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Lipase production by Aspergillus ibericus using olive mill wastewater

Olive mill wastewater (OMW) characteristics make it a suitable resource to be used as a microbial culture media to produce value-added compounds, such as enzymes. In this work, the ability of the novel species Aspergillus ibericus to discolor OMW and produce lipase was studied. An initial screening on plates containing an OMW-based agar medium and an emulsified olive oil/rhodamine-B agar medium was employed to ...

Fungos produtores de micotoxinas

As micotoxinas são metabolitos tóxicos secundários produzidos por alguns fungos filamentosos que surgem de forma natural em produtos agroalimentares em todo o Mundo. As mais relevantes para a segurança sanitária de alimentos são as aflatoxinas, a ocratoxina A, a patulina, as fumonisinas, a zearalenona e o desoxinivalenol, estando a sua presença em alimentos regulamentada. Estas micotoxinas são produzidas princi...

Valorisation of olive pomace by solid-state fermentation with Aspergillus speci...

Pollution by olive mill wastes is a crucial problem in Mediterranean area and their proper management and utilization is demanded. Olive pomace offers excellent properties to produce enzymes by solid-state fermentation (SSF) using filamentous fungi. Particularly for lipase production, since it has residual content of olive oil. The aim of this work was to optimize the production of lipase by Aspergillus ibericu...

Management of agro-industrial wastes: utilization of exhausted grape mark as co...

The reutilization of biological wastes is of great interest since, due to legislation and environmental reasons, the industry is increasingly being forced to find an alternative use for its residues. Moreover, the use of these wastes considerably reduces the production costs. Olive oil and wine production are the most common food processing activities in the countries of southern Europe. Environmental pollution...

Influence of moisture content, temperature and inoculum size on lipase producti...

Pollution by olive mill wastes is a crucial problem in the Mediterranean area and proper management is necessary. Olive pomace, a solid by-product generated by the olive oil two phase extraction process, is an acidic and very humid material, rich in organic matter, potassium, nitrogen, carbohydrates, phenols and also contains residual fats, which make an interesting substrate for lipase production under solid-s...

Evaluation of substrate composition for lignocellulolytic enzymes production by...

Wastes from olive oil and wine industries (as exhausted grape mark, vineshoot trimmings, two-phase olive mill waste, vinasses and olive mill wastewater were evaluated for lignocellulolytic enzymes production (as cellulases, xylanases and feruloyl esterases) by solid state fermentation with Aspergillus niger, Aspergillus ibericus and Aspergillus japonicus. To study the effect of different substrates in enzymes p...

Micotoxinas detectadas en productos alimenticios en Portugal : revisión

Las micotoxinas son metabolitos tóxicos producidos por hongos filamentosos que aparecen de forma natural en productos agroalimentarios en todo el mundo. Las aflatoxinas, ocratoxina A, patulina, fumonisinas, zearalenona, tricotecenos y alcaloides del ergot son actualmente las más relevantes. Estas micotoxinas pueden ser producidas por especies que pertenecen a los géneros Aspergillus spp...

The effect of food processing on the fate of mycotoxins

Efeito da radiação gama em soluções de aflatoxinas

Os fungos filamentosos, seres ubíquos na natureza, são muitas vezes parasitas de produtos alimentares, nomeadamente produtos agrícolas. A sua presença, embora encarada como natural, poderá não ser inócua, uma vez que alguns fungos são capazes de produzir compostos tóxicos, nomeadamente micotoxinas (e.g., aflatoxinas). As aflatoxinas, metabolito secundário produzido por Aspergillus flavus e Aspergillus parasitic...

Mycotoxigenic fungi in Portuguese wine regions : fumonisin B2 and ochratoxin A

Studies were conducted between 2001 and 2003 to evaluate the incidence of ochratoxigenic strains in Portuguese wine-grapes. At that time, the main responsible for ochratoxin A production in grapes were found to be Aspergillus carbonarius with a production mean of 1.13 mg/kg and some strains from the Aspergillus niger aggregate with a production mean of 0.14 mg/kg. At that time also, all the black aspergilli iso...