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The rapid degradation of sauerkraut brine by free and immobilized yeast cells

100%

Nowak J., Hang Y. D.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2003

tom 06

nr 2

Industrialization of sauerkraut production in Poland will need to solve the problem associated with disposing of highly acidic waste effluents. Late sauerkraut brine present the greatest problem with respect to treatment because of their high BOD and low pH. Degradation rate of sauerkraut brine by Kluyveromyces marxianus yeast - depends on concentration of the brine in the medium. The removal of lactic acid in shake flask experiments varied from 98.95 to 56.75 % after 48 h at 30°C. The immobilization of yeast in sodium alginate improved the lactic acid degradation rate and allow to treat the very acid brine directly. Lactic acid was fully used in diluted brine in 24 h and the content in undiluted brine was reduced by 90.17 to 81.2 to % in the following runs after 48 h.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Hang Y. D.

1 Nowak J.

1 2003

Wyniki wyszukiwania

The rapid degradation of sauerkraut brine by free and immobilized yeast cells