Decolorization of Sugar Beet Molasses Vinasse, a High-Strength Distillery Wastewater, by Lactic Acid Bacteria

被引：0

作者：

Krzywonos, Malgorzata ^{[1
]}

Seruga, Przemyslaw ^{[1
]}

机构：

[1] Wroclaw Univ Econ, Dept Bioproc Engn, PL-53345 Wroclaw, Poland

来源：

POLISH JOURNAL OF ENVIRONMENTAL STUDIES | 2012年 / 21卷 / 04期

关键词：

colorant; melanoidins; distillery wastewater; decolorization; lactic acid bacteria; COLOR; DEGRADATION;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The color of sugar beet molasses vinasse is produced mainly by melanoidins (from Maillard reaction of sugars (carbohydrates) with proteins (amino groups)), caramels (from overheated sugars), and invert degradation products of alkaline hydrolysis. The aim of this study was to remove colorants from vinasse using lactic acid bacteria (Lactobacillus coryniformis, Lactobacillus sakei, Lactobacillus plantarum, Weisella soli, Pediococcus parvulus, and Pediococcus pentosaceus). The highest color removal was obtained with L. plantartum (44%). The highest reduction in melanoidins and invert degradation products was observed with P parvulus (38% and 36%, respectively). The colorants underwent biotransformation. No correlation was found between color removal and COD reduction.

引用

页码：943 / 948

页数：6

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