Cellulases Production by a Trichoderma sp. Using Food Manufacturing Wastes

Felipe Gordillo-Fuenzalida,Claudia Faundez,Thilo Kähne,Sara Cuadros-Orellana,Rodrigo Morales-Vera,Alex Echeverria-Vega

doi:10.3390/app9204419

Abstract

The cost of cellulase enzymes is a main contributor to the operational cost of a biorefinery producing ethanol from lignocellulosic material. Therefore, onsite production of enzymes using low-value substrates might be an option to make a bio-based facility more economical, while improving environmental sustainability. Food manufacturing wastes (FMWs), such as olive mill solids, tomato pomace, and grape pomace, are some of the main wastes produced by the food industry in Chile. FMWs are mostly composed of lignocellulosic material, which is primarily made of cellulose. A fungal strain obtained from olive stones was identified as a Trichoderma sp. and characterized by molecular and morphological techniques. This strain was able to grow on three FMWs in both liquid and solid cultures. In liquid cultures, cellulase and β-glucosidase activities from the culture supernatants were quantified. Identification of extracellular proteins using mass spectrometry revealed the presence of endoglucanases, exoglucanases, and β-glucosidases. Cellulase production from agroindustrial residues could be an excellent opportunity to utilize FMWs as well as decrease enzyme production costs in biorefinery processes.

Highlights

The production of food manufacturing wastes (FMWs) is potentially damaging to the environment; these materials, if not properly disposed of, can lead to the release of greenhouse gases or contaminate soil and water as they decay
In Chile, three important waste materials generated from the food manufacturing industry are olive-mill solid waste (OMSW), tomato pomace (TP), and grape pomace (GP)
After successive passages onto potato dextrose agar (PDA) plates, a homogenous fluffy-type mycelium of white color was observed which turned green after 5 days of cultivation (Figure 1a)

Summary

Introduction

The production of food manufacturing wastes (FMWs) is potentially damaging to the environment; these materials, if not properly disposed of, can lead to the release of greenhouse gases or contaminate soil and water as they decay. Biotechnological approaches may be one solution to utilize these materials before they cause damage to the environment [1,2]. In Chile, three important waste materials generated from the food manufacturing industry are olive-mill solid waste (OMSW), tomato pomace (TP), and grape pomace (GP). OMSW is a sub-product of olive oil production by two-phase centrifugation. It is composed of a liquid fraction known as “alpechin” and a semisolid residue known as “alperujo”.

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