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Chilean journal of agricultural & animal sciences

versão impressa ISSN 0719-3882versão On-line ISSN 0719-3890

Resumo

GORDILLO, Felipe et al. DEGRADATION OF FOOD MANUFACTURING WASTES BY A FUNGAL ISOLATE. Chil. j. agric. anim. sci. [online]. 2017, vol.33, n.1, pp.84-90. ISSN 0719-3882.  http://dx.doi.org/10.4067/S0719-38902017005000203.

Food 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.

Palavras-chave : food manufacturing wastes; Botrytis; olive mill solid waste; tomato pomace; grape pom ace.

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