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首页> 外文会议>Annual convention of the Sugar Technologists' Association of India >DECOLOURISATION OF DISTILLERY SPENTWASH BY PSEUDOMONAS PUTIDA
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DECOLOURISATION OF DISTILLERY SPENTWASH BY PSEUDOMONAS PUTIDA

机译：酿酒厂的脱盐酵母由Pseudomonas pivida洗掉

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Microbial decolourisation is seen as environmentally friendly technique for removing the colouring compounds from distillery waste water. Some groups of fungi possess decolourisation ability either via adsorption of colouring components by mycelia or via production of active oxygen, from hydrogen peroxide in a process coupled to sugar oxidase, which degrades melanoidtns and thus reduces the colour of distillery effluent. In the present study, feasibility of using Pseudomonas putida for decolourisation of distillery effluent has been demonstrated. This strain had the ability to extra-cellularly convert glucose into gluconic acid and hydrogen peroxide. The hydrogen peroxide, secondarily produced by this enzymatic oxidation decolourised the distillery effluent by oxidizing melanoidins. Pseudomonas putida immobilized in calcium alginate beads showed two and a half fold more decolourisation than free cells. The concentration of glucose, cell density and pH of the medium were found to be critical for decolourisation. The improved colour removal efficiency was obtained by replenishment of glucose periodically at six hours of intervals. Colour reducing ability of Pseudomonas putida was also obserued when lactose or whey was added to the distillery effluent. Whey is the waste from cheese manufacturing industry and contains lactose, which is catabolised by Pseudomonas putida into glucose and galactose. Glucose oxidase in Pseudomonas putida transforms glucose, produced after the hydrolysis of lactose, into gluconic acid and hydrogen peroxide which leads to reduction in colour of the distillery effluent.
机译：微生物脱色被视为环保技术，用于从酿酒厂废水中除去着色化合物。一些真菌团体通过菌丝体吸附着色成分或通过产生活性氧的吸附，从过氧化氢中吸附着糖氧化酶，这使得糖氧化酶降低，从而降低了酿酒厂的颜色。在本研究中，已经证实了使用假单胞菌的可行性进行酿酒厂进行蒸馏出水。该菌株的能力将葡萄糖与葡萄糖酸和过氧化氢进行外细胞转化为葡萄糖和过氧化氢。过氧化氢，通过该酶促氧化二次制备通过氧化黑素蛋白素来脱色酿酒厂流出物。在藻酸钙珠粒中固定在藻酸钙珠粒上的假鼠甲状腺肿显示，比游离细胞更多的脱盐剂。发现葡萄糖，细胞密度和pH的浓度对去脱酚溶解至关重要。通过在六小时的间隔定期补充葡萄糖来获得改善的颜色去除效率。在乳糖或乳清加入酿酒厂的流出物中，也观察到普发葡萄的颜色降低能力。乳清是奶酪制造业的废物，含有乳糖，由Pseudomonas putida融入葡萄糖和半乳糖。葡萄糖氧化酶在假单胞菌普利达转化葡萄糖，在乳糖水解后产生的葡萄糖，进入葡萄糖酸和过氧化氢后，这导致酿酒厂的颜色降低。

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