Decolorization of sugar beet molasses vinasse, a high-strength distillery wastewater, by lactic acid bacteria

• Autorzy: Krzywonos M. , Seruga P.
• Języki publikacji: EN

Abstrakty

EN

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 plantanim, Weisella soli, Pediococcus parvulus, and Pediococcus pentosaceus). The highest color removal was obtained with L. plantarum (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.

Słowa kluczowe

EN

sugar-beet; distillery waste water; waste water; lactic acid bacteria; molasses; decolourization; melanoidin; sugar; Maillard reaction; Lactobacillus coryniformis; Lactobacillus sakei; Lactobacillus plantarum; Weisella soli; Pediococcus parvulus; Pediococcus pentosaceus; colourant

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2012
• Tom: 21
• Numer: 4
• Opis fizyczny: p.943-948,fig.,ref.

Twórcy

autor

Krzywonos M.

• Department of Bioprocess Engineering, Wroclaw University of Economics, Komandorska 118/120, 53-345 Wroclaw, Poland

autor

Seruga P.

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