NGIC2020ID000121:

Pre-Treatment of
Lignocellulosic materials
using White Rot Fungi along
with Rotten tomatoes.
By: Vijay Mukesh Parmar
VNIT, Nagpur
Need of
Pre-
treatment:
Biological Pre-treatment + Acid Pre-
treatment
(White Rot Fungi) (Rotten Tomatoes)

Enhancement
 Biological
Pre-treatment:
 MnP

White Rot
Enzymes LiP
Fungi

Laccase
 Ecomonical
and
Ecological
Good
Advantages Selectivity

White Rot
No Inhibitors
Fungi

Disadvatages Slow process

 Acid
Pre-treatment
 Solubilizes
Hemicellulose
Advantages

Good Selectivity

Acid Pretreatment

Costly

Disadvatages
Elevated
Temperature
required
The Tomato Effect
About:

• 2.2 million tonnes of wastage annually (On Bulk Level)

• PH between 4.5 to 5.5
• 95% water content
• Presence of Organic acids (Citric acid, Maleic acid, Oxalic acid, Ascorbic acid, etc.)
• High Nutrient content
• Presence of Microbes (Bacillus subtilis, Bacillus cereus, Bacillus anthracis, Listeria
monocytogenes and Pseudomonas aeruginosa)
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80%
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80%
Acid Pre-treatment:
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80%
Acid Pre-treatment:
Acid catalyzed oxidative degradation:
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80%
Acid Pre-treatment:
Acid catalyzed oxidative degradation:
Nutritional source:
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80%
Acid Pre-treatment:
Acid catalyzed oxidative degradation:
Nutritional source:
Microbial enhancement of enzymatic activity by Bacillus subtilis, Bacillus cereus,
Bacillus anthracis, Listeria monocytogenes and Pseudomonas aeruginosa
Tomato effect
Optimized pH: 
• Required - 4 to 5.
• Available - 4.5 to 5.5
Optimum Moisture:
• Required - 60 to 80% Rotten Tomatoes
Acid Pre-treatment:
Acid catalyzed oxidative degradation:
Nutritional source:
Microbial enhancement of enzymatic activity: 
 • http://publications.lib.chalmers.se/records/fulltext/local_147199.pdf
• https://doi.org/10.1007/978-981-13-1307-3_6
• https://doi.org/10.1002/bit.22423
• https://doi.org/10.4014/jmb.1701.01073
• https://doi.org/10.1007/s00217-006-0553-0
• https://doi.org/10.1007/BF00511259

References • https://doi.org10.7537/marslsj170220.01
• https://doi.org/10.1111/j.1574-6968.1997.tb13873.x

: • http://dx.doi.org/10.1016/j.biortech.2011.02.048
• https://doi.org/10.1007/s00449-017-1881-0
• https://doi.org/10.1016/j.femsec.2004.07.005
• https://www.thequint.com/news/india/food-india-wastes-can-entire-b
ihar-for-a-year-shows-govt-study-onion-tomatoes-eggs-cold-storage-in
flation-policies#read-more
• https://doi.org/10.5897/AJB09.1798
THANK YOU