Fungal transformation and reduction of phytotoxicity of grape pomace waste
Authorized Users Only
2019
Authors
Troncozo, María I.Lješević, Marija

Beškoski, Vladimir

Anđelković, Boban D.

Balatti, Pedro A.
Saparrat, Mario C.N.
Article (Published version)

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Show full item recordAbstract
Grape pomace (GP) from Vitis labrusca, the main byproduct from “American table wine” production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days’ incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction of WSFd (used in the concentration range of 10–1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural ...soil.
Keywords:
Fungi / Grape pomace / Ulocladium botrytis / Vitis labrusca / Waste revalorisationSource:
Chemosphere, 2019, 237Publisher:
- Elsevier
Funding / projects:
- Agencia Nacional de Promocion Científica y Tecnologica (PICT 2015-1620 to MCNS), CONICET (PUE INFIVE), CICPBA, UNLP
- Simultaneous Bioremediation and Soilification of Degraded Areas to Preserve Natural Resources of Biologically Active Substances, and Development and Production of Biomaterials and Dietetic Products (RS-43004)
- Japan International Cooperation Agency (JICA) (grassroot project “Capacity building for analysis and reduction measures of persistent organic pollutants in Serbia”)
Note:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/3303
DOI: 10.1016/j.chemosphere.2019.124458
ISSN: 0045-6535
WoS: 000496896700083
Scopus: 2-s2.0-85069938427
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Troncozo, María I. AU - Lješević, Marija AU - Beškoski, Vladimir AU - Anđelković, Boban D. AU - Balatti, Pedro A. AU - Saparrat, Mario C.N. PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3302 AB - Grape pomace (GP) from Vitis labrusca, the main byproduct from “American table wine” production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days’ incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction of WSFd (used in the concentration range of 10–1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural soil. PB - Elsevier T2 - Chemosphere T1 - Fungal transformation and reduction of phytotoxicity of grape pomace waste VL - 237 DO - 10.1016/j.chemosphere.2019.124458 ER -
@article{ author = "Troncozo, María I. and Lješević, Marija and Beškoski, Vladimir and Anđelković, Boban D. and Balatti, Pedro A. and Saparrat, Mario C.N.", year = "2019", abstract = "Grape pomace (GP) from Vitis labrusca, the main byproduct from “American table wine” production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days’ incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction of WSFd (used in the concentration range of 10–1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural soil.", publisher = "Elsevier", journal = "Chemosphere", title = "Fungal transformation and reduction of phytotoxicity of grape pomace waste", volume = "237", doi = "10.1016/j.chemosphere.2019.124458" }
Troncozo, M. I., Lješević, M., Beškoski, V., Anđelković, B. D., Balatti, P. A.,& Saparrat, M. C.N.. (2019). Fungal transformation and reduction of phytotoxicity of grape pomace waste. in Chemosphere Elsevier., 237. https://doi.org/10.1016/j.chemosphere.2019.124458
Troncozo MI, Lješević M, Beškoski V, Anđelković BD, Balatti PA, Saparrat MC. Fungal transformation and reduction of phytotoxicity of grape pomace waste. in Chemosphere. 2019;237. doi:10.1016/j.chemosphere.2019.124458 .
Troncozo, María I., Lješević, Marija, Beškoski, Vladimir, Anđelković, Boban D., Balatti, Pedro A., Saparrat, Mario C.N., "Fungal transformation and reduction of phytotoxicity of grape pomace waste" in Chemosphere, 237 (2019), https://doi.org/10.1016/j.chemosphere.2019.124458 . .