Distillery wastewater decolorization by Lactobacillus plantarum MiLAB393

• Autorzy: Wilk Marta , Krzywonos Małgorzata

Identyfikatory

DOI

10.24425/aep.2020.132528

Warianty tytułu

PL

Dekoloryzacja wywaru gorzelniczego przez Lactobacillus plantarum MiLAB393

• Języki publikacji: EN

Abstrakty

EN

Sugar beet molasses vinasse is a high-strength distillery wastewater. It contains colored substances which significantly affect the degree of pollution and toxicity of vinasse. This study aimed to optimize the medium composition and the process condition of sugar beet molasses vinasse decolorization by Lactobacillus plantarum MiLAB393. The research was conducted in two stages: the shake-flask stage in the 250 cm³ Erlenmeyer flasks and the batch experiments in the 5 dm³ working volume stirred-tank bioreactor. During the study, the concentrations of glucose and yeast extract were optimized using experimental design of experiments (DOE). The influences of the initial value of pH and pH control, temperature, stirrer speed and glucose concentration on decolorization were tested. The highest color reduction of 24.1% was achieved for an experiment in which 24.93 g/dm³ of glucose was added to the medium and stirrer speed was 200 rpm. This efficiency of 30% v/v sugar beet molasses vinasse decolorization was obtained at non-controlled pH 6.0 and at 35.8°C. It was found that pH control determines vinasse decolorization. When the pH was controlled, decolorization did not exceed 9%. The glucose and yeast extract concentration and the stirrer speed have a great influence on the process. Changes in these parameters may increase biomass growth while decreasing the decolorization.

PL

Buraczany wywar melasowy to gorzelniany produkt uboczny charakteryzujący się wysokim ładunkiem zanieczyszczeń. Zawiera substancje barwne, które znacząco wpływają na jego toksyczność i stopień zanieczyszczenia. Celem pracy było zoptymalizowanie składu podłoża i parametrów procesu dekoloryzacji buraczanego wywaru melasowego przez Lactobacillus plantarum MiLAB393. Badania przeprowadzono w dwóch etapach: w hodowli wytrząsanej w kolbach Erlenmeyera o pojemności 250 cm₃ oraz w eksperymentach okresowych w bioreaktorze o pojemności roboczej 5 dm₃, z mieszaniem. Badania przeprowadzono z wykorzystaniem metody planowania eksperymentu (DOE), dzięki której zoptymalizowano stężenia glukozy i ekstraktu drożdżowego. Badano również wpływ regulacji i początkowej wartości pH oraz wpływ temperatury, prędkości mieszania i stężenia glukozy na stopień usunięcia związków barwnych. Największą redukcję barwy uzyskano dla doświadczenia, w którym do pożywki dodano 24,93 g/dm³ glukozy, a szybkość mieszadła wynosiła 200 obrotów na minutę. 24,1% stopień dekoloryzacji 30% v/v buraczanego wywaru melasowego otrzymano przy nieregulowanym pH równym 6,0 i temperaturze 35,8°C. Stwierdzono, że regulacja pH determinuje proces odbarwiania wywaru. Gdy pH było regulowane, dekoloryzacja nie przekraczała 9%. Stężenie glukozy i ekstraktu drożdżowego oraz prędkość mieszania mają duży wpływ na proces. Zmiany tych parametrów mogą zwiększać wzrost biomasy przy jednoczesnym zmniejszeniu odbarwienia.

Słowa kluczowe

EN

decolorization; Lactobacillus plantarum; sugar beet molasses vinasse; wastewater

PL

odbarwienie; Lactobacillus plantarum; melasa z melasy buraczanej; ścieki

• Wydawca: Institute of Environmental Engineering, Polish Academy of Sciences
• Czasopismo: Archives of Environmental Protection
• Rocznik: 2020
• Tom: Vol. 46, no. 1
• Strony: 76--84
• Opis fizyczny: Bibliogr. 32 poz., rys., tab., wykr.

Twórcy

autor

Wilk Marta

• Wroclaw University of Economics

autor

Krzywonos Małgorzata

• Wroclaw University of Economics

Bibliografia

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