Laboratory of Food Chemistry and Technology, School of Chemistry , Aristotle University of Thessaloniki , 541 24 Thessaloniki , Greece.
J Agric Food Chem. 2018 May 16;66(19):4891-4901. doi: 10.1021/acs.jafc.8b00918. Epub 2018 May 2.
This study systematically investigated the degradation kinetics and changes in the composition of phenolic compounds in Spanish-style Chalkidiki green olive processing wastewaters (TOPWs) during treatment using Aspergillus niger B60. The fungal growth and phenol degradation kinetics were described sufficiently by the Logistic and Edward models, respectively. The maximum specific growth rate (2.626 1/d) and the maximum degradation rate (0.690 1/h) were observed at 1500 mg/L of total polar phenols, indicating the applicability of the process in TOPWs with a high concentration of phenolic compounds. Hydroxytyrosol and the other simple phenols were depleted after 3-8 days. The newly formed secoiridoid derivatives identified by HPLC-DAD-FLD and LC-MS are likely produced by oleoside and oleuropein aglycon via the action of fungal β-glucosidase and esterase. The treated streams were found to be less phytotoxic with reduced chemical oxygen demand by up to 76%. Findings will provide useful information for the subsequent treatment of residual contaminants.
本研究系统地研究了在使用黑曲霉 B60 处理西班牙 Chalkidiki 绿橄榄加工废水中（TOPW）时，酚类化合物的降解动力学和组成变化。真菌生长和苯酚降解动力学分别由 Logistic 和 Edward 模型充分描述。在总极性酚浓度为 1500mg/L 时，观察到最大比生长速率（2.626 1/d）和最大降解速率（0.690 1/h），表明该工艺适用于高浓度酚类化合物的 TOPW。羟基酪醇和其他简单酚类在 3-8 天后耗尽。通过 HPLC-DAD-FLD 和 LC-MS 鉴定的新形成的拟三萜衍生物可能是通过真菌β-葡萄糖苷酶和酯酶的作用，由齐墩果酸和橄榄苦苷苷元产生的。处理后的流出物的植物毒性降低，化学需氧量（COD）降低了 76%。研究结果将为后续处理残留污染物提供有用信息。
