A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use
Three wastewater sources, namely slaughterhouse wastewater, cheese whey, and wine lees, were used for volatile fatty acid (VFA) production with the aim of reducing polluted wastewater discharge to the water bodies and creating a useful product. Cheese whey and wine lees were proved to be good substr...
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MDPI AG
2025-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/4/189 |
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| author | Zikhona Tshemese Laura Buzón-Durán María Cruz García-González Nirmala Deenadayalu Beatriz Molinuevo-Salces |
| author_facet | Zikhona Tshemese Laura Buzón-Durán María Cruz García-González Nirmala Deenadayalu Beatriz Molinuevo-Salces |
| author_sort | Zikhona Tshemese |
| collection | DOAJ |
| description | Three wastewater sources, namely slaughterhouse wastewater, cheese whey, and wine lees, were used for volatile fatty acid (VFA) production with the aim of reducing polluted wastewater discharge to the water bodies and creating a useful product. Cheese whey and wine lees were proved to be good substrates to produce VFAs, obtaining maximum bioconversion percentages in g COD-VFA/g TCOD initial of 90% and 72% for cheese whey and wine lees, respectively. The composition of the VFAs produced from each wastewater stream varied, with acetic, propionic, isobutyric, and isovaleric acids being the most dominant. These VFAs were used as an environmentally friendly fungicide against <i>Fusarium culmorum</i>, resulting in a reduction of the radial mycelial growth of <i>Fusarium culmorum</i> for all the effluents tested. A thermal pretreatment of the VFAs resulted in an improved antifungal efficiency if compared to the untreated VFAs or a UV pretreatment. |
| format | Article |
| id | doaj-art-38b3ce59ab1e457db9b56739ebc38c0b |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-38b3ce59ab1e457db9b56739ebc38c0b2025-08-20T02:17:24ZengMDPI AGFermentation2311-56372025-04-0111418910.3390/fermentation11040189A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural UseZikhona Tshemese0Laura Buzón-Durán1María Cruz García-González2Nirmala Deenadayalu3Beatriz Molinuevo-Salces4Department of Chemistry, Durban University of Technology, Steve Biko Campus, Durban 4001, South AfricaDepartment of Agroforestry Sciences, ETSIIAA, University of Valladolid, Avenida Madrid 44, 34004 Palencia, SpainDepartment of Agroforestry Sciences, ETSIIAA, University of Valladolid, Avenida Madrid 44, 34004 Palencia, SpainDepartment of Chemistry, Durban University of Technology, Steve Biko Campus, Durban 4001, South AfricaDepartment of Agroforestry Sciences, ETSIIAA, University of Valladolid, Avenida Madrid 44, 34004 Palencia, SpainThree wastewater sources, namely slaughterhouse wastewater, cheese whey, and wine lees, were used for volatile fatty acid (VFA) production with the aim of reducing polluted wastewater discharge to the water bodies and creating a useful product. Cheese whey and wine lees were proved to be good substrates to produce VFAs, obtaining maximum bioconversion percentages in g COD-VFA/g TCOD initial of 90% and 72% for cheese whey and wine lees, respectively. The composition of the VFAs produced from each wastewater stream varied, with acetic, propionic, isobutyric, and isovaleric acids being the most dominant. These VFAs were used as an environmentally friendly fungicide against <i>Fusarium culmorum</i>, resulting in a reduction of the radial mycelial growth of <i>Fusarium culmorum</i> for all the effluents tested. A thermal pretreatment of the VFAs resulted in an improved antifungal efficiency if compared to the untreated VFAs or a UV pretreatment.https://www.mdpi.com/2311-5637/11/4/189volatile fatty acids (VFAs)wine leescheese whey<i>Fusarium culmorum</i>anaerobic digestion |
| spellingShingle | Zikhona Tshemese Laura Buzón-Durán María Cruz García-González Nirmala Deenadayalu Beatriz Molinuevo-Salces A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use Fermentation volatile fatty acids (VFAs) wine lees cheese whey <i>Fusarium culmorum</i> anaerobic digestion |
| title | A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use |
| title_full | A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use |
| title_fullStr | A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use |
| title_full_unstemmed | A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use |
| title_short | A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use |
| title_sort | novel food wastewater treatment approach developing a sustainable fungicide for agricultural use |
| topic | volatile fatty acids (VFAs) wine lees cheese whey <i>Fusarium culmorum</i> anaerobic digestion |
| url | https://www.mdpi.com/2311-5637/11/4/189 |
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