Black liquor decolorization by selected white-rot fungi
Five different strains of white-rot fungi have been tested for their ability to decolorize black liquor on plates and on solid-state fermentation using vermiculite as the solid inert support. Since the high salt concentration inhibited the growth of all fungi, the black liquor was dialyzed against d...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02732289_v165_n2_p406_DaRe |
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todo:paper_02732289_v165_n2_p406_DaRe2023-10-03T15:15:49Z Black liquor decolorization by selected white-rot fungi Da Re, V. Papinutti, L. Black liquor Decolorization Laccase MnP White-rot fungi Black liquor Decolorization Laccases MnP White rot fungi Clay minerals Enzymes Fermentation Glucose Solvent extraction Strain Fungi glucose vermiculite article carbon source culture medium decolorization fungal strain liquid nonhuman Pycnoporus solid state fermentation Trametes white rot fungus Agar Aluminum Silicates Basidiomycota Biodegradation, Environmental Coloring Agents Culture Media Laccase Water Pollutants, Chemical Fungi Phanerochaete sordida Pycnoporus sanguineus Steccherinum Trametes Five different strains of white-rot fungi have been tested for their ability to decolorize black liquor on plates and on solid-state fermentation using vermiculite as the solid inert support. Since the high salt concentration inhibited the growth of all fungi, the black liquor was dialyzed against distilled water prior to use. A preliminary step on plates was carried out to qualitatively determine the capacity of the fungal strains for black liquor decolorization. Out of the five fungi studied, Phanerochaete sordida, Pycnoporus sanguineus, and Trametes elegans exhibited the more conspicuous decolorization halos in malt extract medium, while the decolorization by all the strains was not evident when a defined culture medium was used. Cultures on solid-state fermentation using vermiculite as solid support were also tested, the liquid phase was malt extract or glucose-based medium and supplemented with different black liquor concentrations. Decolorization of black liquor was largely affected by the fungal strain, the concentration of black liquor, and the carbon source. The percentage of color removal ranged from 6.14% to 91.86% depending on the fungal strain and culture conditions. Maximal decolorization was observed in malt extract cultures after 60 cultivation days. Interestingly, decolorization in malt extract medium increased with increasing black liquor concentration. The highest decolorization value was achieved by Steccherinum sp. which reduced up to 91.86% the color of the black liquor in malt extract medium; this percentage is equivalent to 5.2 g L -1 of decolorized black liquor, the highest value reported to date. Traditional technologies used for the treatment of black liquor are not always effective and may not to be an environmentally friendly process. Vermiculite-white-rot fungi systems are presented in this work as a promising efficient alternative for the treatment of black liquor. © Springer Science+Business Media, LLC 2011. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02732289_v165_n2_p406_DaRe |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Black liquor Decolorization Laccase MnP White-rot fungi Black liquor Decolorization Laccases MnP White rot fungi Clay minerals Enzymes Fermentation Glucose Solvent extraction Strain Fungi glucose vermiculite article carbon source culture medium decolorization fungal strain liquid nonhuman Pycnoporus solid state fermentation Trametes white rot fungus Agar Aluminum Silicates Basidiomycota Biodegradation, Environmental Coloring Agents Culture Media Laccase Water Pollutants, Chemical Fungi Phanerochaete sordida Pycnoporus sanguineus Steccherinum Trametes |
| spellingShingle |
Black liquor Decolorization Laccase MnP White-rot fungi Black liquor Decolorization Laccases MnP White rot fungi Clay minerals Enzymes Fermentation Glucose Solvent extraction Strain Fungi glucose vermiculite article carbon source culture medium decolorization fungal strain liquid nonhuman Pycnoporus solid state fermentation Trametes white rot fungus Agar Aluminum Silicates Basidiomycota Biodegradation, Environmental Coloring Agents Culture Media Laccase Water Pollutants, Chemical Fungi Phanerochaete sordida Pycnoporus sanguineus Steccherinum Trametes Da Re, V. Papinutti, L. Black liquor decolorization by selected white-rot fungi |
| topic_facet |
Black liquor Decolorization Laccase MnP White-rot fungi Black liquor Decolorization Laccases MnP White rot fungi Clay minerals Enzymes Fermentation Glucose Solvent extraction Strain Fungi glucose vermiculite article carbon source culture medium decolorization fungal strain liquid nonhuman Pycnoporus solid state fermentation Trametes white rot fungus Agar Aluminum Silicates Basidiomycota Biodegradation, Environmental Coloring Agents Culture Media Laccase Water Pollutants, Chemical Fungi Phanerochaete sordida Pycnoporus sanguineus Steccherinum Trametes |
| description |
Five different strains of white-rot fungi have been tested for their ability to decolorize black liquor on plates and on solid-state fermentation using vermiculite as the solid inert support. Since the high salt concentration inhibited the growth of all fungi, the black liquor was dialyzed against distilled water prior to use. A preliminary step on plates was carried out to qualitatively determine the capacity of the fungal strains for black liquor decolorization. Out of the five fungi studied, Phanerochaete sordida, Pycnoporus sanguineus, and Trametes elegans exhibited the more conspicuous decolorization halos in malt extract medium, while the decolorization by all the strains was not evident when a defined culture medium was used. Cultures on solid-state fermentation using vermiculite as solid support were also tested, the liquid phase was malt extract or glucose-based medium and supplemented with different black liquor concentrations. Decolorization of black liquor was largely affected by the fungal strain, the concentration of black liquor, and the carbon source. The percentage of color removal ranged from 6.14% to 91.86% depending on the fungal strain and culture conditions. Maximal decolorization was observed in malt extract cultures after 60 cultivation days. Interestingly, decolorization in malt extract medium increased with increasing black liquor concentration. The highest decolorization value was achieved by Steccherinum sp. which reduced up to 91.86% the color of the black liquor in malt extract medium; this percentage is equivalent to 5.2 g L -1 of decolorized black liquor, the highest value reported to date. Traditional technologies used for the treatment of black liquor are not always effective and may not to be an environmentally friendly process. Vermiculite-white-rot fungi systems are presented in this work as a promising efficient alternative for the treatment of black liquor. © Springer Science+Business Media, LLC 2011. |
| format |
JOUR |
| author |
Da Re, V. Papinutti, L. |
| author_facet |
Da Re, V. Papinutti, L. |
| author_sort |
Da Re, V. |
| title |
Black liquor decolorization by selected white-rot fungi |
| title_short |
Black liquor decolorization by selected white-rot fungi |
| title_full |
Black liquor decolorization by selected white-rot fungi |
| title_fullStr |
Black liquor decolorization by selected white-rot fungi |
| title_full_unstemmed |
Black liquor decolorization by selected white-rot fungi |
| title_sort |
black liquor decolorization by selected white-rot fungi |
| url |
http://hdl.handle.net/20.500.12110/paper_02732289_v165_n2_p406_DaRe |
| work_keys_str_mv |
AT darev blackliquordecolorizationbyselectedwhiterotfungi AT papinuttil blackliquordecolorizationbyselectedwhiterotfungi |
| _version_ |
1807318680908857344 |