Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)

Detalhes bibliográficos
Autor(a) principal: TRONCOZO,MARÍA I.
Data de Publicação: 2020
Outros Autores: FIGOLI,CECILIA B., FRANCO,MARIO E.E., MIRÍFICO,MARÍA V., BOSCH,ALEJANDRA, RAJCHENBERG,MARIO, BALATTI,PEDRO A., SAPARRAT,MARIO C. N.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100704
Resumo: Abstract Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
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spelling Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)fungigrape pomacePeniophora albobadiatransformationVitis labruscaAbstract Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.Academia Brasileira de Ciências2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100704Anais da Academia Brasileira de Ciências v.92 n.1 2020reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202020181174info:eu-repo/semantics/openAccessTRONCOZO,MARÍA I.FIGOLI,CECILIA B.FRANCO,MARIO E.E.MIRÍFICO,MARÍA V.BOSCH,ALEJANDRARAJCHENBERG,MARIOBALATTI,PEDRO A.SAPARRAT,MARIO C. N.eng2020-03-10T00:00:00Zoai:scielo:S0001-37652020000100704Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2020-03-10T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
title Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
spellingShingle Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
TRONCOZO,MARÍA I.
fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
title_short Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
title_full Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
title_fullStr Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
title_full_unstemmed Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
title_sort Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
author TRONCOZO,MARÍA I.
author_facet TRONCOZO,MARÍA I.
FIGOLI,CECILIA B.
FRANCO,MARIO E.E.
MIRÍFICO,MARÍA V.
BOSCH,ALEJANDRA
RAJCHENBERG,MARIO
BALATTI,PEDRO A.
SAPARRAT,MARIO C. N.
author_role author
author2 FIGOLI,CECILIA B.
FRANCO,MARIO E.E.
MIRÍFICO,MARÍA V.
BOSCH,ALEJANDRA
RAJCHENBERG,MARIO
BALATTI,PEDRO A.
SAPARRAT,MARIO C. N.
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv TRONCOZO,MARÍA I.
FIGOLI,CECILIA B.
FRANCO,MARIO E.E.
MIRÍFICO,MARÍA V.
BOSCH,ALEJANDRA
RAJCHENBERG,MARIO
BALATTI,PEDRO A.
SAPARRAT,MARIO C. N.
dc.subject.por.fl_str_mv fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
topic fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
description Abstract Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100704
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100704
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765202020181174
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.92 n.1 2020
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
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instname_str Academia Brasileira de Ciências (ABC)
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reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
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