The potential use for agronomic purposes of dry olive-mill residue (DOR), solid waste from the olive oil two-phase extraction process, might be impaired by its phytotoxicity. Although fungal treatments can detoxify DOR, long times are required for these processes. The objective of this study was to assess whether the addition of immobilized fungal inocula to DOR might improve colonization rates, thus reducing the time necessary for its detoxification and bioconversion. Inocula of Panus tigrinus CBS 577.79 and Phlebia sp. DABAC 9 immobilized on either chopped maize stalks or polyurethane sponge (PS) led to higher removals of both phenols and phytotoxicity from DOR than free inocula after 4 weeks of incubation. Best dephenolization (85%) was with PS-immobilized Phlebia sp., the use of which reduced germinability inhibition of Lepidium sativum and Lactuca sativa by 80 and 71.4%, respectively. Regardless of the type of inoculant, a low degree of humification was obtained.
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http://dx.doi.org/10.1021/jf900243k | DOI Listing |
Foods
December 2023
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
The use of a two-phase decanter (TwPD) for olive-oil extraction produces wastes and byproducts (a small volume of water from oil washing, olive leaves from the defoliator, and a high moisture pomace which can be destoned) that contain valuable bioactive compounds, such as phenolics and/or triterpenic acids. So far, there is no (water) or limited information (leaves and the destoned pomace fraction) on their content of bioactives, especially triterpenic acids. To contribute to the characterization of such streams from cultivars of international interest, in the present study, samples obtained from five mills from the region of Laconia (from one or two harvests) in Greece, where Koroneiki cv dominates, were screened for phenols and/or triterpenic acids.
View Article and Find Full Text PDF3 Biotech
December 2023
University of Carthage, INSAT, Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia.
Unlabelled: In this study, bacterial strains isolated from olive oil mill wastewater assigned to ( = 4) and ( = 1) genera, were evaluated for their ability to accumulate intracellular PHA granules using Sudan Black staining. A maximum PHA production of 0.14 g/L (i.
View Article and Find Full Text PDFMicroorganisms
September 2023
Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Attiki, Greece.
The global market for citric acid (CA) is one of the biggest and fastest expanding markets in the food industry. The CA production employing microbial bioprocessing with efficient GRAS strains and renewable waste streams is in line with the European Union binding targets for resource efficiency, sustainable consumption-production, and low-carbon technologies. In this work, the potential of three novel wild-type strains (namely LMBF Y-46, LMBF Y-47 and ACA-YC 5033) regarding the production of CA and other valuable metabolites was tested on glucose-based media, and the most promising amongst the screened strains (.
View Article and Find Full Text PDFPlants (Basel)
August 2023
CREA Research Centre for Olive, Fruit and Citrus Crops, 87036 Rende, Italy.
This study aimed to recover the phenols from olive oil mill wastewater, a major pollutant of the oil industry, by using spray-drying technology to produce a new feed with a nutraceutical value for animal feed supplementation and to evaluate its effect on the productivity and nutritional quality of ewe milk. Forty-five Sarda ewes in late lactation (150 ± 2 d) and with homogeneous live weight (52 ± 1.5 kg) were randomly allotted into three groups and fed with three dietary treatments containing increasing levels of polyphenols: 0% (C), 0.
View Article and Find Full Text PDFMolecules
August 2023
Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche "Togo Rosati", Via G. Salvemini 1, 06126 Perugia, Italy.
Tyrosol (T) and hydroxytyrosol (HT) are phenyl alcohol polyphenols with well-recognized health-promoting properties. They are widely diffused in several vegetables, especially in olive products (leaves, fruits and oil). Therefore, they could be present in food produced from herbivorous animals such as in milk and cheese.
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