Solid state fermentation of olive mill residues by wood- and dung-dwelling Agaricomycetes: Effects on peroxidase production, biomass development and phenol phytotoxicity

Chemosphere

Volumn 93, Issue 7, 2013, Pages 1406-1412

  Reina, Rocío ^a   Liers, Christiane ^b   Ocampo, Juan Antonio ^a   García Romera, Inmaculada ^a   Aranda, Elisabet ^a  

^a CSIC   (Spain)

^b International Graduate School Zittau   (Germany)

Author keywords

Agaricomycetes; Aromatic peroxygenase; Dry olive mill residue; DyP type peroxidase; Phenols

Indexed keywords

AGRICULTURAL WASTES; AROMATIZATION; FERMENTATION; FERTILIZERS; FUNGI; HOUSING; PHENOLS;

AGARICOMYCETES; AROMATIC PEROXYGENASE; DRY OLIVE MILL RESIDUES; DYP-TYPE PEROXIDASE; FRAGMENTATION PATTERNS; POLYMERIZATION PROCESS; SOLID-STATE FERMENTATION; TOTAL PHENOLIC CONTENT;

BIOLOGICAL WATER TREATMENT;

MANGANESE PEROXIDASE; PEROXIDASE; PHENOL;

BIOMASS; ENZYME; FERMENTATION; FERTILIZER; MANGANESE; MILL; PHENOL; PHYTOTOXICITY; PLANT; POLYMERIZATION;

ARTICLE; AURICULARIA AURICULA-JUDAE; BIOMASS; BJERKANDERA; BJERKANDERA ADUSTA; CHEMICAL MODIFICATION; COPRINELLUS RADIANS; DECOLORIZATION; FUNGUS; IN VIVO STUDY; MOLECULAR WEIGHT; OLIVE; PEROXIDATION; PHYTOTOXICITY; PLANT GROWTH; POLYMERIZATION; PROTEIN EXPRESSION; SOLID STATE FERMENTATION; STOMACH SECRETION;

AURICULARIA AURICULA-JUDAE; BJERKANDERA ADUSTA; COPRINELLUS RADIANS; FUNGI;

AGARICOMYCETES; AROMATIC PEROXYGENASE; DRY OLIVE MILL RESIDUE; DYP-TYPE PEROXIDASE; PHENOLS;

BASIDIOMYCOTA; BIODEGRADATION, ENVIRONMENTAL; FERMENTATION; FOOD INDUSTRY; INDUSTRIAL WASTE; OLEA; PEROXIDASE; PHENOL; WASTE DISPOSAL, FLUID; WOOD;

EID: 84885868742     PISSN: 00456535     EISSN: 18791298     Source Type: Journal    
DOI: 10.1016/j.chemosphere.2013.07.006     Document Type: Article

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