Microbial communities of the olive mill wastewater sludge stored in evaporation ponds: The resource for sustainable bioremediation

Martínez-Gallardo, Maria R.; López, M.J.; López-González, Juan A.; Jurado, M.M.; Suárez‐Estrella, F.; Pérez-Murcia, M.D.; Sáez, José Antonio López; Moral, R.; Moreno, J.

doi:10.1016/j.jenvman.2020.111810

Cited by 15 publications

(4 citation statements)

References 25 publications

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“…Microbial diversity analysis showed that raw OMWS was mainly dominated by fungi, which represented nearly 54% of all identified kingdoms (including bacteria). Similar results were recently reported by Martínez-Gallardo et al (2021) , who found that in OMWS sampled from several ponds, the fungal community systematically outnumbered its bacterial counterpart. Furthermore, the same authors revealed that the bacterial community structure of OMWS is highly dependent on physicochemical parameters, notably nutrient content, pH and moisture content.…”

Section: Discussionsupporting

confidence: 90%

“…On another note, the very few studies that thoroughly investigated the fungal diversity in OMWS reported very contrasting results. For example, Martínez-Gallardo et al (2021) revealed that the OMWS fungal community was dominated by genera such as Fusarium , Aspergillus , Scopulariopsis , Tritirachium , Scedosporium , and Microascus , depending on the pond characteristics. Slama et al (2021) identified four dominant genera, namely, Nakazawaea , Saccharomyces , Lachancea , and Candida .…”

Section: Discussionmentioning

confidence: 99%

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Microbial Community Succession and Organic Pollutants Removal During Olive Mill Waste Sludge and Green Waste Co-composting

et al. 2022

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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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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Organic Pollutants Removal During Olive Mill Waste Sludge and Green Waste Co-composting

et al. 2022

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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: 55%

“…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%

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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Circular Economy in Domestic and Industrial Wastewaters: Challenges and Opportunities

Prasad

2023

Advances in Science, Technology &Amp; Innovation

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Microbial communities of the olive mill wastewater sludge stored in evaporation ponds: The resource for sustainable bioremediation

Cited by 15 publications

References 25 publications

Microbial Community Succession and Organic Pollutants Removal During Olive Mill Waste Sludge and Green Waste Co-composting

Microbial Community Succession and Organic Pollutants Removal During Olive Mill Waste Sludge and Green Waste Co-composting

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

Circular Economy in Domestic and Industrial Wastewaters: Challenges and Opportunities

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