Fungal transformation and reduction of phytotoxicity of grape pomace waste

TRONCOZO, MARÍA I.; LJE?EVI?, MARIJA; BE?KOSKI, VLADIMIR P.; AN?ELKOVI?, BOBAN; BALATTI, PEDRO A.; SAPARRAT, MARIO C.N.

CHEMOSPHERE

PERGAMON-ELSEVIER SCIENCE LTD

Año: 2019 vol. 237

0045-6535

Grape pomace (GP) from Vitis labrusca, the main byproduct from ?American table wine? production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days? incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction of WSFd (used in the concentration range of 10?1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural soil.