Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)

Autores
Troncozo, María Inés; Fígoli, Cecilia Beatriz; Franco, Mario Emilio Ernesto; Mirífico, María Virginia; Bosch, María Alejandra; Rajchenberg, Mario; Balatti, Pedro Alberto; Saparrat, Mario Carlos Nazareno
Año de publicación
2020
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Grape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Centro de Investigaciones en Fitopatología
Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas
Facultad de Ingeniería
Instituto de Fisiología Vegetal
Instituto de Botánica "Dr. Carlos Spegazzini"
Materia
Ciencias Agrarias
Ciencias Naturales
Botánica
fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/123817
Acceder
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network_name_str SEDICI (UNLP)
spelling Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)Troncozo, María InésFígoli, Cecilia BeatrizFranco, Mario Emilio ErnestoMirífico, María VirginiaBosch, María AlejandraRajchenberg, MarioBalatti, Pedro AlbertoSaparrat, Mario Carlos NazarenoCiencias AgrariasCiencias NaturalesBotánicafungigrape pomacePeniophora albobadiatransformationVitis labruscaGrape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since <i>Peniophora albobadia</i> isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, <i>Peniophora albobadia</i> isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that <i>Peniophora albobadia</i> LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.Facultad de Ciencias Agrarias y ForestalesCentro de Investigación y Desarrollo en Fermentaciones IndustrialesCentro de Investigaciones en FitopatologíaInstituto de Investigaciones Fisicoquímicas Teóricas y AplicadasFacultad de IngenieríaInstituto de Fisiología VegetalInstituto de Botánica "Dr. Carlos Spegazzini"2020-03-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/123817spainfo:eu-repo/semantics/altIdentifier/issn/1678-2690info:eu-repo/semantics/altIdentifier/issn/0001-3765info:eu-repo/semantics/altIdentifier/pmid/32187277info:eu-repo/semantics/altIdentifier/doi/10.1590/0001-3765202020181174info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:10:20Zoai:sedici.unlp.edu.ar:10915/123817Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:10:20.404SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
title Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
spellingShingle Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
Troncozo, María Inés
Ciencias Agrarias
Ciencias Naturales
Botánica
fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
title_short Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
title_full Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
title_fullStr Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
title_full_unstemmed Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
title_sort Biotransformation of grape pomace from <i>Vitis labrusca</i> by <i>Peniophora albobadia</i> LPSC # 285 (Basidiomycota)
dc.creator.none.fl_str_mv Troncozo, María Inés
Fígoli, Cecilia Beatriz
Franco, Mario Emilio Ernesto
Mirífico, María Virginia
Bosch, María Alejandra
Rajchenberg, Mario
Balatti, Pedro Alberto
Saparrat, Mario Carlos Nazareno
author Troncozo, María Inés
author_facet Troncozo, María Inés
Fígoli, Cecilia Beatriz
Franco, Mario Emilio Ernesto
Mirífico, María Virginia
Bosch, María Alejandra
Rajchenberg, Mario
Balatti, Pedro Alberto
Saparrat, Mario Carlos Nazareno
author_role author
author2 Fígoli, Cecilia Beatriz
Franco, Mario Emilio Ernesto
Mirífico, María Virginia
Bosch, María Alejandra
Rajchenberg, Mario
Balatti, Pedro Alberto
Saparrat, Mario Carlos Nazareno
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
Ciencias Naturales
Botánica
fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
topic Ciencias Agrarias
Ciencias Naturales
Botánica
fungi
grape pomace
Peniophora albobadia
transformation
Vitis labrusca
dc.description.none.fl_txt_mv Grape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since <i>Peniophora albobadia</i> isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, <i>Peniophora albobadia</i> isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that <i>Peniophora albobadia</i> LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
Facultad de Ciencias Agrarias y Forestales
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Centro de Investigaciones en Fitopatología
Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas
Facultad de Ingeniería
Instituto de Fisiología Vegetal
Instituto de Botánica "Dr. Carlos Spegazzini"
description Grape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since <i>Peniophora albobadia</i> isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, <i>Peniophora albobadia</i> isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that <i>Peniophora albobadia</i> LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-13
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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info:ar-repo/semantics/articulo
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/123817
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info:eu-repo/semantics/altIdentifier/issn/0001-3765
info:eu-repo/semantics/altIdentifier/pmid/32187277
info:eu-repo/semantics/altIdentifier/doi/10.1590/0001-3765202020181174
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
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