Decolorization and detoxification of olive mill waters by white-rot fungi
1994
Vinciguerra, V. | Annibale, A. d' | Giovannozzi Sermanni, G. (Tuscia Univ., Viterbo (Italy). Dept. of Agrobiology and Agrochemistry) | Monache, G. delle
Waste-olive water (WOW), a byproduct of olive processing, was incubated in liquid cultures of the white-rot basidiomycetes Lentinus edodes. The incubation resulted in a relevant reduction of total phenols (TP) and total organic carbon (TOC) content in the effluent. Furthermore the decolorization of the effluent, which occurred during the fermentation period, appeared to be highly correlated with its TP and TOC content. A remarkable increase in specific activity of extracellular phenoloxidase and Mn-dependent peroxidase was observed in WOW-containing media, as compared with the control cultures.
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