RT info:eu-repo/semantics/article
T1 A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use
A1 Tshemese, Zikhona
A1 Buzón-Durán, Laura
A1 García-González, María Cruz
A1 Deenadayalu, Nirmala
A1 Molinuevo-Salces, Beatriz
AB 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 Fusarium culmorum, resulting in a reduction of the radial mycelial growth of Fusarium culmorum 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.
PB MDPI
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/81010
UL https://uvadoc.uva.es/handle/10324/81010
LA eng
NO Tshemese, Z., Buzón-Durán, L., García-González, M. C., Deenadayalu, N., & Molinuevo-Salces, B. (2025). A Novel Food Wastewater Treatment Approach: Developing a Sustainable Fungicide for Agricultural Use. Fermentation, 11(4), 189.
DS UVaDOC
RD 12-ene-2026