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Degradation of food manufacturing wastes by a fungal isolate

dc.contributor.authorGordillo-Fuenzalida, Felipe
dc.contributor.authorCandia, Oscar
dc.contributor.authorGonzalez, Alex R.
dc.contributor.authorPradel, Paulina
dc.contributor.authorCordero, Cecilia
dc.contributor.authorDiaz, Rodrigo
dc.contributor.authorGarcía-González, Rolando
dc.date.accessioned2017-09-11T17:11:36Z
dc.date.available2017-09-11T17:11:36Z
dc.date.issued2017
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/134
dc.description.abstractFood 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.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceChilean Journal of Agricultural & Animal Sciences, 33(1), 84-90es_CL
dc.subjectFood manufacturing wasteses_CL
dc.subjectBotrytises_CL
dc.subjectOlive mill solid wastees_CL
dc.subjectTomato pomacees_CL
dc.subjectGrape pomacees_CL
dc.titleDegradation of food manufacturing wastes by a fungal isolatees_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Ciencias Agrarias y Forestaleses_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionScieloes_CL
dc.ucm.doidx.doi.org/10.4067/S0719-38902017005000203es_CL


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