Fungus‐based bioremediation of olive mill wastewater and potential use in horticulture

Iwissat, Sajida; Rahil, Mahmoud; Shahin, Nabil; Abuamsha, Ruba; Hilal, Hikmat S.; Zyoud, Ahed; Nassar, Ibrahem; Voogt, Wim; Kujawa, K.; Salman, Mazen

doi:10.1111/wej.12771

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…endophyte yeasts that clustered together with the RODW isolates provides ground to speculate that the indigenous Cyberlindnera yeasts which inhabit the distillation facilities could originate from rose flower endophytes brought with the rose flowers and adapted to the discharged phenolic-rich wastewater. Similar scenarios of the spontaneous fermentation of plant phenolic-rich products and aqueous mixtures by indigenous yeasts were reported for other plant processing industries as well, such as the spontaneous grape must fermentation by indigenous yeasts inhabiting the winery and vineyards [ 12 , 13 , 24 ], and the spontaneous fermentation of cocoa pulp [ 14 ], olive mill wastewater [ 7 , 10 , 11 ], coffee processing wastes [ 25 ], tea [ 26 ] and others [ 16 ].…”

Section: Discussionmentioning

confidence: 60%

“…So far, bacterial, yeast and fungal fermentation have been successfully applied to the biotransformation and bioremediation of phenolic-rich wastewater from various sources and with various compositions. A notable example is the olive mill wastewater, which has been a subject of directional phenolic modifications and/or degradation via various microbial fermentations and treatments [ 7 , 8 , 9 , 10 , 11 ]. Indigenous yeasts and molds inhabiting the production sites relating to the processing of phenolic-rich plant products and their associated wastes offer a valuable source for the selection of isolates with a high fermentation capacity for phenolic-rich plant products and wastewater [ 12 , 13 , 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics

et al. 2023

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The indigenous yeasts associated with the spontaneous fermentation of phenolic-rich rose oil distillation wastewater (RODW) generated after the industrial distillation of rose oil were studied. The ITS-rDNA sequence analysis of the samples collected from RODW fermented at semi-sterile conditions, a waste deposition lagoon and endophytic yeasts isolated from industrially cultivated Rosa damascena suggests that the spontaneous RODW fermentation is caused by yeasts from the genus Cyberlindnera found also as endophytes in the rose flowers. Phylogenetic analysis based on the nucleotide sequences of the translation elongation factor (TEF1α) and 18S- and 26S- rRNA genes further confirmed the taxonomic affiliation of the RODW yeast isolates with the genus Cyberlindnera. The RODW fermentation capacity of a selected set of indigenous yeast isolates was studied and compared with those of common yeast strains. The indigenous yeast isolates demonstrated a superior growth rate, resulting in a nearly double reduction in the phenolic content in the fermented RODW. The indigenous yeasts’ fermentation changed the RODW phenolics’ composition. The levels of some particular phenolic glycosides decreased through the depletion and fermentation of their sugar moiety. Hence, the relative abundance of the corresponding aglycons and other phenolic compounds increased. The capacity for the biotransformation of RODW phenolics by indigenous yeasts is discussed.

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Section: Discussionmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics

et al. 2023

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“…Previous studies have demonstrated the benefits of fungi to degrade phenolic compounds from the olive mill wastewater [20][21][22]. These fungi produce highly oxidative enzymes, such as ligninase and laccase, to degrade recalcitrant organic molecules, in particular the phenolic bound molecules [23].…”

Section: Introductionmentioning

confidence: 99%

Fungal Strain as Biological Tool to Remove Genotoxicity Effect of Phenolic Compounds from Olive Mill Wastewater

et al. 2023

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This study aims to select fungi isolates to reduce olive mill wastewater (OMWW) chemical oxygen demand (COD) and phenolic compounds (PC), as well as their genotoxicity effect. Treatment with mold, isolated by an innovative technique using phenolic compound-selective media, showed a reduction rate of about 4% for COD and 2% for PC during one month of incubation without optimization of the treatment conditions. Whereas this percentage reached 98% and 96% for COD and PC, respectively, after only 12 days of treatment, when the C:N ratio was adjusted to 30 by adding urea as a nitrogen source at 150 rpm agitation speed. Genetic sequence homology of the most efficient mold isolate showed 100% similarity to Penicillium chrysogenum. High-performance liquid chromatography analysis of phenolic extracts of untreated OMWW showed the presence of five compounds—hydroxytyrosol at 1.22 g.L−1, tyrosol at 0.05 g.L−1, caffeic acid at 0.16 g.L−1, p-coumaric acid at 0.05 g.L−1 and oleuropein at 0.04 g.L−1—that were eliminated during the degradation process at 88.82%. Genotoxicity, assessed by the Vicia-faba root cell, showed a significant decrease in micronucleus frequency of about 96% after fungal treatment. These results confirm the positive role of fungal treatment of OMWW to eliminate genotoxicity and their ability to improve the agronomic potential.

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Biotechnological Innovations Unleashing the Potential of Olive Mill Wastewater in Added-Value Bioproducts

Sayın,

Kaban

2024

Foods

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Byproducts and wastes from the food processing industry represent an important group of wastes generated annually in large quantities. It is important to note that the amount of this waste will increase with industrialization, and effective solutions must be found urgently. Many wastes that cause environmental pollution are evaluated by their low-tech conversion into products with little economic value, such as animal feed and fertilizer. Therefore, the evaluation of food processing waste using effective recycling techniques has become an interesting subject with increasing population, ongoing biotechnological studies, and advances in technology. The conversion of food waste into biotechnological products via fermentation is a sustainable, environmentally friendly, and economical method in line with the principles of green chemistry. This approach promotes the reuse of food waste by supporting the principles of a circular economy and offers sustainable alternatives to fossil fuels and synthetic chemicals. This contributes to reducing the carbon footprint, preserving soil and water quality, and providing economic sustainability through the production of high-value products. In this study, the properties of olive mill wastewater, an important and valuable waste in the olive oil industry, its environmental aspects, and its use in biotechnological applications that integrate green chemistry are evaluated.

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Fungus‐based bioremediation of olive mill wastewater and potential use in horticulture

Cited by 3 publications

References 19 publications

Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics

Indigenous Yeasts from Rose Oil Distillation Wastewater and Their Capacity for Biotransformation of Phenolics

Fungal Strain as Biological Tool to Remove Genotoxicity Effect of Phenolic Compounds from Olive Mill Wastewater

Biotechnological Innovations Unleashing the Potential of Olive Mill Wastewater in Added-Value Bioproducts

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