Utilización del alperujo como sustrato para el crecimiento microbiano

BORRONI M.V; GONZÁLEZ, MARÍA TERESA; CARELLI AMALIA ANTONIA

Cordoba

Congreso; V Congreso Internacional de Ciencia y Tecnología de los Alimentos; 2014

The production process of olive oil by the two-phasecentrifugal system leaves a residue named ?alperujo? which has a highpercentage of water (65%) and contains biophenols. These compoundsare toxic and pollute the soil and waterways. The aim of this work is toevaluate the ability of an aqueous extract from ?alperujo? (EAA) tosustain microorganism growth in an attempt to valorize this waste. Bysample enrichment technique, 1 fungus, 6 yeast and 5 bacteria (3 bacilliGram-, 1 coco Gram+ and 1 coco Gram-) were isolated. Among theyeast isolated, Rhodotorula spp. -a carotene producing yeast- wasfound. Rhodotorula spp. was used as a model organism to assess theability of EAA to sustain its growth and carotenoid production. Aninverse relationship between Rhodotorula spp. growth and carotenoidproduction with EAA concentration was observed. Rhodotorula spp.growth neither decolorized nor reduced total biophenol content. Theseresults demonstrate that EAA can be used as a substrate for microbialgrowth, being this strategy an alternative for ?alperujo? valorization