Biodegradation of Olive Mill Effluent by White-Rot Fungi

The liquid fraction from the two-phase extraction process in the olive industry (alperujo), is a waste that contains lignocellulosic organic matter and phenolic compounds, difficult to treat by conventional biological methods. Lignocellulosic enzymes from white-rot fungi can be an interesting soluti...

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Autores principales:	Ana Isabel Díaz, Marta Ibañez, Adriana Laca, Mario Díaz
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	alperujo olive mill waste bioremediation <i>Phanerochaete chrysosporium</i> fungal treatment Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/be5ecc7b70bb410e83cb79d2dc92c2ab
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spelling	oai:doaj.org-article:be5ecc7b70bb410e83cb79d2dc92c2ab2021-11-11T15:01:37ZBiodegradation of Olive Mill Effluent by White-Rot Fungi10.3390/app112199302076-3417https://doaj.org/article/be5ecc7b70bb410e83cb79d2dc92c2ab2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9930https://doaj.org/toc/2076-3417The liquid fraction from the two-phase extraction process in the olive industry (alperujo), is a waste that contains lignocellulosic organic matter and phenolic compounds, difficult to treat by conventional biological methods. Lignocellulosic enzymes from white-rot fungi can be an interesting solution to break down these recalcitrant compounds and advance the treatment of that waste. In the present work the ability of <i>Phanerochaete chrysosporium</i> to degrade the abovementioned liquid waste (AL) was studied. Experiments were carried out at 26 °C within the optimal pH range 4–6 for 10 days and with and without the addition of glucose, measuring the evolution of COD, BOD<sub>5</sub>, biodegradability index, reducing sugars, total phenolic compounds, and colour. The results obtained in this study revealed the interest of <i>Phanerochaete chrysosporium</i> for an economical and eco-friendly treatment of alperujo, achieving COD and colour removals around 60%, and 32% of total phenolic compounds degradation, regardless of glucose addition.Ana Isabel DíazMarta IbañezAdriana LacaMario DíazMDPI AGarticlealperujoolive mill wastebioremediation<i>Phanerochaete chrysosporium</i>fungal treatmentTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9930, p 9930 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	alperujo olive mill waste bioremediation <i>Phanerochaete chrysosporium</i> fungal treatment Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	alperujo olive mill waste bioremediation <i>Phanerochaete chrysosporium</i> fungal treatment Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Ana Isabel Díaz Marta Ibañez Adriana Laca Mario Díaz Biodegradation of Olive Mill Effluent by White-Rot Fungi
description	The liquid fraction from the two-phase extraction process in the olive industry (alperujo), is a waste that contains lignocellulosic organic matter and phenolic compounds, difficult to treat by conventional biological methods. Lignocellulosic enzymes from white-rot fungi can be an interesting solution to break down these recalcitrant compounds and advance the treatment of that waste. In the present work the ability of <i>Phanerochaete chrysosporium</i> to degrade the abovementioned liquid waste (AL) was studied. Experiments were carried out at 26 °C within the optimal pH range 4–6 for 10 days and with and without the addition of glucose, measuring the evolution of COD, BOD<sub>5</sub>, biodegradability index, reducing sugars, total phenolic compounds, and colour. The results obtained in this study revealed the interest of <i>Phanerochaete chrysosporium</i> for an economical and eco-friendly treatment of alperujo, achieving COD and colour removals around 60%, and 32% of total phenolic compounds degradation, regardless of glucose addition.
format	article
author	Ana Isabel Díaz Marta Ibañez Adriana Laca Mario Díaz
author_facet	Ana Isabel Díaz Marta Ibañez Adriana Laca Mario Díaz
author_sort	Ana Isabel Díaz
title	Biodegradation of Olive Mill Effluent by White-Rot Fungi
title_short	Biodegradation of Olive Mill Effluent by White-Rot Fungi
title_full	Biodegradation of Olive Mill Effluent by White-Rot Fungi
title_fullStr	Biodegradation of Olive Mill Effluent by White-Rot Fungi
title_full_unstemmed	Biodegradation of Olive Mill Effluent by White-Rot Fungi
title_sort	biodegradation of olive mill effluent by white-rot fungi
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/be5ecc7b70bb410e83cb79d2dc92c2ab
work_keys_str_mv	AT anaisabeldiaz biodegradationofolivemilleffluentbywhiterotfungi AT martaibanez biodegradationofolivemilleffluentbywhiterotfungi AT adrianalaca biodegradationofolivemilleffluentbywhiterotfungi AT mariodiaz biodegradationofolivemilleffluentbywhiterotfungi
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Biodegradation of Olive Mill Effluent by White-Rot Fungi

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