| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000436247 |
| ISSN: | 0001-3765 |
| Autores: | Troncozo, María I1 Figoli, Cecilia B2 Franco, Mario E.E1 Mirífico, María V3 Bosch, Alejandra2 Rajchenberg, Mario4 Balatti, Pedro A1 Saparrat, Mario C. N1 |
| Instituciones: | 1Universidad Nacional de La Plata, Facultad de Ciencias Agrarias y Forestales, La Plata, Buenos Aires. Argentina 2Universidad Nacional de La Plata, Centro de Investigación y Desarrollo en Fermentaciones Industriales, La Plata, Buenos Aires. Argentina 3Universidad Nacional de La Plata, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas, La Plata, Buenos Aires. Argentina 4Centro de Investigación y Extensión Forestal Andino Patagónico, Centro Forestal, Esquel, Chubut. Argentina |
| Año: | 2020 |
| Volumen: | 92 |
| Número: | 1 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Microbiología, Orujo de uva, Biotransformación, Peniophora albobadia, Basidiomycota, Vitis labrusca, Vitaceae |
| Keyword: | Food chemistry, Microbiology, Grape pomace, Biotransformation, Peniophora albobadia, Basidiomycota, Vitis labrusca, Vitaceae |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
