Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production

Autores
Rodríguez, Laura A.; Groff, Maria Carla; Garay, Sofía Alejandra; Díaz Meglioli, María Eugenia; Sardella, Maria Fabiana; Scaglia, Gustavo Juan Eduardo
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to evaluate solid-state fermentation (SSF) as a sustainable approach forthe simultaneous detoxification of olive pomace (OP) and the production of industriallyrelevant enzymes. OP, a semisolid byproduct of olive oil extraction, is rich in lignocelluloseand phenolic compounds, which limit its direct reuse due to phytotoxicity. A native strainof Aspergillus sp., isolated from OP, was employed as the biological agent, while grapepomace (GP) was added as a co-substrate to enhance substrate structure. Fermentationswere conducted at two scales, Petri dishes (20 g) and a fixed-bed bioreactor (FBR, 2 kg),under controlled conditions (25 ◦C, 7 days). Key parameters monitored included dry andwet weight loss, pH, color, phenolic content, and enzymatic activity. Significant reductionsin color and polyphenol content were achieved, reaching 68% in Petri dishes and 88.1%in the FBR, respectively. In the FBR, simultaneous monitoring of dry and wet weight lossenabled the estimation of fungal biotransformation, revealing a hysteresis phenomenonnot previously reported in SSF studies. Enzymes such as xylanase, endopolygalacturonase,cellulase, and tannase exhibited peak activities between 150 and 180 h, with maximumvalues of 424.6 U·g−1, 153.6 U·g−1, 67.43 U·g−1, and 6.72 U·g−1, respectively. The experi-mental data for weight loss, enzyme production, and phenolic reduction were accuratelydescribed by logistic and first-order models. These findings demonstrate the high metabolicefficiency of the fungal isolate under SSF conditions and support the feasibility of scalingup this process. The proposed strategy offers a low-cost and sustainable solution for OPvalorization, aligning with circular economy principles by transforming agro-industrialresidues into valuable bioproducts.
Fil: Rodríguez, Laura A.. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Garay, Sofía Alejandra. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Díaz Meglioli, María Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Sardella, Maria Fabiana. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
solid-state fermentation
olive pomace
detoxification
enzyme production
circular economy
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/274536
Acceder
id CONICETDig_c3661d454323fbba33b28096f4df73dd
oai_identifier_str oai:ri.conicet.gov.ar:11336/274536
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme ProductionRodríguez, Laura A.Groff, Maria CarlaGaray, Sofía AlejandraDíaz Meglioli, María EugeniaSardella, Maria FabianaScaglia, Gustavo Juan Eduardosolid-state fermentationolive pomacedetoxificationenzyme productioncircular economyhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2This study aimed to evaluate solid-state fermentation (SSF) as a sustainable approach forthe simultaneous detoxification of olive pomace (OP) and the production of industriallyrelevant enzymes. OP, a semisolid byproduct of olive oil extraction, is rich in lignocelluloseand phenolic compounds, which limit its direct reuse due to phytotoxicity. A native strainof Aspergillus sp., isolated from OP, was employed as the biological agent, while grapepomace (GP) was added as a co-substrate to enhance substrate structure. Fermentationswere conducted at two scales, Petri dishes (20 g) and a fixed-bed bioreactor (FBR, 2 kg),under controlled conditions (25 ◦C, 7 days). Key parameters monitored included dry andwet weight loss, pH, color, phenolic content, and enzymatic activity. Significant reductionsin color and polyphenol content were achieved, reaching 68% in Petri dishes and 88.1%in the FBR, respectively. In the FBR, simultaneous monitoring of dry and wet weight lossenabled the estimation of fungal biotransformation, revealing a hysteresis phenomenonnot previously reported in SSF studies. Enzymes such as xylanase, endopolygalacturonase,cellulase, and tannase exhibited peak activities between 150 and 180 h, with maximumvalues of 424.6 U·g−1, 153.6 U·g−1, 67.43 U·g−1, and 6.72 U·g−1, respectively. The experi-mental data for weight loss, enzyme production, and phenolic reduction were accuratelydescribed by logistic and first-order models. These findings demonstrate the high metabolicefficiency of the fungal isolate under SSF conditions and support the feasibility of scalingup this process. The proposed strategy offers a low-cost and sustainable solution for OPvalorization, aligning with circular economy principles by transforming agro-industrialresidues into valuable bioproducts.Fil: Rodríguez, Laura A.. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Garay, Sofía Alejandra. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Díaz Meglioli, María Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Sardella, Maria Fabiana. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaMDPI2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/274536Rodríguez, Laura A.; Groff, Maria Carla; Garay, Sofía Alejandra; Díaz Meglioli, María Eugenia; Sardella, Maria Fabiana; et al.; Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production; MDPI; Fermentation; 11; 8; 8-2025; 1-222311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/8/456info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11080456info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:44:42Zoai:ri.conicet.gov.ar:11336/274536instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:44:42.352CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
title Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
spellingShingle Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
Rodríguez, Laura A.
solid-state fermentation
olive pomace
detoxification
enzyme production
circular economy
title_short Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
title_full Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
title_fullStr Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
title_full_unstemmed Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
title_sort Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production
dc.creator.none.fl_str_mv Rodríguez, Laura A.
Groff, Maria Carla
Garay, Sofía Alejandra
Díaz Meglioli, María Eugenia
Sardella, Maria Fabiana
Scaglia, Gustavo Juan Eduardo
author Rodríguez, Laura A.
author_facet Rodríguez, Laura A.
Groff, Maria Carla
Garay, Sofía Alejandra
Díaz Meglioli, María Eugenia
Sardella, Maria Fabiana
Scaglia, Gustavo Juan Eduardo
author_role author
author2 Groff, Maria Carla
Garay, Sofía Alejandra
Díaz Meglioli, María Eugenia
Sardella, Maria Fabiana
Scaglia, Gustavo Juan Eduardo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv solid-state fermentation
olive pomace
detoxification
enzyme production
circular economy
topic solid-state fermentation
olive pomace
detoxification
enzyme production
circular economy
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study aimed to evaluate solid-state fermentation (SSF) as a sustainable approach forthe simultaneous detoxification of olive pomace (OP) and the production of industriallyrelevant enzymes. OP, a semisolid byproduct of olive oil extraction, is rich in lignocelluloseand phenolic compounds, which limit its direct reuse due to phytotoxicity. A native strainof Aspergillus sp., isolated from OP, was employed as the biological agent, while grapepomace (GP) was added as a co-substrate to enhance substrate structure. Fermentationswere conducted at two scales, Petri dishes (20 g) and a fixed-bed bioreactor (FBR, 2 kg),under controlled conditions (25 ◦C, 7 days). Key parameters monitored included dry andwet weight loss, pH, color, phenolic content, and enzymatic activity. Significant reductionsin color and polyphenol content were achieved, reaching 68% in Petri dishes and 88.1%in the FBR, respectively. In the FBR, simultaneous monitoring of dry and wet weight lossenabled the estimation of fungal biotransformation, revealing a hysteresis phenomenonnot previously reported in SSF studies. Enzymes such as xylanase, endopolygalacturonase,cellulase, and tannase exhibited peak activities between 150 and 180 h, with maximumvalues of 424.6 U·g−1, 153.6 U·g−1, 67.43 U·g−1, and 6.72 U·g−1, respectively. The experi-mental data for weight loss, enzyme production, and phenolic reduction were accuratelydescribed by logistic and first-order models. These findings demonstrate the high metabolicefficiency of the fungal isolate under SSF conditions and support the feasibility of scalingup this process. The proposed strategy offers a low-cost and sustainable solution for OPvalorization, aligning with circular economy principles by transforming agro-industrialresidues into valuable bioproducts.
Fil: Rodríguez, Laura A.. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Garay, Sofía Alejandra. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Díaz Meglioli, María Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Sardella, Maria Fabiana. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description This study aimed to evaluate solid-state fermentation (SSF) as a sustainable approach forthe simultaneous detoxification of olive pomace (OP) and the production of industriallyrelevant enzymes. OP, a semisolid byproduct of olive oil extraction, is rich in lignocelluloseand phenolic compounds, which limit its direct reuse due to phytotoxicity. A native strainof Aspergillus sp., isolated from OP, was employed as the biological agent, while grapepomace (GP) was added as a co-substrate to enhance substrate structure. Fermentationswere conducted at two scales, Petri dishes (20 g) and a fixed-bed bioreactor (FBR, 2 kg),under controlled conditions (25 ◦C, 7 days). Key parameters monitored included dry andwet weight loss, pH, color, phenolic content, and enzymatic activity. Significant reductionsin color and polyphenol content were achieved, reaching 68% in Petri dishes and 88.1%in the FBR, respectively. In the FBR, simultaneous monitoring of dry and wet weight lossenabled the estimation of fungal biotransformation, revealing a hysteresis phenomenonnot previously reported in SSF studies. Enzymes such as xylanase, endopolygalacturonase,cellulase, and tannase exhibited peak activities between 150 and 180 h, with maximumvalues of 424.6 U·g−1, 153.6 U·g−1, 67.43 U·g−1, and 6.72 U·g−1, respectively. The experi-mental data for weight loss, enzyme production, and phenolic reduction were accuratelydescribed by logistic and first-order models. These findings demonstrate the high metabolicefficiency of the fungal isolate under SSF conditions and support the feasibility of scalingup this process. The proposed strategy offers a low-cost and sustainable solution for OPvalorization, aligning with circular economy principles by transforming agro-industrialresidues into valuable bioproducts.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/274536
Rodríguez, Laura A.; Groff, Maria Carla; Garay, Sofía Alejandra; Díaz Meglioli, María Eugenia; Sardella, Maria Fabiana; et al.; Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production; MDPI; Fermentation; 11; 8; 8-2025; 1-22
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/274536
identifier_str_mv Rodríguez, Laura A.; Groff, Maria Carla; Garay, Sofía Alejandra; Díaz Meglioli, María Eugenia; Sardella, Maria Fabiana; et al.; Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus sp. for Detoxification and Enzyme Production; MDPI; Fermentation; 11; 8; 8-2025; 1-22
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/8/456
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11080456
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1848597782489726976
score 12.976206

Publicaciones similares