Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal |
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Authors: | Milena Sinigaglia Nilde Di Benedetto Antonio Bevilacqua Maria Rosaria Corbo Angela Capece Patrizia Romano |
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Affiliation: | (1) Department of Food Science, Faculty of Agricultural Science, University of Foggia, Via Napoli 25, 71122 Foggia, Italy;(2) Food Quality and Health Research Center (BIOAGROMED), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;(3) Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Campus Macchia Romana, via Ateneo Lucano 10, 85100 Potenza, Italy |
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Abstract: | Olive mill wastewater (OMW) samples from two traditional varieties (Peranzana and Ogliarola Garganica) of Apulian region (southern Italy) and produced through continuous and traditional methods were microbiologically and chemically examined; thus, 104 yeasts were isolated and selected for further analyses. The strains were identified as Candida boidinii, Pichia holstii, Pichia membranifaciens, and Saccharomyces cerevisiae and analyzed to assess their suitability to metabolize phenols. Based on phenol metabolism, 27 strains were selected and inoculated into OMW aliquots to determine their ability to reduce phenols in vivo; then, five strains (identified with the codes 682—C. boidinii and 625, 642, 647, and 941—P. holstii) were used as a cocktail in wastewaters for a final validation step. In this last experiment, the effects of the temperature (10–30°C) and (NH4)2SO4 (0.0–6.0 g l−1) were studied through a central composite design approach, and the results highlighted that the cocktail was able to reduce phenols by 40% at 10°C with 6.0 g l−1 of (NH4)2SO4 added. |
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