Agroindustrial and food processing residues valorization for solid-state fermentation processes: A case for optimizing the co-production of hydrolytic enzymes.

In the pursuit of sustainability, managing agro-industrial and food processing residues (AFR) efficiently is crucial. This study proposes a systematic approach to convert AFR into valuable products via solid-state fermentation (SSF). Using fungal enzyme production as a case study, this adaptable methodology suits any SSF bioprocess. Initially, AFR's physicochemical properties were evaluated to assess their feasible use as carbon sources and solid matrices for SSF. Then, five strains were screened for their capability to produce enzymes (Xylanase, X; pectinase, P; cellulase, C). Apple pomace (AP) and brewery spent grain (BSG) with Aspergillus sp. (strain G5) were selected. Subsequent steps involved a two-phase statistical approach, identifying critical factors and optimizing them. Process conditions were screened using a Plackett-Burman design, narrowing critical variables to three (BSG/AP, pH, humidity). Response Surface Methodology (Central Composite Design) further optimized these factors for co-synthesis of X, P, and C. The humidity had the most significant effect on the three responses. The optimum conditions depended on each enzyme and were further validated to maximize either X, P or C. The obtained extracts were used for pectin extraction from orange peels. The extract containing primarily xylanase (X = 582.39, P = 22.86, C = 26.10 U mL-1) showed major pectin yield recovery (12.33 ± 0.53%) and it was obtained using the optimal settings of BSG/AP (81/19), humidity (50.40%), and pH (4.58). The findings will enable adjusting process conditions to obtain enzymatic cocktails with a tailored composition for specific applications.

Synthetic dyes biodegradation by fungal ligninolytic enzymes: Process optimization, metabolites evaluation and toxicity assessment.

This work aimed to provide information that contributes to establishing environmental-friendly methods for synthetic dyes' degradation. The potential decolorization capacity of the crude enzymatic extract produced by Phanerochaete chrysosporium CDBB 686 using corncob as a substrate was evaluated on seven different dyes. Critical variables affecting the in-vitro decolorization process were further evaluated and results were compared with an in-vivo decolorization system. Decolorization with enzymatic extracts presented advantages over the in-vivo system (higher or similar decolorization within a shorter period). Under improved in-vitro process conditions, the dyes with higher decolorization were: Congo red (41.84 %), Poly R-478 (56.86 %), Methyl green (69.79 %). Attempts were made to confirm the transformation of the dyes after the in-vitro process as well as to establish a molecular basis for interpreting changes in toxicity along with the degradation process. In-vitro degradation products of Methyl green presented a toxicity reduction compared with the original dye; however, increased toxicity was found for Congo red degradation products when compared with the original dyes. Thus, for future applications, it is crucial to evaluate the mechanisms of biodegradation of each target synthetic dye as well as the toxicity of the products obtained after enzymatic oxidation.