home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Biodiversity and biotechnological potential of filamentous fungi isolated from Tunisian olive mill biotope

Paper Details

Research Paper 01/05/2019
Views (636) Download (19)
current_issue_feature_image
publication_file

Biodiversity and biotechnological potential of filamentous fungi isolated from Tunisian olive mill biotope

Zaier Hanen, Roussos Sevastianos, Ait Hamza Mohamed, Rhouma Ali
Int. J. Biosci.14( 5), 1-15, May 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: By-productsExtracellular enzymesFungiOlive cakeOlive mill wastewater

Abstract

The increase in olive production and olive oil will generate much larger quantities of by-product that threaten the environment. Current trends should focus on the integration of various technologies to treat and valorize these effluents, but at a low cost. Therefore, it would be interesting to study the biodiversity of the filamentous fungi of olive by-products as well as their physiological and biochemical mechanisms. In this context, the aim of this work is to study biodiversity of filamentous fungi isolated from olive mill waste water and olive cake from different mills of Tunisia. The study of biodiversity of filamentous fungi was investigated through the isolation, purification and identification of new strains; and the study of the physiological and biochemical mechanisms of the selected strains by describing the nutritional needs and the metabolic potentialities of these microorganisms with a view to selecting strains capable of producing enzymes. A total of 47 strains of filamentous fungi were isolated and purified from samples obtained from the OMW and olive cake of different mills of Tunisia. The results obtained show that our fungi collection shows an important biotechnological potential, thereby the isolated strains can produce several extracellular enzymes of great interest for biotechnology and industry such as tannic acid, phytic acid, cellulase, amylase which represent high added value products. This study opens new uses of filamentous fungi present in olive mill waste water and olive cake to produce fungal enzymes, exploitable for the valorization of agricultural by-products.

VIEWS 37
Cover PDF

Ainsworth GC, Sparrow FK, Sussman AS. 1973. The fungi. New York, Academic Press, 504-621.

Aissam H, Penninckx MJ, Benlemlih M. 2007. Reduction of phenolics content and COD in olive oil mill wastewaters by indigenous yeasts and fungi. World Journal of Microbiology and Biotechnology 23, 1203–1208.

Altschul SF, Madden TL, Schaffer AA, Zhang J, Zhang Z, Miller W, Lipman DJ. 1997. Gapped BLAST and PSI BLAST: A new generation of protein database search programs. Nucleic Acids Research 25, 3389–3402.

Arx von JA. 1974. The genera of fungi sporulating in pure culture. 2rd edn. Cramer, Vaduz, 1-315.

Attili DS, de Hoog GS, Pizzirani-Kleiner AA.  1998. rDNA-RFLP and ITS1 sequencing of species of the genus Fonsecaea, agents of chromoblastomycosis. Medical Mycology 36, 219-225.

Barnett HL, Hunter BB. 1972. Illustrated genera of imperfect fungi. 3rd edition. Burgess, Publishing Co, 273.

Bavaro SL, Susca A, Frisvad JC, Tufariello M, Chytiri A, Perrone G, Mita G, Logrieco AF, Bleve G. 2017. Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives. Frontiers in Microbiology 8, 1356.

Belaiche T. 2001. Effects of contamination by Aspergillus flavus and Aspergillus ochraceus on olive quality. Industries alimentaires et agricoles 118, 27 – 29.

Benyahia N, Zein K. 2003. Analyse des problèmes de l’industrie de l’huile d’olive et solutions récemment développées. Contribution spéciale de Sustainable Business Associates, Suisse, 2-7.

Boiron P. 1996. Organisation et biologie des champignons. Editions Nathan, 17.

Botton B, Breton A, Févre M, Gauthier S. 1990. Les Moisissures Utiles et Nuisibles: Importance Industrielle. 2iémeEd. Masson, 426.

Campos L, Félix CR. 1995. Purification and Characterization of Glucoamylase from Humicola grisea. Applied and Environmental Microbiology 61, 2436-2438.

Cooney GD, Emerson R. 1995. Thermophilic fungi. An account of their biology; activities and classification. W.H. Freeman and Co, San Francisco, U.S.A, 128-140.

Cordova J. 1998. Isolement, Identification et physiologie des champignons thermophiles en vue de la production de lipase par fermentation en milieu solide. PhDthesis, Université de Montpellier II Science et Techniques du Languedoc, 248.

Dix NJ, Webster J. 1995a. Structure of Fungal Communities. In ‘Fungal Ecology’. Chapman & Hall. London, 39-84.

Dix NJ, Webster J. 1995b. Fungi of Extreme Environments. In ‘Fungal Ecology’. Chapman & Hall. London, 322-332.

Domsch KH, Gams W, Anderson TH. 1980. Compendium of Soil Fungi. Academic Press, London, tome 1, Tome 2.

Gharbi I, Issaoui M, Hammemi M. 2014. La filière huile d’olive en Tunisie. Oil crops and supply chain in Africa 21, 1-6.

Gracian J, Arwalo G. 1980. Presencia de aflatoxinas en los productos de olivar. Grasas Aceiæs 31, 167-175.

Hafidi M, Amir S, Revel JC. 2005. Structural characterization of olive mill waste-water after aerobic digestion using elemental analysis, FTIR and 13C NMR. Process Biochemistry 40, 2615-2622.

Hassouni H, Ismaili-Alaoui M, Lamrani K, Perraud-Gaime I, Augur C, Roussos S. 2006 b. Spore germination of filamentous fungi in solid state fermentation under different culture conditions. Micologia Aplicada International 19, 1-9.

Hassouni H, Ismaili-Alaoui M, Perraud-Gaime I, Augur C, Roussos S. 2006a. Effect of culture media and fermentation parameters on phytase production by the thermophilic fungus Myceliophhtora thermophila in solid state fermentation. Micologia Aplicada International 18, 29-3.

Jay JM. 1996. High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms. In “Modern food microbiology”. Chapman & Hall, New York, 347-370.

Lamrani K, Ismaili-Alaoui M, Cheheb M, Kammas N, Iraqi-Houssaini L, Hassouni H, Rio B, Ettalibi M, Roussos S. 2006. Distribution écologique des champignons filamenteux thermophiles isolés à partir des principales Maâsra du Maroc. In Biotechnologies et qualité des produits de l’olivier dans le bassin méditerranéen. Actes Editions, Rabat, 293- 306.

Leontopoulos D, Siafaka A, Markaki P. 2003. Black olives as substrate for. Aspergillus parasiticus growth and aflatoxin B1 production. Food Microbiology 20, 119 –126.

Maheshwari R, Bharadwaj G, Bhat MK. 2000. Thermophilic Fungi: Their Physiology and Enzymes. Microbiology and molecular biology 64, 461-488.

Millan B, Lucas R, Robles A, Garcia T, de Cienfuegos GA, alvez AG. 2000. A study on the microbiota from olive mill wastewater (OMW) disposal lagoons, with emphasis on filamentous fungi and their biodegradative potential. Microbiological Research 3, 143–147.

Mouchacca J. 2000. Thermotolerant fungi erroneously reported in applied research work as possessing thermophilic attributes. World Journal of Microbiology and Biotechnology 16, 869-880.

Nefzaoui A. 1995. Feeding value of Mediterranean ruminant feed resources. Advanced course, Syria, 12-23.

Office National de l’Huile (ONH). 2016. http://www.onh.com.tn/index.php/fr/2016-05-2314-44-46/la-production

Office National de l’Huile (ONH). 2018. http://www.onh.com.tn/index.php/fr/commercialisation/positionnement-sur-le-marche-mondial.

Pitt JI. 1979. The genus Penicillium and its teleomorphic states Eupenicillium and Talaromyces. Academic Press, London, New York,634.

Prenosil JE, Dunn IJ, Heinzle E. 1987. Biocatalyst reaction Engineering. In “Biotechnology”. Ed. J.F Kennedy, New York, 490-545.

Raimbault M. 1980. Fermentation en milieu solide. Croissance de champignons filamenteux sur substrat amylacé. Thèse d’Etat. Université Paul Sabatier, Toulouse, France.

Raper KB, Fennel DI. 1977. The Genus Aspergillus. Krieger Malabar, Florida. The Genus Aspergillus, Krieger Publishing company, New York,686.

Riddell RW. 1950. Permanent stained mycological preparation obtained by solide culture. Mycologia 42, 265-270.

Roussos S. 1985. Croissance de Trichoderma harzianum par fermentation en milieu solide: Physiologie, sporulation et production de cellulases. Thèse d’Etat, Université de Provence.

Roussos S, Raimbault M. 1982. Hydrolyse de la cellulose par les moisissures : Screening des souches cellulolytiques. Annales de Microbiologie 133, 455-464.

Roussos S, Zaouia N, Salih G, Tantaoui-Elaraki A, Lamrani K, Cheheb M, Hassouni H, Verhé F, Perraud-Gaime I, Augur C, Ismaili-Alaoui M. 2006.  Characterization of filamentous fungi isolated from Moroccan olive and olive cake: Toxinogenic potential of Aspergillus strains. Molecular Nutrition & Food Research 50, 500 – 506.

Samson RA, Hoekstra ES, Frisvad JC, Filtenborg O. 1996. Introduction to Food-Borne Fungi. Central Bureau voor Schimmel cultures, Baarn, 31-54.

Schipper MAA. 1978. Studies in Mycology No.25, Institute of the Royal Netherlands Academy of Sciences and Letters. CBS, Baarns.

Smith JE, Berry DR. 1975. The filamentous fungi. I. Industrial mycology. Edward Arnold Ltd, London.

Tansey MR. 1971. Isolation of thermophilic fungi from self-heated industrial wood chippiles. Mycologia 63, 537-547.

Thompson JD, Higgins DG, Gibson TJ. 1994. Clustal W: improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position specific gap penalties and weight matrix choice. Nucleic Acids Research 22, 4673- 4680.

Submit Manuscript