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首页> 外文期刊>African Journal of Biotechnology >Decolorization of sugar beet distillery effluent using mixed cultures of bacteria of the genus Bacillus
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Decolorization of sugar beet distillery effluent using mixed cultures of bacteria of the genus Bacillus

机译：使用芽孢杆菌属细菌的混合培养物对甜菜酒厂废水进行脱色

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The colour of sugar beet stillage is produced mainly by two groups of colorants: melanoidins (from the Maillard reaction of sugars (carbohydrates) with proteins (amino groups)), and caramels (from overheated sugars). With its high coloured matter content and high?chemical oxygen demand?(COD), distillery stillage cannot be treated by conventional biological methods. The aim of this study was to investigate the effect of temperature and medium supplementation on the decolorization of sugar beet stillage. Two mixed bacterial cultures of the genus?Bacillus?(C1 and C2) were tested for colour removal ability. Sugar beet stillage (W) was enriched with glucose (GLU), salts (S), and yeast extract (YE).?Three temperatures were tested: 25, 35 and 45°C. Only at 25°C was a decrease in colorant content observed regardless of culture used and medium supplementation. At 25°C, the highest colorant removal was obtained with culture C2 when media W+S+YE and W+S+GLU+YE were used (34 and 35%, respectively). Melanoidins were degraded at 25 and 35°C, but not at 45°C. Moreover, at 45°C with all the media used, an increase in caramel content was observed.?Spectrophotometric and?high performance liquid chromatography (HPLC)analyses of treated wastewater demonstrated that the colorants underwent biotransformation.
机译：甜菜釜馏物的颜色主要由两组着色剂产生：黑色素（来自糖（碳水化合物）与蛋白质（氨基）的美拉德反应）和焦糖（来自过热的糖）。由于其色料含量高和“化学需氧量”（COD）高，酒厂的蒸馏酒无法通过常规生物方法进行处理。这项研究的目的是研究温度和培养基添加对甜菜釜馏物脱色的影响。测试了芽孢杆菌属（C1和C2）的两种混合细菌培养物的颜色去除能力。甜菜釜馏物（W）富含葡萄糖（GLU），盐（S）和酵母提取物（YE）。测试了三个温度：25、35和45°C。不论使用何种培养基和添加培养基，仅在25°C观察到的着色剂含量都会减少。在25°C下，当使用培养基W + S + YE和W + S + GLU + YE时，使用培养物C2可获得最高的色料去除率（分别为34％和35％）。黑色素在25和35°C降解，但在45°C降解。此外，在所有使用的介质下，在45°C下观察到焦糖含量都有所增加。分光光度法和高效液相色谱（HPLC）分析处理后的废水表明，着色剂发生了生物转化。

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