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DEGRADATION OF FOOD MANUFACTURING WASTES BY A FUNGAL ISOLATE

Felipe Gordillo1*, Oscar Candia2, Alex R. Gonzalez3, Paulina Pradel4, Cecilia Cordero2, Rodrigo Diaz2, Rolando Garcia-Gonzalez1

ABSTRACT

Food manufacturing wastes, such as olive mill solid waste, tomato pomace and grape pomace are three wastes produced by food industries in the Region of Maule. One of the simplest strategies for the proper disposal of these residues is to directly eliminate them by cultivation with degrading mesophilic microorganisms, which use these wastes as their sole carbon source. A fungal strain was isolated from tomato peel and used to degrade food manufacturing wastes. This strain was effective in degrading olive mill solid waste, but partially degraded both grape and tomato pomace. Based on mycelium morphology, sequence of part of the ribosomal and internal transcribed spacer (ITS) DNA, the strain most probably belongs to Botrytis genera. This is the first report that uses a strain similar to Botrytis in degrading food manufacturing wastes from the Region of Maule.

Key words: food manufacturing wastes, Botrytis, olive mill solid waste, tomato pomace, grape pomace.


1 Centro de Biotecnología de los Recursos Naturales, Facultad de Agronomía y Ciencias Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca, Chile.

2 Centro de Estudios de Alimentos Procesados - CEAP, Talca, Chile.

3 Laboratorio de Microbiología de Extremófilos, Departamento de Ciencias Biológicas, Universidad de los Lagos, Avda. Alcalde Gustavo Fuchslocher 1305, Osorno, Chile.

4 Laboratorio de Fisiología y Biología Molecular Vegetal, Departamento de Ciencias Agronómicas y Recursos Naturales, Universidad de la Frontera, Avda. Francisco Salazar 01145, Temuco, Chile..

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