[Discoloration of vegetable water originating from olive-oil presses using Pleurotus strains]
2001
Polonia, I | Moreira, P. | Almeida-Vara, E. | Sena-Martins, G. | Duarte, J.C.
Olive mill wasters (OMWW) is a black liquid residue which is produced in large quantities by olive oil industries and constitutes a major problem due to its organic load and phenolic content. Until some years ago these residues were directly discharged in soils and receiving waters producing a strong negative impact to the environment. The aim of this work was to test the ability of Pleurotus strains to decoulorise and/or detoxify OMWW from a portuguese olive mill. In a first phase Pleurotus strains were grown in solid media supplemented with increasing concentrations of OMWW until reach 30%. The resulting adapted mycelia were then used to inoculate liquid media supplemented with the same concentrations of OMWW at 30øC during 23 days. Fungal extracts decoulorisation observed were measured in terms of colour reduction and correlated with lignolytic enzyme activities
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