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Optimization of degradation of winery‐derived biomass waste by Ascomycetes
Author(s) -
Karpe Avinash V.,
Beale David J.,
Harding Ian H.,
Palombo Enzo A.
Publication year - 2015
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.4486
Subject(s) - trichoderma harzianum , aspergillus niger , penicillium chrysogenum , chemistry , food science , cellulase , fermentation , biomass (ecology) , solid state fermentation , winery , penicillium citrinum , pulp and paper industry , botany , hydrolysis , agronomy , biochemistry , biology , wine , biological pest control , engineering
Abstract BACKGROUND Recently, winery wastes have been classified as pollutants by the European Union and post‐product processing is required to lower their hazards. Individual fungal enzymes have limited capacity so mixed fungal degradation combined with pre‐treatment can decrease biomass recalcitrance for more efficient breakdown, overcoming these limitations. RESULTS Winery biomass degradation by a mixture of Trichoderma harzianum , Aspergillus niger , Penicillium chrysogenum and P. citrinum in submerged fermentation and solid state fermentation ( SSF ) was evaluated. Higher cellulase and β‐glucosidase activities were observed in SSF and submerged fermentation, respectively. Statistical modelling predicted the fungal percentage ratio of 60:14:4:2 for A. niger : P. chrysogenum : T. harzianum : P citrinum with a substrate:medium ratio of 0.39:1. Under the optimized conditions, cellulase, xylanase and β‐glucosidase activities increased to 78.5, 3544.7 and 250.9 U mL −1 , respectively. Cellulases and xylanases activities increased more than two‐fold. Lignin degradation increased from 8% in submerged fermentation ( P. chrysogenum ) to 17.9% under optimized conditions. Gas chromatography–mass spectrometry ( GC‐MS ) analysis identified 78 significant metabolites, of which stigmasterol, glycerol, maleic acid, xylitol and citric acid were generated by fungal degradation. CONCLUSIONS Enhanced degradation of winery‐derived biomass was achieved using mixed fungal cultures. GC‐MS analysis indicated the production of commercially important metabolites during the process. © 2014 Society of Chemical Industry