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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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Bouhia Y, Hafidi M, Ouhdouch Y, Lyamlouli K. Olive mill waste sludge: From permanent pollution to a highly beneficial organic biofertilizer: A critical review and future perspectives. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 259:114997. [PMID: 37210993 DOI: 10.1016/j.ecoenv.2023.114997] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 04/21/2023] [Accepted: 05/06/2023] [Indexed: 05/23/2023]
Abstract
Olive mill wastewater sludge (OMWS) is a by-product of the olive extraction process that is attracting substantial attention due to its extremely hazardous effects on aquatic and terrestrial ecosystems. OMWS is a product of the common disposal method of olive oil mill wastewater (OMWW) that accumulates in evaporation ponds. It is estimated that approximately 10 × 106 m3 of OMWS is generated worldwide each year. OMWS is characterized by its significantly variable physicochemical properties and organic pollutant constituents, such as phenols and lipids, which are dependent upon the environmental features of the receiving ponds. Nonetheless, many related studies have recognized the biofertilizer potential of this sludge owing to its high mineral nutrient and organic matter load. OMWS exhibits promising valorization potential in several fields, including agriculture and energy production. Compared to those of OMWW, studies of OMWS are still lacking concerning its composition and characteristics, which are necessary for the future implementation of efficient valorization strategies. The main purpose of this review paper is to fill the gap that exists in the literature by providing a critical analysis of the available data on OMWS production, distribution, characteristics, and properties. Additionally, this work sheds light on important factors affecting OMWS properties, including the variability of the indigenous microbial communities regarding bioremediation. Finally, this review addresses the current and future valorization routes, from detoxification to the development of promising applications in agriculture, energy, and the environment, which could have significant socioeconomic implications for low-income Mediterranean countries.
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Affiliation(s)
- Youness Bouhia
- Faculty of Sciences Semlalia, Laboratory of Microbial Biotechnology, AgroSciences and Environment, labeled Research Unit CNRST N°4 Cadi Ayyad University, Marrakesh 40000, Morocco; AgroBioSciences Program, Mohammed 6 Polytechnic University UM6P, Benguerir 43150, Morocco.
| | - Mohamed Hafidi
- Faculty of Sciences Semlalia, Laboratory of Microbial Biotechnology, AgroSciences and Environment, labeled Research Unit CNRST N°4 Cadi Ayyad University, Marrakesh 40000, Morocco; AgroBioSciences Program, Mohammed 6 Polytechnic University UM6P, Benguerir 43150, Morocco
| | - Yedir Ouhdouch
- Faculty of Sciences Semlalia, Laboratory of Microbial Biotechnology, AgroSciences and Environment, labeled Research Unit CNRST N°4 Cadi Ayyad University, Marrakesh 40000, Morocco; AgroBioSciences Program, Mohammed 6 Polytechnic University UM6P, Benguerir 43150, Morocco
| | - Karim Lyamlouli
- AgroBioSciences Program, Mohammed 6 Polytechnic University UM6P, Benguerir 43150, Morocco
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Giavalisco M, Zotta T, Parente E, Siesto G, Capece A, Ricciardi A. Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region. Int J Food Microbiol 2023; 386:110041. [PMID: 36495820 DOI: 10.1016/j.ijfoodmicro.2022.110041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/15/2022] [Accepted: 11/25/2022] [Indexed: 12/02/2022]
Abstract
The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the physicochemical and sensory features of product. In this study, 17 yeast strains belonging to Candida boidinii, Lachancea fermentati, Nakazawaea molendinolei, N. wickerhamii and Schwanniomyces polymorphus species were collected during olive oil production, identified and tested for the ability to ferment sugars, to grow at low temperatures, for the occurrence of different enzymatic activities, for the tolerance and degradation of phenolic compounds, radical scavenging activities, biofilm formation, survival to simulated gastro-intestinal (GIT) tract. Yeasts were also inoculated in extra virgin olive oils (EVOO; from Leccino and Coratina cultivar) to evaluate their survival and their effect on EVOO quality (changes in analytical indices) during 6-months of storage. Most of strains were able to grow at 15°C, while the ability to ferment different sugars was strain-specific. All strains had β-glucosidase activity, while none exhibited lipolytic activity; peroxidase was widespread among the strains, while protease activity was strain-dependent. Esterase and the ability to hydrolyse oleuropein and form hydroxytyrosol was present only in N. wickerhamii strains. All strains were able to survive in olive mill wastewater, used as a model of phenolic compounds-rich matrix. A potential biofilm formation was observed only in N. wickerhamii, while the ability to scavenge radical and to cope with GIT-associated stresses were strain-dependent. High levels of survival were observed for almost strains (except S. polymorphus), in both Leccino and Coratina samples. Yeasts limited the acidity rise in olive oils, but overtime they contributed to increase the parameters related to oxidative phenomena (i.e. peroxides, K232, K270), resulting in a declassification of EVOOs. The total phenolic content (TPC) was correlated to the presence of yeasts and, at the end of storage period (6 months) inoculated samples had significantly lower concentrations compared to the control oils. This study confirms that yeasts are able to survive in olive oils and, therefore, the control of their occurrence during extraction process and storage conditions is needed to obtain high-quality products and to maintain the standards of EVOO classification.
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Affiliation(s)
- Marilisa Giavalisco
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Teresa Zotta
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy.
| | - Eugenio Parente
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Annamaria Ricciardi
- Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, Italy
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Bouhia Y, Hafidi M, Ouhdouch Y, El Boukhari MEM, El Fels L, Zeroual Y, Lyamlouli K. Microbial Community Succession and Organic Pollutants Removal During Olive Mill Waste Sludge and Green Waste Co-composting. Front Microbiol 2022; 12:814553. [PMID: 35265049 PMCID: PMC8899611 DOI: 10.3389/fmicb.2021.814553] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 12/29/2021] [Indexed: 11/13/2022] Open
Abstract
Olive mill wastewater sludge (OMWS) is the main by-product of the olive industry. OMWS is usually dumped in landfills without prior treatment and may cause several eco-environmental hazards due to its high toxicity, which is mainly attributed to polyphenols and lipids. OMWS is rich in valuable biocompounds, which makes it highly desirable for valorization by composting. However, there is a need to understand how microbial communities evolve during OMWS composting with respect to physicochemical changes and the dynamics of pollutant degradation. In this study, we addressed the relationship between microbial community, physicochemical variations and pollutants degradation during the co-composting of OMWS and green wastes using metagenomic- and culture-dependent approaches. The results showed that in raw OMWS, Pichia was the most represented genus with almost 53% of the total identified fungal population. Moreover, the bacteria that dominated were Zymobacter palmae (20%) and Pseudomonas sp. (19%). The addition of green waste to OMWS improved the actinobacterial diversity of the mixture and enhanced the degradation of lipids (81.3%) and polyphenols (84.54%). Correlation analysis revealed that Actinobacteria and fungi (Candida sp., Galactomyces sp., and Pichia manshurica) were the microorganisms that had the greatest influence on the composting process. Overall, these findings provide for the first time some novel insights into the microbial dynamics during OMWS composting and may contribute to the development of tailored inoculum for process optimization.
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Affiliation(s)
- Youness Bouhia
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Labelled Research Unit-CNRST N°4, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco.,Biodiversity and Plant Sciences Program, AgroBioSciences Department, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Mohamed Hafidi
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Labelled Research Unit-CNRST N°4, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco.,Biodiversity and Plant Sciences Program, AgroBioSciences Department, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Yedir Ouhdouch
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Labelled Research Unit-CNRST N°4, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco.,Biodiversity and Plant Sciences Program, AgroBioSciences Department, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Mohammed El Mehdi El Boukhari
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Labelled Research Unit-CNRST N°4, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco.,Biodiversity and Plant Sciences Program, AgroBioSciences Department, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
| | - Loubna El Fels
- Laboratory of Microbial Biotechnology, Agrosciences and Environment, Labelled Research Unit-CNRST N°4, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco
| | | | - Karim Lyamlouli
- Biodiversity and Plant Sciences Program, AgroBioSciences Department, Mohammed VI Polytechnic University (UM6P), Benguerir, Morocco
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Campaniello D, Speranza B, Altieri C, Sinigaglia M, Bevilacqua A, Corbo MR. Removal of Phenols in Table Olive Processing Wastewater by Using a Mixed Inoculum of Candida boidinii and Bacillus pumilus: Effects of Inoculation Dynamics, Temperature, pH, and Effluent Age on the Abatement Efficiency. Microorganisms 2021; 9:1783. [PMID: 34442862 PMCID: PMC8399503 DOI: 10.3390/microorganisms9081783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/22/2022] Open
Abstract
The main goal of this paper was to assess the ability of a combination of Candida boidinii and Bacillus pumilus to remove phenol in table olive processing water, as a function of some variables, like temperature, pH, a dilution of waste and the order of inoculation of the two microorganisms. At this purpose C. boidinii and B. pumilus were sequentially inoculated in two types of table olive processing water (fresh wastewater, FTOPW and wastewater stored for 3 months-aged wastewater, ATOPW). pH (6 and 9), temperature (10 and 35 °C) and dilution ratio (0, 1:1) were combined through a 2k fractional design. Data were modeled using two different approaches: Multifactorial Analysis of Variance (MANOVA) and multiple regression. A higher removal yield was achieved by inoculating B. pumilus prior to the yeast (192 vs. 127 mg/L); moreover, an increased efficiency was gained at 35 °C (mean removal of 200 mg/L). The use of two statistic approach suggested a different weight of variables; temperature was a global variable, that is a factor able to affect the yield of the process in all conditions. On the other hand, an alkaline pH could increase the removal of phenol at 10 °C (25-43%).
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Affiliation(s)
| | | | | | | | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.C.); (B.S.); (M.S.); (C.A.)
| | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (D.C.); (B.S.); (M.S.); (C.A.)
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Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167511] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.
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Olive Mill and Olive Pomace Evaporation Pond’s By-Products: Toxic Level Determination and Role of Indigenous Microbiota in Toxicity Alleviation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Diverse vegetable oils are extracted from oleagenic trees and plants all over the world. In particular, olive oil represents a strategic socio-economic branch in the Mediterranean countries. These countries use either two or three-phase olive oil extraction systems. In this work, we focus on the by-products from three-phase olive oil extraction, which are the liquid olive mill wastewater (OMW) and the solid olive mill pomace (OMP) rejected in evaporative ponds. The disposal of this recalcitrant waste poses environmental problems such as the death of different species of insects and animals. In-depth ICP-OES analysis of the heavy metal composition of OMW and OMP revealed the presence of many metals ranging from non-toxic to highly toxic. The LC-HRMS characterization of these by-products indicated the presence of several secondary metabolites harmful to humans or to the environment. Thus, we aimed to identify OMW and OMP indigenous microbiota through metagenomics. The bacterial population was dominated by the Acetobacter (49.7%), Gluconobacter (17.3%), Gortzia (13.7%) and Nardonalla (5.3%) genera. The most abundant fungal genera were Nakazawaea, Saccharomyces, Lachancea and Candida. These microbial genera are responsible for OMW, OMP and soil toxicity alleviation.
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El Yamani M, Sakar EH, Boussakouran A, Ghabbour N, Rharrabti Y. Physicochemical and microbiological characterization of olive mill wastewater (OMW) from different regions of northern Morocco. ENVIRONMENTAL TECHNOLOGY 2020; 41:3081-3093. [PMID: 30896341 DOI: 10.1080/09593330.2019.1597926] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
This work examined the influence of crop season, extraction system and production site on the composition of fresh olive mill wastewater collected from northern Morocco. ANOVA analysis showed that most of the traits were largely affected by the extraction system (≥60% of total variance). Comparison among extraction systems showed significant differences for all traits, except for chlorides. Three phase centrifugation system (C3) displayed the highest value of total phenols, while all the remaining traits were higher in two phase centrifugation system (C2). Concerning crop seasons, we noticed a general decrease in values of total solids, chemical oxygen demand, chlorides, C/N ratio and total aerobic mesophilic flora, from 2014 to 2016 season; in contrast, an increase in suspended solids, total kjeldahl nitrogen and proteins was detected. OMW with highest total phenols content and then more acidic were collected during 2015 season. Between production sites, Bni Frassen produced OMW with the highest values for salt and total phenols, but the lowest ones were obtained for microbiological traits. OMW from Taza were rich in total kjeldahl nitrogen and proteins. An increase in organic load indicators was observed in Bouchfaa. Principal component analysis (PCA) explained about 82% of total variability: 58%, 16% and 8% for principal component 1 (PC1), PC2 and PC3, respectively. Extraction system fitted the variability of PC1. PC2 was mainly explained by production sites, while PC3 separated crop seasons. Correlation studies showed significant relationships especially among the traits expressing organic load, while microbiological counts were largely associated to total phenols and pH.
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Affiliation(s)
- Mohamed El Yamani
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - El Hassan Sakar
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - Abdelali Boussakouran
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
| | - Nabil Ghabbour
- Laboratory of Biochemistry and Biotechnology, Faculty of Science, Mohammed First University, Oujda, Morocco
| | - Yahia Rharrabti
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, Taza, Morocco
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A Comparative Study on Trichoderma harzianum and a Combination of Candida/ Bacillus as Tools for the Bioremediation of Table Olive Processing Water. Microorganisms 2020; 8:microorganisms8060878. [PMID: 32531969 PMCID: PMC7356950 DOI: 10.3390/microorganisms8060878] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/07/2020] [Accepted: 06/08/2020] [Indexed: 02/06/2023] Open
Abstract
A comparative study was performed on Trichoderma harzianum and a combination of Candida boidinii/Bacillus pumilus to reduce the polluting effect of TOPW (Table Olive Processing Water) from the Spanish style. A 2k fractional design was used to study the effect of pH (6–11 for the fungus and 6–9 for Candida/Bacillus), temperature (10–35 °C) and duration (7–14 days for Candida/Bacillus and 14–21 days for T. harzianum), and the effect on phenol reduction, COD and color was evaluated. The experiments were also performed on diluted TOPW (dilution ratio 1:1). Generally, Trichoderma removed higher amounts of phenols and reduced COD more than the combination Candida/Bacillus, thus confirming the higher efficiency of filamentous fungi reported in the literature. The dilution of TOPW had an effect only on COD reduction; however, the effect was mild, at least for T. harzianum (4%), while yield increase was 9% for Bacillus/Candida. pH acted in a different way on phenol removal and COD reduction; an increase of pH caused a reduction of efficiency for COD, while the effect was positive for phenols.
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Nanis I, Hatzikamari M, Katharopoulos E, Boukouvala E, Ekateriniadou L, Litopoulou-Tzanetaki E, Gerasopoulos D. Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040102] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (Southern Italy). The isolates were characterized for the splitting of arbutin, the hydrolysis of pectins, sulphite production, the resistance to acetic acid, SO2, and ethanol. An enhanced arbutin splitting (β-glucosidase) and a moderate pectolytic activity were found. Concerning ethanol resistance, the most of yeast population showed a low-to-moderate resistance, but some isolates, identified as Saccharomyces cerevisiae, were able to grow in presence of 15% v/v of ethanol. Four isolates were selected (coded as 43D, 44D, 45D, and 46D), studied for their ability to decarboxylate amino acids and used in small-scale fermentation trial; for this last experiment a reference strain was used (S. cerevisiae EC1118). This experiment suggested the existence of an isolate (S. cerevisiae 46D) with interesting traits and performances, which could be potentially proposed as a starter for Bombino bianco.
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12
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A study on acetification process to produce olive vinegar from oil mill wastewaters. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03323-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Cibelli F, Bevilacqua A, Raimondo ML, Campaniello D, Carlucci A, Ciccarone C, Sinigaglia M, Corbo MR. Evaluation of Fungal Growth on Olive-Mill Wastewaters Treated at High Temperature and by High-Pressure Homogenization. Front Microbiol 2017; 8:2515. [PMID: 29312216 PMCID: PMC5735108 DOI: 10.3389/fmicb.2017.02515] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Accepted: 12/04/2017] [Indexed: 12/25/2022] Open
Abstract
Reuse of olive mill wastewaters (OMWWs) in agriculture represents a significant challenge for health and safety of our planet. Phytotoxic compounds in OMWW generally prohibit use of untreated OMWWs for agricultural irrigation or direct discharge into surface waters. However, pretreated OMWW can have positive effects on chemical and microbiological soil characteristics, to fight against fungal soil-borne pathogens. Low amounts of OMWW following thermal (TT-OMWW) and high-pressure homogenization (HPH-OMWW) pretreatments counteracted growth of some of 12 soil-borne and/or pathogenic fungi examined. With fungal growth measured as standardized change in time to half maximum colony diameter, Δτ, overall, HPH-OMWW showed increased bioactivity, as increased mean Δτ from 3.0 to 4.8 days. Principal component analysis highlighted two fungal groups: Colletotrichum gloeosporioides, Alternaria alternata, Sclerotium rolfsii, and Rosellinia necatrix, with growth strongly inhibited by the treated OMWWs; and Aspergillus ochraceus and Phaeoacremonium parasiticum, with stimulated growth by the treated OMWWs. As a non-thermal treatment, HPH-OMWW generally shows improved positive effects, which potentially arise from preservation of the phenols.
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Affiliation(s)
| | | | | | | | | | | | | | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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14
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Yaguchi A, Robinson A, Mihealsick E, Blenner M. Metabolism of aromatics by Trichosporon oleaginosus while remaining oleaginous. Microb Cell Fact 2017; 16:206. [PMID: 29149902 PMCID: PMC5693591 DOI: 10.1186/s12934-017-0820-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Accepted: 11/11/2017] [Indexed: 12/22/2022] Open
Abstract
BACKGROUND The oleaginous yeast, Trichosporon oleaginosus, has been extensively studied for its ability to metabolize non-conventional feedstocks. These include phenol-containing waste streams, such as distillery wastewater, or streams consisting of non-conventional sugars, such as hydrolyzed biomass and various bagasse. An initial BLAST search suggests this yeast has putative aromatic metabolizing genes. Given the desirability to valorize underutilized feedstocks such as lignin, we investigated the ability of T. oleaginosus to tolerate and metabolize lignin-derived aromatic compounds. RESULTS Trichosporon oleaginosus can tolerate and metabolize model lignin monoaromatics and associated intermediates within funneling pathways. Growth rates and biomass yield were similar to glucose when grown in 4-hydroxybenzoic acid (pHBA) and resorcinol, but had an increased lag phase when grown in phenol. Oleaginous behavior was observed using resorcinol as a sole carbon source. Fed-batch feeding resulted in lipid accumulation of 69.5% on a dry weight basis. CONCLUSIONS Though the exact pathway of aromatic metabolism remains to be determined for T. oleaginosus, the results presented in this work motivate use of this organism for lignin valorization and phenolic wastewater bioremediation. Trichosporon oleaginosus is the first yeast shown to be oleaginous while growing on aromatic substrates, and shows great promise as a model industrial microbe for biochemical and biofuel production from depolymerized lignin.
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Affiliation(s)
- Allison Yaguchi
- Department of Chemical and Biomolecular Engineering, Clemson University, 206 S. Palmetto Blvd., Clemson, SC 29634 USA
| | - Alana Robinson
- Department of Chemical and Biomolecular Engineering, Clemson University, 206 S. Palmetto Blvd., Clemson, SC 29634 USA
| | - Erin Mihealsick
- Department of Chemical and Biomolecular Engineering, Clemson University, 206 S. Palmetto Blvd., Clemson, SC 29634 USA
| | - Mark Blenner
- Department of Chemical and Biomolecular Engineering, Clemson University, 206 S. Palmetto Blvd., Clemson, SC 29634 USA
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Lilao J, Mateo JJ, Maicas S. Biotechnological activities from yeasts isolated from olive oil mills. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2335-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiol 2014; 38:26-35. [DOI: 10.1016/j.fm.2013.08.006] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 07/30/2013] [Accepted: 08/14/2013] [Indexed: 11/19/2022]
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17
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Daâssi D, Belbahri L, Vallat A, Woodward S, Nasri M, Mechichi T. Enhanced reduction of phenol content and toxicity in olive mill wastewaters by a newly isolated strain of Coriolopsis gallica. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2014; 21:1746-1758. [PMID: 23979847 DOI: 10.1007/s11356-013-2019-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Accepted: 07/16/2013] [Indexed: 06/02/2023]
Abstract
The search for novel microorganisms able to degrade olive mill wastewaters (OMW) and withstand the toxic effects of the initially high phenolic concentrations is of great scientific and industrial interest. In this work, the possibility of reducing the phenolic content of OMW using new isolates of fungal strains (Coriolopsis gallica, Bjerkandera adusta, Trametes versicolor, Trichoderma citrinoviride, Phanerochaete chrysosporium, Gloeophyllum trabeum, Trametes trogii, and Fusarium solani) was investigated. In vitro, all fungal isolates tested caused an outstanding decolorization of OMW. However, C. gallica gave the highest decolorization and dephenolization rates at 30 % v/v OMW dilution in water. Fungal growth in OMW medium was affected by several parameters including phenolic compound concentration, nitrogen source, and inoculum size. The optimal OMW medium for the removal of phenolics and color was with the OMW concentration (in percent)/[(NH4)2SO4]/inoculum ratio of 30:6:3. Under these conditions, 90 and 85 % of the initial phenolic compounds and color were removed, respectively. High-pressure liquid chromatography analysis of extracts from treated and untreated OMW showed a clear and substantial reduction in phenolic compound concentrations. Phytotoxicity, assessed using radish (Raphanus sativus) seeds, indicated an increase in germination index of 23-92 % when a 30 % OMW concentration was treated with C. gallica in different dilutions (1/2, 1/4, and 1/8).
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Affiliation(s)
- Dalel Daâssi
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra km 4.5, BP 1173, 3038, Sfax, Tunisia
| | - Lassaad Belbahri
- Laboratory of Soil Biology, University of Neuchatel, Rue Emile Argand 11, 2009, Neuchatel, Switzerland
| | - Armelle Vallat
- Institute of Chemistry, University of Neuchatel, Avenue de Bellevaux 51, 2000, Neuchatel, Switzerland
| | - Steve Woodward
- Department of Plant and Soil Science, Institute of Biological and Environmental Sciences, University of Aberdeen, Cruickshank Building, St. Machar Drive, Aberdeen, AB24 3UU, Scotland, UK
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra km 4.5, BP 1173, 3038, Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Enzyme Engineering and Microbiology, Ecole Nationale d'Ingénieurs de Sfax, University of Sfax, Route de Soukra km 4.5, BP 1173, 3038, Sfax, Tunisia.
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Ntougias S, Bourtzis K, Tsiamis G. The microbiology of olive mill wastes. BIOMED RESEARCH INTERNATIONAL 2013; 2013:784591. [PMID: 24199199 PMCID: PMC3809369 DOI: 10.1155/2013/784591] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2013] [Revised: 07/18/2013] [Accepted: 07/22/2013] [Indexed: 01/18/2023]
Abstract
Olive mill wastes (OMWs) are high-strength organic effluents, which upon disposal can degrade soil and water quality, negatively affecting aquatic and terrestrial ecosystems. The main purpose of this review paper is to provide an up-to-date knowledge concerning the microbial communities identified over the past 20 years in olive mill wastes using both culture-dependent and independent approaches. A database survey of 16S rRNA gene sequences (585 records in total) obtained from olive mill waste environments revealed the dominance of members of Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, and Actinobacteria. Independent studies confirmed that OMW microbial communities' structure is cultivar dependent. On the other hand, the detection of fecal bacteria and other potential human pathogens in OMWs is of major concern and deserves further examination. Despite the fact that the degradation and detoxification of the olive mill wastes have been mostly investigated through the application of known bacterial and fungal species originated from other environmental sources, the biotechnological potential of indigenous microbiota should be further exploited in respect to olive mill waste bioremediation and inactivation of plant and human pathogens. The implementation of omic and metagenomic approaches will further elucidate disposal issues of olive mill wastes.
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Affiliation(s)
- Spyridon Ntougias
- Department of Environmental Engineering, Democritus University of Thrace, Vas. Sofias 12, 67100 Xanthi, Greece
| | - Kostas Bourtzis
- Department of Environmental and Natural Resources Management, University of Patras, 2 Seferi Street, 30100 Agrinio, Greece
| | - George Tsiamis
- Department of Environmental and Natural Resources Management, University of Patras, 2 Seferi Street, 30100 Agrinio, Greece
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Romero A, Mateo J, Maicas S. Characterization of an ethanol-tolerant 1,4-β-xylosidase produced byPichia membranifaciens. Lett Appl Microbiol 2012; 55:354-61. [DOI: 10.1111/j.1472-765x.2012.03297.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Use of Pichia fermentans and Candida sp. strains for the biological treatment of stored olive mill wastewater. Biotechnol Lett 2011; 33:2385-90. [DOI: 10.1007/s10529-011-0708-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2011] [Accepted: 07/12/2011] [Indexed: 10/18/2022]
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21
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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