Page 304 - Demo

308 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYadditives. The valorization of pomegranate peel waste through the extraction and application of oxidative enzymes (laccase and catalase) not only reduces waste but also introduces sustainable alternatives for industrial processes. This dual benefit positions pomegranate peel as an invaluable agro-industrial resource, contributing to a sustainable circular economy while meeting the demands of the chemical, biochemical, and food industries [11]. This approach aligns with the current environmental and economic priorities in Vietnam, which emphasizes sustainable agriculture and the circular economy.2. MATERIALS AND%u00a0METHODS2.1. Substrates and strains of fungiIn this study, using seven fungal strains from the Basidiomycetes and Ascomycetes groups, which have been identified to the species level and are preserved in the laboratory of the HaUI Institute of Technology, Hanoi University of Industry. In which, the Basidiomycetes group includes: Lentinus brumalis BV9, Pleurotus pulmonarius BV13, Clitopilus prunulus BV18, and Ganoderma applanatum BV14, as well as the Ascomycetes: Xylaria polymorpha BV5, Xylaria longipes BV1, and Hexagonia cucullataBV15. The fungi were cultured on potato dextrose agar (PDA) medium. Pure cultures were preserved for future research by storing them on PDA medium with 25% glycerol at -80%u00b0C. Pomegranate peel used as the food waste substrate, was sourced from Minh Khai market in Bac Tu Liem district, Hanoi. The peel was washed twice with distilled water, air-dried in the shade, and subsequently oven-dried at 60%u00b0C. The dried material was ground into a fine powder, and stored in airtight containers for later use in the solid-state fermentation process.