@article{
author = "Troncozo, María I. and Lješević, Marija and Beškoski, Vladimir and Anđelković, Boban D. and Ballati, Pedro A. and Saparrat, Mario C. N.",
year = "2019",
abstract = "Grape pomace (GP) from Vitis labrusca, the main byproduct from “American table wine” production, is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. In this work, transformation of grape pomace using a steam pretreatment followed by incubation of GP during a 90-day period with six different fungi were evaluated. Several fungi tested reduced the phytotoxicity of water-soluble fraction (WSFd) from steam-pretreated GP after 90 days’ incubation to lettuce and tomato seeds. U. botrytis caused the largest effective phytotoxicity reduction ofWSFd (used in the concentration range of 10e1.25% p/v) and was the only fungus causing the removal of monoaromatic compounds. Therefore, this procedure with U. botrytis effectively reduces the availability of phytotoxic monoaromatic compounds in GP, which opens a way for the development of guidelines for the management of these wastes and their potential use as organic amendments in agricultural soil.",
publisher = "Elsevier",
journal = "Chemosphere",
title = "Fungal transformation and reduction of phytotoxicity of grape pomace waste",
volume = "237",
pages = "124458",
doi = "10.1016/j.chemosphere.2019.124458"
}