Objective of this diploma thesis was to select the most appropriate composition and thermal treatment of a substrate and the optimal temperature for planting and development of the sporocarps of mushrooms Pleurotus eryngii and Pleurotus nebrodensis. Within the objective of this thesis there was a hypothesis that different levels of the thermal treatment of a substrate have an impact on the colonization of such substrate by mycelium and subsequent crop of sporocarps Pleurotus eryngii and Pleurotus nebrodensis and that within those selected strains there can be found a strain which tolerates temperatures in a grow room above 15 °C. Straw pellets, beech sawdust, spruce sawdust and Douglas tree sawdust were selected as substrates for the growth of sporocarps P. eryngii and P. nebrodensis. Some substrates were enhanced by a wheat bran or coniferous sawdust was fermented without and with 5% fugate. Obtained data were statistically processed using the Statistica (StatSoft) programme by the ANOVA method. Statistical assessment of results is presented graphically in the thesis. Results of the experiment proved that Pleurotus eryngii and Pleurotus nebrodensis have the highest growth of their sporocarps on the substrate from fermented coniferous sawdust with added fugate. The results further shown that the mushrooms had higher growth when they were on the substrate without a wheat bran compared to the substrate with a wheat bran, which was even more prone to its contamination. Optimal temperature for planting and development of the sporocarps Pleurotus eryngii was determined to be 12 - 15 °C. There were significant differences in the fructification of P. eryngii and P. nebrodensis which produced only minimal crop. Duration of a growing cycle of Pleurotus eryngii was 72 - 134 days. Development of sporocarps lasted 11 - 21 days.

by Kay-Pong Yip. / Thesis (M.Ph.)--Chinese University of Hong Kong, 1986. / Bibliography: leaves 77-89

Tsang Yiu-Yuen. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 198-218). / Abstracts in English and Chinese. / Abstract --- p.i / 摘要 --- p.iii / Acknowledgments --- p.v / Table of contents --- p.vi / List of figures --- p.xi / List of tables --- p.xvi / Abbreviations --- p.xviii / Chapter 1. --- Introduction / Chapter 1.1 --- Organic pollutant and environment --- p.1 / Chapter 1.2 --- Polycyclic aromatic hydrocarbon --- p.3 / Chapter 1.2.1 --- Distributions and treatment standards of two target PAHs --- p.5 / Chapter 1.3 --- Pentachlorophenol --- p.8 / Chapter 1.3.1 --- Distribution and treatment standard of PCP --- p.10 / Chapter 1.4 --- Dichlorodiphenyltrichloroethane --- p.12 / Chapter 1.4.1 --- Distribution and treatment standard of DDT --- p.13 / Chapter 1.5 --- Indigo carmine --- p.15 / Chapter 1.6 --- Cleanup technologies towards organopollutants --- p.16 / Chapter 1.6.1 --- Treatment methods for organopollutants --- p.16 / Chapter 1.6.2 --- Enzyme technology on environmental cleanup --- p.18 / Chapter 1.6.3 --- Oxidoreductase --- p.19 / Chapter 1.6.4 --- Enzyme preparation --- p.20 / Chapter 1.6.5 --- Spent mushroom compost --- p.21 / Chapter 1.6.5.1 --- Laccase --- p.22 / Chapter 1.6.5.2 --- Catalytic cycle of laccase --- p.23 / Chapter 1.6.5.3 --- Lignin peroxidase --- p.25 / Chapter 1.6.5.4 --- Catalytic cycle of LiP --- p.26 / Chapter 1.6.5.5. --- Manganese peroxidase --- p.27 / Chapter 1.6.5.6 --- Catalytic cycle of MnP --- p.28 / Chapter 1.6.6 --- Limitations on enzyme technology --- p.29 / Chapter 1.6.7 --- Enhancement of laccase activity and/or catalytic lifetime --- p.30 / Chapter 1.6.8 --- Enhancement of MnP activity and/or catalytic lifetime --- p.32 / Chapter 1.6.9 --- Other general approaches to maintain enzyme activity --- p.34 / Chapter 1.7 --- Aims of my study --- p.35 / Chapter 2. --- Materials and Methods / Chapter 2.1 --- Materials --- p.36 / Chapter 2.1.1 --- Production of spent mushroom compost (SMC) --- p.36 / Chapter 2.2 --- Effect of age and batches of SMCs on enzyme qualities --- p.37 / Chapter 2.3 --- Maximization of enzymes extracted from SMC --- p.38 / Chapter 2.3.1 --- Effect of extraction solution type --- p.38 / Chapter 2.3.2 --- Effect of extraction volume --- p.39 / Chapter 2.3.3 --- Effect of extraction time --- p.39 / Chapter 2.3.4 --- Effect of rotation speed --- p.39 / Chapter 2.4 --- Enzyme and protein quality --- p.39 / Chapter 2.4.1 --- Protein assay --- p.39 / Chapter 2.4.2 --- Laccase assay --- p.40 / Chapter 2.4.3 --- Manganese peroxidase assay --- p.40 / Chapter 2.4.4 --- Lignin peroxidase assay --- p.41 / Chapter 2.4.5 --- p-glucanase assay --- p.41 / Chapter 2.4.6 --- Carboxymethylcellulase assay --- p.42 / Chapter 2.4.7 --- Xylanase assay --- p.42 / Chapter 2.4.8 --- Lipase assay --- p.43 / Chapter 2.4.9 --- Protease assay --- p.43 / Chapter 2.5 --- Freeze-drying on crude enzyme preparation --- p.44 / Chapter 2.5.1 --- Effect of freeze-drying --- p.44 / Chapter 2.6 --- Partial purification on crude enzyme preparation --- p.44 / Chapter 2.6.1 --- PAGE analyses on Pleurotus SMC's laccase and MnP --- p.44 / Chapter 2.6.2 --- Effect of dialysis --- p.45 / Chapter 2.7 --- Characterization of crude enzyme powder --- p.46 / Chapter 2.7.1 --- Metal analysis --- p.46 / Chapter 2.7.2 --- Anion contents --- p.47 / Chapter 2.7.3 --- H202 content --- p.47 / Chapter 2.8 --- Stability of crude enzyme at storage --- p.48 / Chapter 2.9 --- Optimization of crude enzyme activities --- p.48 / Chapter 2.9.1 --- Ligninolytic enzyme --- p.48 / Chapter 2.9.1.1 --- Crude enzyme amount --- p.48 / Chapter 2.9.1.2 --- pH effect --- p.49 / Chapter 2.9.1.3 --- Temperature effect --- p.49 / Chapter 2.9.1.4 --- EDTA addition --- p.49 / Chapter 2.9.1.5 --- Copper ion addition --- p.49 / Chapter 2.9.1.6 --- Manganese ion addition --- p.50 / Chapter 2.9.1.7 --- Hydrogen peroxide addition --- p.50 / Chapter 2.9.1.8 --- Malonic acid addition --- p.50 / Chapter 2.9.2 --- "Other enzymes (beta-glucanase, carboxymethylcellulase and xylanase)" --- p.51 / Chapter 2.9.2.1 --- Temperature effect --- p.51 / Chapter 2.9.2.2 --- pH effect --- p.51 / Chapter 2.10 --- Studies on the degradation ability of crude enzyme towards organopollutants --- p.51 / Chapter 2.10.1 --- Removal of PAH (naphthalene and phenanthrene) --- p.52 / Chapter 2.10.1.1 --- Experimental setup --- p.52 / Chapter 2.10.1.2 --- Effect of PAH concentration --- p.53 / Chapter 2.10.1.3 --- Effect of ABTS addition --- p.54 / Chapter 2.10.1.4 --- Effect of incubation time --- p.54 / Chapter 2.10.1.5 --- Putative identification and quantification of PAHs --- p.54 / Chapter 2.10.2 --- Removal of pentachlorophenol --- p.56 / Chapter 2.10.2.1 --- Experimental setup --- p.56 / Chapter 2.10.2.2 --- Effect of PCP concentration --- p.57 / Chapter 2.10.2.3 --- Effect ofABTS addition --- p.57 / Chapter 2.10.2.4 --- Effect of incubation time --- p.57 / Chapter 2.10.2.5 --- Putative identification and quantification of PCP --- p.57 / Chapter 2.10.3 --- "Removal of 4,4´ة-DDT" --- p.58 / Chapter 2.10.3.1 --- Experimental setup --- p.58 / Chapter 2.10.3.2 --- Effect of DDT concentration --- p.59 / Chapter 2.10.3.3 --- Effect ofABTS addition --- p.59 / Chapter 2.10.3.4 --- Effect of incubation time --- p.59 / Chapter 2.10.3.5 --- Putative identification and quantification of DDT --- p.60 / Chapter 2.10.4 --- Removal of dye ´ؤ Indigo carmine --- p.61 / Chapter 2.10.4.1 --- Experimental setup --- p.61 / Chapter 2.10.4.2 --- Effect of dye concentration --- p.62 / Chapter 2.10.4.3 --- Effect of ABTS addition --- p.62 / Chapter 2.10.4.4 --- Effect of incubation time --- p.62 / Chapter 2.11 --- Assessment criteria --- p.62 / Chapter 2.11.1 --- Degradation ability --- p.62 / Chapter 2.11.2 --- Toxicity of treated samples (Microtox® test) --- p.63 / Chapter 2.12 --- Statistical analysis --- p.64 / Chapter 3. --- Results / Chapter 3.1 --- The best SMC for enzyme preparation --- p.65 / Chapter 3.2 --- Maximization of enzymes extracted from SMC --- p.72 / Chapter 3.2.1 --- Effect of extraction solution type and volume on crude enzyme recovery --- p.72 / Chapter 3.2.2 --- Effect of extraction time on crude enzyme recovery --- p.79 / Chapter 3.2.3 --- Effect of rotation speed on crude enzyme recovery --- p.79 / Chapter 3.3 --- Effect of dialysis on crude enzyme preparation --- p.82 / Chapter 3.4 --- Freeze-drying on crude enzyme preparation --- p.82 / Chapter 3.5 --- Characterization of crude enzyme powder --- p.86 / Chapter 3.6 --- Optimization of crude enzyme activities --- p.87 / Chapter 3.7 --- Storage stability of crude enzyme in powder form and liquid form --- p.115 / Chapter 3.8 --- Studies on degradation ability of crude enzyme towards organopollutants --- p.135 / Chapter 3.8.1 --- Degradation of naphthalene (NAP) by crude enzyme solution --- p.135 / Chapter 3.8.2 --- Degradation of phenanthrene (PHE) by crude enzyme solution. --- p.141 / Chapter 3.8.3 --- Degradation of pentachlorphenol (PCP) by crude enzyme solution --- p.147 / Chapter 3.8.4 --- "Degradation of 4,4´ة-DDT by crude enzyme solution" --- p.152 / Chapter 3.8.5 --- Degradation of Indigo carmine by crude enzyme solution --- p.158 / Chapter 4. --- Discussion / Chapter 4.1 --- The best SMC for enzyme preparation --- p.163 / Chapter 4.2 --- Maximization of ligninolytic enzymes extracted from SMC --- p.168 / Chapter 4.2.1 --- Effect of extraction solution type and volume on crude enzyme recovery --- p.168 / Chapter 4.2.2 --- Effect of extraction time on crude enzyme recovery --- p.169 / Chapter 4.2.3 --- Effect of rotation speed on crude enzyme recovery --- p.169 / Chapter 4.3 --- Effect of dialysis on crude enzyme extract --- p.171 / Chapter 4.4 --- Freeze-drying on crude enzyme extract --- p.171 / Chapter 4.5 --- Characterization of crude enzyme powder --- p.172 / Chapter 4.6 --- Optimization of crude enzyme activities --- p.173 / Chapter 4.6.1 --- Effect of crude enzyme amount --- p.173 / Chapter 4.6.2 --- Effect of incubation pH --- p.174 / Chapter 4.6.3 --- Effect of incubation temperature --- p.176 / Chapter 4.6.4 --- Effect of EDTA addition --- p.177 / Chapter 4.6.5 --- Effect of copper and manganese ion addition --- p.177 / Chapter 4.6.6 --- Effect of hydrogen peroxide addition --- p.179 / Chapter 4.6.7 --- Effect of malonic acid on maintaining enzyme activities --- p.180 / Chapter 4.6.8 --- Activities and stabilities of ligninolytic enzymes under the combined optimal conditions --- p.181 / Chapter 4.7 --- Storage stability of crude enzyme in powder form and liquid form --- p.182 / Chapter 4.7.1 --- "β-glucanase, carboxymethylcellulase (CMCase) and xylanase activities" --- p.182 / Chapter 4.7.2 --- Protein content --- p.182 / Chapter 4.7.3 --- Laccase activity --- p.183 / Chapter 4.7.4 --- MnP activity --- p.183 / Chapter 4.8 --- Studies on the degradation ability of crude enzyme towards organopollutants --- p.185 / Chapter 4.8.1 --- Degradation of naphthalene (NAP) by crude enzyme solution --- p.185 / Chapter 4.8.2 --- Degradation of phenanthrene (PHE) by crude enzyme solution. --- p.187 / Chapter 4.8.3 --- Degradation of pentachlorophenol (PCP) by crude enzyme solution --- p.189 / Chapter 4.8.4 --- "Degradation of 4,4-DDT by crude enzyme solution" --- p.190 / Chapter 4.8.5 --- Degradation of Indigo carmine by crude enzyme solution --- p.191 / Chapter 4.9 --- Prospect for SMC as a source of organopollutant-degrading enzyme --- p.193 / Chapter 5. --- Conclusions --- p.195 / Chapter 6. --- Further Investigation --- p.197 / Chapter 7. --- References --- p.198

Wong Wing-chun. / Thesis submitted in: December 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 171-182). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.ii / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT (ENGLISH VERSION) --- p.iv-v / ABSTRACT (CHINESE VERSION) --- p.vi-vii / TABLE OF CONTENTS --- p.viii-vii / LIST OF TABLES --- p.xiii-xv / LIST OF FIGURES --- p.xvi-xvii / LIST OF ABBREVIATIONS --- p.xviii-xx / Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1 / Chapter 1.1 --- General background of mushrooms --- p.1 / Chapter 1.2 --- Production of cultivated edible mushrooms --- p.2 / Chapter 1.3 --- Chemical composition and nutritional values --- p.3 / Chapter 1.4 --- Functional properties --- p.12 / Chapter 1.5 --- Nutrition evaluation --- p.14 / Chapter 1.6 --- Exploitation of newly cultivated edible mushrooms --- p.17 / Chapter 1.6.1 --- Edible Pleurotus mushrooms --- p.19 / Chapter 1.6.2 --- The other lesser-known edible mushrooms --- p.22 / Chapter 1.6.3 --- The three commonly known edible mushrooms --- p.27 / Chapter CHAPTER TWO: --- PROXIMATE COMPOSITION OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS…… --- p.43 / Chapter 2.1 --- Introduction --- p.43 / Chapter 2.2 --- Material and methods --- p.44 / Chapter 2.2.1 --- Sample preparation --- p.44 / Chapter 2.2.1.1 --- Dry mushrooms --- p.44 / Chapter 2.2.1.2 --- Fresh mushrooms --- p.44 / Chapter 2.2.2 --- Analysis of chemical composition of mushrooms --- p.44 / Chapter 2.2.2.1 --- Moisture content --- p.44 / Chapter 2.2.2.2 --- Crude protein content --- p.44 / Chapter 2.2.2.3 --- Crude lipid content --- p.45 / Chapter 2.2.2.4 --- Ash content --- p.46 / Chapter 2.2.2.5 --- Mineral content --- p.46 / Chapter 2.2.2.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.46 / Chapter 2.2.2.5.2 --- "Mercury, lead, arsenic,selenium and cadmium" --- p.46 / Chapter 2.2.2.6 --- Carbohydrate content --- p.47 / Chapter 2.2.2.7 --- Amino acid analysis --- p.47 / Chapter 2.2.2.7.1 --- "Amino acids excluding cystine, methionine and tryptophan" --- p.47 / Chapter 2.2.2.7.2 --- Cystine and methionine --- p.48 / Chapter 2.2.2.8 --- Dietary fiber content --- p.49 / Chapter 2.2.2.8.1 --- Insoluble dietary fiber (IDF) --- p.49 / Chapter 2.2.2.8.2 --- Soluble dietary fiber (SDF) --- p.50 / Chapter 2.2.2.9 --- Monosaccharide profile of dietary fiber --- p.51 / Chapter 2.2.2.9.1 --- Acid deploymerization --- p.51 / Chapter 2.2.2.9.2 --- Derivatization --- p.51 / Chapter 2.2.2.9.3 --- Determination of neutral and ammo sugars by gas chromatograph (GC) --- p.52 / Chapter 2.2.2.10 --- Uronic acid content --- p.53 / Chapter 2.2.2.11 --- Energy content --- p.54 / Chapter 2.2.2.12 --- Statistical analysis --- p.54 / Chapter 2.3 --- Results and Discussion --- p.55 / Chapter 2.3.1 --- Proximate composition --- p.55 / Chapter 2.3.1.1 --- Moisture content --- p.55 / Chapter 2.3.1.2 --- Crude protein content --- p.56 / Chapter 2.3.1.3 --- Crude lipid content --- p.57 / Chapter 2.3.1.4 --- Ash content --- p.59 / Chapter 2.3.1.5 --- Mineral content --- p.60 / Chapter 2.3.1.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.60 / Chapter 2.3.1.5.2 --- "Mercury,lead, arsenic, selenium and cadmium" --- p.65 / Chapter 2.3.1.6 --- Carbohydrate content --- p.66 / Chapter 2.3.1.7 --- Dietary fiber content --- p.67 / Chapter 2.3.1.8 --- Energy content --- p.68 / Chapter 2.3.2 --- Amino acid profiles --- p.69 / Chapter 2.3.3 --- Monosaccharide profiles of dietary fiber --- p.71 / Chapter 2.3.4 --- Overall -ranking --- p.76 / Chapter 2.4 --- Summary --- p.78 / Chapter CHAPTER THREE: --- FUNCTIONAL PROPERTIES OF THE EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS / Chapter 3.1 --- Introduction --- p.108 / Chapter 3.2 --- Ma terial and methods --- p.110 / Chapter 3.2.1 --- Sample preparation --- p.110 / Chapter 3.2.1.1 --- Dry mushrooms --- p.110 / Chapter 3.2.1.2 --- Fresh mushrooms --- p.110 / Chapter 3.2.1.3 --- Soybean flour --- p.110 / Chapter 3.2.2 --- Physical properties --- p.110 / Chapter 3.2.2.1 --- Bulk density --- p.110 / Chapter 3.2.2.2 --- pH.…… --- p.111 / Chapter 3.2.2.3 --- Color --- p.111 / Chapter 3.2.2.4 --- Nitrogen solubility --- p.111 / Chapter 3.2.2.5 --- Gelation properties --- p.112 / Chapter 3.2.2.6 --- Water-holding capacity (WHC) --- p.112 / Chapter 3.2.2.7 --- Old-holding capacity (OHC) --- p.112 / Chapter 3 2.2.8 --- Emulsifying activity (EA) and emulsion stability (ES) --- p.113 / Chapter 3.2.2.9 --- Foaming capacity (FC) and foam stability (FS) --- p.113 / Chapter 3.2.3 --- Statistical analysis --- p.114 / Chapter 3.3 --- Results and Discussion --- p.115 / Chapter 3.3.1 --- Functional properties of edible mushroom samples --- p.115 / Chapter 3.3.1.1 --- Nitrogen solubility --- p.115 / Chapter 3.3.1.2 --- Bulk density --- p.116 / Chapter 3.3.1.3 --- pH --- p.117 / Chapter 3.3.1.4 --- Color --- p.117 / Chapter 3.3.1.5 --- Gelation --- p.119 / Chapter 3.3.1.6 --- Water holding capacity (WHC) --- p.121 / Chapter 3.3.1.7 --- Oil-holding capacity (OHC) --- p.122 / Chapter 3.3.1.8 --- Emulsifying properties --- p.124 / Chapter 3.3.1.9 --- Foaming properties --- p.127 / Chapter 3.4 --- Summary --- p.130 / Chapter CHAPTER FOUR: --- NUTRITION EVALUATION - IN VITRO AND IN VIVO PROTEIN DIGESTIBILITY OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS --- p.148 / Chapter 4.1 --- Introduction --- p.148 / Chapter 4.2 --- Materials and methods --- p.149 / Chapter 4.2.1 --- In vim) nutritional evaluation --- p.149 / Chapter 4.2.1.1 --- Sample preparation --- p.149 / Chapter 4.2.1.1.1 --- Dry mushrooms --- p.149 / Chapter 4.2.1.1.2 --- Fresh mushrooms --- p.149 / Chapter 4.2.1.2 --- In vitro protein digestibility --- p.149 / Chapter 4.2.2 --- In vivo nutritional evaluation --- p.150 / Chapter 4.2.2.1 --- Sample preparation --- p.150 / Chapter 4.2.2.1.1 --- Dry mushrooms --- p.150 / Chapter 4.2.2.1.2 --- Fresh mushrooms --- p.150 / Chapter 4.2.2.2 --- Preparation of diets --- p.151 / Chapter 4.2.2.3 --- Experimental design --- p.151 / Chapter 4.2.2.4 --- Post-feeding analysis --- p.152 / Chapter 4.2.2.4.1 --- Overall growth performance --- p.152 / Chapter 4.2.2.4.2 --- Protein efficiency ratio (PER) --- p.152 / Chapter 4.2.2.4.3 --- Net protein Ratio (NPR) --- p.152 / Chapter 4.2.2.4.4 --- In vivo protein digestibility --- p.153 / Chapter 4.2.2.4.5 --- Protein digestibility corrected for amino acid scores (PDCAAS) --- p.153 / Chapter 4.2.3 --- Statistical analysis --- p.153 / Chapter 4.3 --- Results and Discussion --- p.154 / Chapter 4.3.1 --- In vitro protein digestibility of edible mushroom samples --- p.154 / Chapter 4.3.2 --- "Food intake, body weight gain and overall growth performance of animals of in vivo nutritional evaluation" --- p.154 / Chapter 4.3.3 --- "Protein efficiency ratio (PER), Net protein ratio (NPR), in vivo protein digestibility and Protein digestibility corrected for amino acid scores (PDCAAS) of edible mushrooms" --- p.158 / Chapter 4.4 --- Summary --- p.164 / Chapter CHAPTER FIVE: --- CONCLUSIONS --- p.169-170 / REFERENCES --- p.171-182

Orientador: Lucia R. Durrant / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-02T01:51:47Z (GMT). No. of bitstreams: 1 Ranzani_MarciaReginaT.deCamargo_D.pdf: 43187799 bytes, checksum: ead0c1ba944e9cf2ef2d6fdf437d6af9 (MD5) Previous issue date: 2002 / Resumo: O objetivo deste trabalho foi avaliar a possibilidade de descoloração/degradação dos corantes índigo e preto enxofre (0,02%, p/v), em suas fórmulas técnicas, por espécies llinhagens de PIeurotus nativas e/ou comestíveis, em meio líquido e sólido, e a degradação do Iodo residual da indústna têxtil acrescido de resíduos lignocelulósicos. Uma seleção, com 14 espécies llinhagens de Pleurotus, foi realizada em meios líquido e sólido; em meio líquido os corantesforam empregadoscomo única fonte de carbono e, em meio sólido foram empregados na presença e ausência de resíduo lignocelulósico.O corante RBBR também foi utilizado no processo de seleção inicial. Uma espécie/linhagem foi testada em meio líquido esterilizado variando-se a concentração de nitrogênio; sob condições naturais, sem esterilização, o teste de biodegradabilidade imediata foi aplicado empregando-se duas espécies/linhagens como inóculo. Em resíduo lignocelulósico misturado ao Iodo (30%, peso úmido), após pasteurização,duas linhagens selecionadas de P. sajor-caju - CCB 020 e PSC 94/03, foram estudadas quanto à capacidade de colonização e degradação do substrato; as avaliações feitas a cada 7 dias foram: fenóis, DQO, umidade, fósforo, potássio, rnagnésio, fibra detergente neutro (FDN) e fibra detergente ácido (FDA), açúcares totais, enzimas ligninolíticas e, após 30 dias, o substrato colonizado foi avaliado quanto ao potencial de mutagenicidade. Os resultados obtidos com o RBBR na seleção das espécies/linhagens ligninolíticas correlacionaram-se com a descoloração observada com os corantes têxteis. Contudo, o processo de descoloração do corante índigo, em meio sólido, só ocorreu na presença do bagaço de cana de açúcar, o que não aconteceu para o corante preto enxofre porque houve descoloração também na ausência do bagaço de cana, dependendo da espécie/linhagem. Seis espécies/linhagens foram pré-selecionadas para testar o Iodo, todas apresentaram descoloração total quando malte e bagaço de cana de açúcar estavam presentes. Em meio líquido, todas as espécies/linhagens apresentaram descoloração, entretanto não foi observada correlação entre peso do micélio e percentual de descoloração. Com relação à razão de descoloração, os resultados indicaram que esta se deu devido à adsorção do corante ao micélio. A espéciellinhagem selecionada para estudo em meio líquido, mudando-se a concentraçãoda fonte de nitrogênio, confirmouque o resultado da descoloração era decorrente de adsorção dos corantes ao micélio. ... Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital. / Abstract: The aim of this.study was to evaluate the possibility of índigo and sulphur blackdyes (0,02%,wlv) to be decolorized/degraded by native or /edible or both species/strains of Pleurotus, in liquid and solid media, and the degradation of sludge trom the textile industry together with lignocelullosic wastes. The screening of 14 species/strains of Pleurotus was conducted, in sterile liquid and solid media; in liquid media the dyes were used as the sole source of carbon and, in solid media they were used with and without lignocelullosic wastes. The RBBR dyewas also utilized in thefirst screening. One species/strain was tested in sterilized liquid medium, varying the nitrogen concentration. Under natural conditions, without sterilization, the biodegradability assay was applied using two selected species/strains as inocula. In the lignocelullosic wastes mixed with the sludge (30%, wet weight), afier pasteurization, two strains of P. sajor-caju - CCB 020 and PSC 94/03, were studied to determine their colonization and degradation capability of the substrate; evaluations made every 7 days were: phenols, COD, humidity, phosphorus, potassium, magnesium,fiber detergent neutral (FDN) and fiber detergent acid (FDA), total sugars, ligninolytic enzymes and, afier 30 days, the colonized substrateswere evaluatedfor their mutagenic otential. The results obtained with the RRBR in the screening of the ligninolytic species/strains of Pleurotus correlated with the decolorization observed with the textile dyes. While the decolorization of indigo dye, in a solid media, occurred only in the presence of sugar cane bagasse, this did not happen with black sulphur dye, where the decolorization also occurred in the absence of sugar cane bagasse, depending on species/strain. Six species/strains were selected to test the sludge and ali of them showed total decolorization when malt and sugar cane bagasse were present. In liquid media, all species/strains showed some decolorization, but no correlation was observed between weight and percentage decolorization. Regarding the decolorization rate, the results showed that the decolorization was due to dye adsorption by fungal mycelia. The selected species/strain selected for study in liquid media, under different nitrogen concentration, confirrned that decolorization is related to dye adsorption to fungal mycelia. For both dyes, production of ligninolytic enzymes was either not detected or extremely low. There was no difference in decolorization due to nitrogen concentrations in the medium. In the Ibama's ready biodegradability assay, the dyes were also classified as not easily biodegradable. ... Note: The complete abstract is available with the full electronic digital thesis or dissertations. / Doutorado / Doutor em Ciência de Alimentos

Orientador: Lucia Regina Durrant / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-25T21:03:00Z (GMT). No. of bitstreams: 1 Belote_JulianaGisele_M.pdf: 21024737 bytes, checksum: ac536d66a11676e6228f0bde7df39fb2 (MD5) Previous issue date: 2000 / Resumo: Este trabalho descreve a ação de dois fungos basidiomicetos, Pleurotus sajor caju (020) e Phanerochaete chrysosporium ATCC 24725 na degradação dos corantes naturais urucum hidrossolúvel e carmim (ácido carmínico); como também a combinação destes com o corante urucum oleossolúvel; os corantes sintéticos new coccine, orange G, chrome azurol S; a combinação destes e o efluente da indústria de corantes naturais CHR HANSEN. Além disso, estudou-se o sistema ligninolítico envolvido nesses processos, a redução da demanda química de oxigênio (DQO) do efluente e dos meios de cultivo contendo os corantes, as análises de variações do pH, e do peso seco em relação ao tempo de crescimento. Os fungos foram crescidos em dois diferentes meios agitados: extrato de malte 0,5%, contendo 100 mgIL de corante e no efluente bruto. As análises dos caldos de cultivo foram realizadas no 2°,4°,6°, 8°, 10°e 12°dias de crescimento. A descoloração dos meios de cultivos e do efluente foi verificada através de espectrofotometria de varredura, variando-se o comprimento de onda de 200 a 800 nrn, e a degradação dos corantes por cromatografia líquida de alta eficiência (CLAE). Todos os corantes foram descoloridos em alguma extensão pelos fungos estudados. A eficiência de remoção da cor variou de 50% a 100%. Ambos os fungos mostraram capacidade de descoloração, sendo que Pleurotus sajor caju (020) foi capaz de descolorir, eficazmente o efluente e os corantes naturais e sintéticos, individualmente ou em combinação. Não ocorreu descoloração do efluente por Phanerochaete chrysosporium, mas obteve-se excelente descoloração dos corantes naturais individualmente e dos corantes sintéticos individualmente ou em combinação. / Abstract: This work describes the degradative action of two basidiomycetes, Pleurotus sajor caju (020) and Phanerochaete chrysosporium ATCC 24725, on the following natural or synthetic dyes: a) hydro-soluble annatto (norbixin) b) cannirn (carminic acid); c) a combination of these with the fat-soluble annatto (bixin); d) new coccine; e) orange G; f) chrorne azurol S; g) a combination of these synthetic dyes; h) effluent samples :ITomthe natural dye industry. In addition, the ligninolytic system involved in these processes and the reduction in the chemical oxygen demand (COD) ofthe effluent and ofthe cultivation medium containing dyes were studied. The fungi were grown in two different agitated media: 0.5% malt extract, containing 100 rng/L of different dyes, and in the raw industrial effluent. The cultivation broths were analysed for pH mycelium weight and COD on the 2nd, 4th,6th,8th,10th and 12th days of growth. The decolorization of the culture media and effluent was verified using spectrophotometry, in the wavelength range 200 to 800 nm, and the degradation ofthe dyes was investigated using high performance liquid chromatography (HPLC). All the dyes were decolorised to some extent by the fungi studied with the efficiency of the color removal varying :ITom50 to 100%. Pleurotus sajor caju (020) was capable of efficiently decolorising the effluent and the natural and synthetic dyes, individually or in combination. Effluent decolorization was not observed with Phanerochaete chrysosporium, but this fungus showed an excellent decolorization action on the natural dyes individually and on the synthetic dyes individually or in combination. / Mestrado / Mestre em Ciência de Alimentos

Esta investigación tuvo por objetivo caracterizar sensorialmente una salsa a base de Pleurotus ostreatus, cultivados en mazorcas de cacao (Theobroma cacao L.). El proyecto se desarrolló en dos etapas: la primera etapa involucró el cultivo y producción de Pleurotus ostreatus utilizando mazorcas de cacao como sustrato; y la segunda, la caracterización sensorial de la salsa mediante la técnica Perfil Flash (PF). En la primera etapa se cultivó Pleurotus ostreatus (hongo ostra) mediante ocho pasos: 1º Obtención de la cepa madre, 2º Multiplicación del micelio, 3º Elaboración de inóculo primario y secundario, 4º Obtención y preparación del sustrato, 5º Tratamiento térmico del sustrato, 6º Inoculación e incubación del sustrato, 7º Fructificación y 8º Cosecha; donde se evaluó el efecto que tiene el tiempo de fermentación (1, 3 y 7 días) y el tratamiento térmico del sustrato (pasteurización y esterilización) sobre la producción de P. ostreatus determinando el peso de carpóforos, % Eficiencia biológica y % Rendimiento, para un total de 6 tratamientos con cinco repeticiones. En el experimento se utilizó un diseño completamente al azar (DCA). El tratamiento que resultó significativamente diferente fue el de 3 días de fermentación tratado por esterilización (T5), que obtuvo una producción de 283.00g de hongos ostra recolectados en dos cosechas, 31.22% de eficiencia biológica y 28.30% de rendimiento. En la segunda etapa se elaboró cinco formulaciones (A, B, C, D y E), las cuales fueron caracterizadas sensorialmente mediante el PF. Como resultado, los jueces utilizaron entre 3 y 8 atributos para describir las formulaciones, generando un total de 97 descriptores que contribuyeron a la diferenciación de muestras dentro del espacio sensorial. Los resultados se evaluaron con el Análisis Generalizado Procrusteno (AGP), donde la variabilidad de los datos fue explicada en un 82.60% en dos dimensiones (F1 y F2). Se seleccionó la formulación D, compuesta por P. ostreatus (13.63%), almidón modificado (1.60%), maltodextrina (1.00%), goma xantana (0.25%) y manteca vegetal (1.40%); debido a los atributos que la describen: aromática, elástica, mantecosa y agradable; y al débil residuo que presenta (17.75), lo cual indica que los jueces perciben de forma similar la muestra. Palabras clave: Pleurotus ostreatus, mazorcas de cacao, caracterización sensorial, Perfil Flash, AGP. / Tesis

Orientador: Lucia Regina Durrant / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-09T13:47:22Z (GMT). No. of bitstreams: 1 Menezes_CristianoRagagninde_D.pdf: 2527640 bytes, checksum: a6240169a119550bee1ff7d8fc808b73 (MD5) Previous issue date: 2007 / Resumo: Neste trabalho foram avaliadas 6 linhagens de fungos basidiomicetos, sendo que estas foram testadas em 5 tipos de fontes lignocelulósicas provindas de resíduos agroindustriais. Estes foram testados sob fermentação submersa em cultivo estacionário no período de 30 dias de incubação. Na busca dos melhores hidrolisados para os testes prebióticos, foram selecionados os hidrolisados utilizados para fonte de enzimas dos fungos Pleurotus sp BCCB068 e Pleurotus tailândia, no 10° dia de incubação, utilizando farelo de arroz como fonte de carbono com as maiores atividades de xilanase de 0,29 U/ml e 0,24 U/mL respectivamente. Estes valores foram ampliados posteriormente com a otimização do processo de fermentação, elevando as atividades para 0,4 U/mL e 0,69 U/mL, respectivamente. Os hidrolisados escolhidos foram aplicados como fonte de enzimas lignocelulolíticas sobre a matriz de xilana e carboximetilcelulose, avaliando a degradação destas matrizes no período de 0 a 60 minutos de hidrólise. Neste período, os hidrolisados mostraram-se capaz de hidrolisar até 66,4% da xilana e 59,9% de carboximetilcelulose, formando compostos xilooligossacarídeos e celooligossacarídeos, respectivamente, além de vários monômeros de açúcares. As linhagens Pleurotus sp BCCB068 e Pleurotus tailândia também foram utilizadas diretamente para degradar a matriz de xilana em fermentação de 40 dias de cultivo, onde degradaram esta matriz em 73,6% no 20° dia para a primeira e 70,1% já no 5° dia de cultivo para a segunda linhagem, com produção de xilooligossacarídeos e seus monômeros. Os hidrolisados com efeito positivo na degradação das matrizes de xilana e carboximetilcelulose foram testados na sua atividade prebiótica, com significativa estimulação de culturas probióticas do gênero Lactobacillus e Bifidobacterium, e sem estimulação significativa de bactérias enteropatogênicas como a S. enteritidis e E. coli, em experimentos in vitro. Estes resultados indicam o grande potencial destas linhagens fúngicas para a degradação de matrizes hemicelulósicas, para a obtenção de compostos hidrolisados com características prebióticas / Abstract: In this present work, six basidiomycete strains were evaluated using five different lignocelulosic agricultural residues as substrates. These fungi were cultivated under non-agitated conditions for 30 days. Searching for the best strains able to produce lignocellulolytic enzymes, hidrolise these growth substrates and generate compounds having prebiotic activity, Pleurotus sp BCCB068 and Pleurotus tailândia were selected at 10 days of growth using rice bran as the sole carbon source, because they exibited the best xylanase activities (0.29 and 0.24 U/mL, respectively). Growth of these fungi was optimized using an experimental design, resulting in the increase of xylanase activities to 0.4 and 0.69 U/mL, respectively. The crude extract obtained following growth of these fungi used as enzyme source for the hidrolises of xylan and carboxymethylcellulose matrices, which were degradaded (66.4 and 59.9%), respectively, during 0-60 minutes of hydrolysis, forming xylo- and celo-oligosaccharides, as well as several sugar monomers. Pleurotus sp BCCB068 and Pleurotus tailândia were also used directly to degrade xylan under fermentation during 40 days, produzing xylooligosaccharides and sugars, and showing degradation of 73.6% at the 20th day, and 70,1% at the 5th day, respectively. The hydrolyzed products with positive effect in the degradation of xylan and carboxymethylcellulose were evaluated regarding their prebiotic activity, showing significant stimulation of Lactobacillus and Bifidobacterium. However, no significant stimulation of enteropatogenic bacteria such as S. enteritidis and E. coli, in an in vitro experimentation. These results indicate a great potential of these fungal strains to degrade hemicellulosic materials and produce hydrolyzed compounds with prebiotic characteristics / Doutorado / Doutor em Ciência de Alimentos

by Law Shui Chee Annie. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 117-125). / Abstract --- p.i / Abbreviations --- p.iii / List of Figures --- p.iv / List of Tables --- p.vi / Chapter 1. --- INTRODUCTION --- p.1 / Chapter 1.1 --- Background of Pleurotus pulmonarius --- p.1 / Chapter 1.1.1 --- Taxonomy and classification --- p.1 / Chapter 1.1.2 --- Life cycle --- p.2 / Chapter 1.1.3 --- Marketing value --- p.4 / Chapter 1.1.4 --- Nutritional content --- p.4 / Chapter 1.2 --- Background of calcium --- p.5 / Chapter 1.2.1 --- Calcium requirements for human --- p.6 / Chapter 1.2.2 --- The biological role of calcium --- p.6 / Chapter 1.2.3 --- Calcium as a regulator --- p.8 / Chapter 1.2.4 --- Binding of calcium --- p.9 / Chapter 1.2.5 --- Uptake of calcium --- p.11 / Chapter 1.2.6 --- Calcium transport --- p.11 / Chapter 1.2.7 --- Application of calcium on mushroom cultivation --- p.12 / Chapter 1.2.8 --- Calcium effect on mushroom --- p.13 / Chapter 1.3 --- Background of manganese --- p.13 / Chapter 1.3.1 --- The biological role of manganese --- p.14 / Chapter 1.3.2 --- Uptake of manganese --- p.15 / Chapter 1.3.3 --- Manganese requirements of humans --- p.16 / Chapter 1.3.4 --- Manganese deficiency --- p.16 / Chapter 1.3.5 --- Use of manganese --- p.17 / Chapter 1.3.6 --- Influence of pH on manganese toxicity --- p.17 / Chapter 1.3.7 --- Effects of manganese on enzymes --- p.18 / Chapter 1.3.8 --- Application of manganese on mushroom cultivation --- p.19 / Chapter 1.4 --- Purpose of Study --- p.19 / Chapter 2. --- MATERIALS AND METHODS --- p.21 / Chapter 2.1 --- Organisms --- p.21 / Chapter 2.2 --- Maintenance of cultures --- p.21 / Chapter 2.3 --- Identification of two strains --- p.21 / Chapter 2.3.1 --- Determination of growth rate --- p.22 / Chapter 2.3.2 --- Arbitrarily-primed polymerase chain reaction (AP-PCR) --- p.22 / Chapter 2.3.3 --- Mating type reaction --- p.25 / Chapter 2.4 --- Effect of different concentrations of calcium and manganese on the life cycle of the fungi --- p.26 / Chapter 2.4.1 --- Spore germination --- p.26 / Chapter 2.4.2 --- Preparation of mycelium homogenate --- p.27 / Chapter 2.4.3 --- Vegetative growth --- p.28 / Chapter 2.4.4 --- Fruiting initiation --- p.30 / Chapter 2.4.5 --- Fruiting --- p.31 / Chapter 2.4.6 --- Fruiting yield (Biological efficiency) --- p.32 / Chapter 3. --- RESULTS --- p.35 / Chapter 3.1 --- Identification of two strains --- p.35 / Chapter 3.1.1 --- Determination of growth rate --- p.35 / Chapter 3.1.2 --- Fruitbody morphology --- p.35 / Chapter 3.1.3 --- Arbitrarily primed polymerase chain reaction (AP-PCR) --- p.35 / Chapter 3.1.4 --- Mating type reaction --- p.40 / Chapter 3.2 --- Effect of calcium and manganese on the life cycle of the fungus --- p.40 / Chapter 3.2.1 --- Spore germination --- p.40 / Chapter 3.2.2 --- Vegetative growth --- p.44 / Chapter 3.2.3 --- Fruiting initiation in vitro --- p.58 / Chapter 3.2.4 --- Fruiting --- p.58 / Chapter 4. --- DISCUSSION --- p.96 / Chapter 4.1 --- Effects of calcium and manganese on spore germination --- p.96 / Chapter 4.2 --- Effects of calcium and manganese on vegetative growth --- p.97 / Chapter 4.2.1 --- Biomass study --- p.97 / Chapter 4.2.2 --- Glucose utilization --- p.99 / Chapter 4.2.3 --- Protein secretion --- p.99 / Chapter 4.2.4 --- Orthophosphate utilization --- p.102 / Chapter 4.2.5 --- Ammonia content study --- p.104 / Chapter 4.2.6 --- Metal content study --- p.106 / Chapter 4.3 --- Effects of calcium and manganese on fruiting initiation --- p.107 / Chapter 4.4 --- Effects of calcium and manganese on fruiting --- p.107 / Chapter 4.4.1 --- Fruiting yield (biological efficiency) --- p.109 / Chapter 4.4.2 --- Metal content in fruitbodies --- p.109 / Chapter 4.4.3 --- "Carbon, hydrogen, nitrogen and sulfur contents in fruitbodies" --- p.111 / Chapter 4.4.3 --- Amino acid content in fruitbodies --- p.114 / Chapter 4.5 --- Response of different stages towards metals --- p.115 / Chapter 5. --- CONCLUSION --- p.116 / Chapter 6. --- REFERENCES --- p.117 / Chapter 7. --- APPENDIX --- p.126 / Chapter 7.1 --- Preparation of reagents for determination of orthophosphate content --- p.126 / Chapter 7.1.1 --- Stock standard 100.0 mg P/L --- p.126 / Chapter 7.1.2 --- Working stock standard solution 10.0 mg P/L --- p.126 / Chapter 7.1.3 --- Stock ammonium molybdate solution --- p.126 / Chapter 7.1.4 --- Stock antimony potassium tartrate solution --- p.126 / Chapter 7.1.5 --- Molybdate color reagent --- p.126 / Chapter 7.1.6 --- Ascorbic acid reducing solution --- p.127 / Chapter 7.1.7 --- Sodium hydroxide-EDTA rinse --- p.127 / Chapter 7.2 --- Preparation of reagents for determination of ammonia content --- p.127 / Chapter 7.2.1 --- Stock standard 100.0 mgN/L as NH3 in 2 M KC1 --- p.127 / Chapter 7.2.2 --- Working standards --- p.127 / Chapter 7.2.3 --- Potassium chloride and standards diluent --- p.127 / Chapter 7.2.4 --- EDTA solution --- p.127 / Chapter 7.2.5 --- Buffer --- p.127 / Chapter 7.2.6 --- Salicylate-nitroprusside color reagent recipe --- p.128 / Chapter 7.2.7 --- Hypochlorite reagent --- p.128

by Ching Mei Lun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 137-145). / List of Tables --- p.I / List of Figures --- p.III / Abbreviations --- p.VII / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Present situation of municipal solid wastes in Hong Kong --- p.1 / Chapter 1.2 --- Landfill in Hong Kong --- p.1 / Chapter 1.2.1 --- Landfill leachate --- p.9 / Chapter 1.2.1.1 --- Generation --- p.9 / Chapter 1.2.1.2 --- Quality --- p.10 / Chapter 1.2.1.3 --- Environmental hazard --- p.17 / Chapter 1.2.1.4 --- Treatment --- p.18 / Chapter 1.2.1.5 --- Other alternatives --- p.24 / Chapter 1.3 --- Spent mushroom compost --- p.27 / Chapter 1.3.1 --- Production and nature --- p.27 / Chapter 1.3.2 --- Availability --- p.29 / Chapter 1.3.3 --- Physical and chemical properties --- p.31 / Chapter 1.3.4 --- Capabilities to degrade phenolic compounds --- p.31 / Chapter 1.3.5 --- Potential uses --- p.37 / Chapter 1.4 --- Proposal and exp erimental plan --- p.38 / Chapter Chapter 2 --- Materials and Methods --- p.41 / Chapter 2.1 --- Materials --- p.41 / Chapter 2.2 --- Physical and chemical analyses of pollutants --- p.41 / Chapter 2.3 --- Basic studies on removal capacities on potential pollutants --- p.48 / Chapter 2.3.1 --- "Removal of dyes, metals and ammonia" --- p.48 / Chapter 2.3.2 --- Removal of pentachlorophenol --- p.53 / Chapter 2.4 --- Applied studies on removal of pollutants --- p.58 / Chapter 2.4.1 --- Treatment of landfill leachate --- p.58 / Chapter 2.4.2 --- Microcosm to examine the decomposition of refuse --- p.60 / Chapter 2.4.3 --- Phytotoxicity --- p.65 / Chapter 2.5 --- Statistical analysis --- p.65 / Chapter Chapter 3 --- Results --- p.67 / Chapter 3.1 --- Characterization of spent mushroom compost and landfill leachate --- p.67 / Chapter 3.2 --- Removal capacities of spent mushroom compost --- p.67 / Chapter 3.2.1 --- Biosorption of dyes --- p.67 / Chapter 3.2.1.1 --- Evercion yellow --- p.67 / Chapter 3.2.1.2 --- Evercion navy H-ER blue --- p.73 / Chapter 3.2.1.3 --- Congo red --- p.74 / Chapter 3.2.1.4 --- Adsorption isotherm --- p.75 / Chapter 3.2.2 --- Biosorption of metals --- p.75 / Chapter 3.2.2.1 --- Lead --- p.75 / Chapter 3.2.2.2 --- Iron --- p.81 / Chapter 3.2.2.3 --- Cadmium --- p.82 / Chapter 3.2.2.4 --- Adsorption isotherm --- p.82 / Chapter 3.2.3 --- Removal of ammonia --- p.85 / Chapter 3.2.3.1 --- Basic study --- p.85 / Chapter 3.2.3.2 --- Applied removal of ammonia from landfill leachate --- p.85 / Chapter 3.2.3.2.1 --- Effect of indigenous micro-organims in landfill leachate --- p.85 / Chapter 3.2.3.2.2 --- Effect of spent mushroom compost and glucose --- p.85 / Chapter 3.2.3.2.3 --- Effect of sugar cane waste extract --- p.89 / Chapter 3.2.3.2.4 --- Effect of sugar cane waste and concentration of glucose --- p.89 / Chapter 3.2.4 --- Removal of pentachlorophenol --- p.91 / Chapter 3.2.4.1 --- Removal by spent mushroom compost --- p.91 / Chapter 3.2.4.2 --- Identification of two spent mushroom compost micro-organisms --- p.91 / Chapter 3.2.4.3 --- Pentachlorophenol-degrading abilities of the two micro-organisms --- p.99 / Chapter 3.2.5 --- A microcosm to examine the decomposition of refuse --- p.99 / Chapter 3.2.5.1 --- pH --- p.99 / Chapter 3.2.5.2 --- Salinity --- p.99 / Chapter 3.2.5.3 --- Turbidity --- p.103 / Chapter 3.2.5.4 --- Ammonia content --- p.103 / Chapter 3.2.5.5 --- Orthophosphate content --- p.106 / Chapter 3.2.5.6 --- "Inorganic, organic and total carbon contents" --- p.106 / Chapter 3.2.5.7 --- Metals --- p.106 / Chapter 3.2.5.8 --- Gases production --- p.112 / Chapter 3.2.6 --- Phytotoxicity --- p.112 / Chapter Chapter 4 --- Discussion --- p.117 / Chapter 4.1 --- Characterization of the spent mushroom compost --- p.117 / Chapter 4.2 --- Removal abilities of pollutants by the spent mushroom compost --- p.119 / Chapter 4.2.1 --- Metals and dyes --- p.119 / Chapter 4.2.1.1 --- Adsorption --- p.119 / Chapter 4.2.1.2 --- Adsorption specificity --- p.123 / Chapter 4.2.1.3 --- Adsorption isotherm --- p.125 / Chapter 4.2.2 --- Pentachlorophenol --- p.127 / Chapter 4.3 --- Decomposition of refuse --- p.129 / Chapter 4.4 --- Removal of ammonia in landfill leachate --- p.132 / Chapter 4.5 --- Phytotoxicity --- p.133 / Chapter Chapter 5 --- Conclusion --- p.135 / Chapter Chapter 6 --- Reference --- p.137 / Chapter Chapter 7 --- Appendix --- p.146