment reduced the total phenols but did little to improve the colour of the wastewaters, and in the case of wine lees significantly increased the colour.
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http://dx.doi.org/10.1016/j.biortech.2007.12.041 | DOI Listing |
Plants (Basel)
December 2024
Institute of Soil and Fertilizer, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
Crop rotation is widely recognized as a key strategy to mitigate the adverse effects associated with continuous cropping. Recent studies have demonstrated that biochar has a significant potential for preventing and controlling these challenges. However, the ameliorative effects of green manure rotation and biochar application on continuous pepper cultivation in the karst mountainous regions of Southwest China remain largely unexplored.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate. It is known that some cellular components (mannoproteins, lipids, glutathione, etc.
View Article and Find Full Text PDFJ Environ Manage
December 2024
INRAE, Univ Montpellier, LBE, 102 Avenue des Etangs, 11100 Narbonne, France.
Food Chem
February 2025
Department of Agricultural, Forest and Food Sciences, University of Torino, Corso Enotria 2/C, 12051 Alba, Italy. Electronic address:
Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral 'Arneis' and 'Cortese' grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Wine lees is a low value biomass resource rich in cellulose, with great potential for producing organic fertilizers and chemicals. However, the high acidity of wine lees limits the catalytic efficiency of the conversion tool endoglucanase. Here, we expressed endoglucanase tCel5A from in , and the combination of promoter AOX1 and signal peptide SUC2 resulted in a highly active expression of 4632.
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