Effluents generated by the food industry have become a serious environmental concern. Bioremediation is a biological process developed as an alternative for the treatment of contaminated areas. In current research, the biodegradation of fat, Biochemical Oxygen Demand (BOD5), Chemical Oxygen Demand (COD) and total solids were evaluated in dairy waste employing enzymatic extract of Yarrowia lipolytica ATCC 9773 as biological agents. All the variables were determined following the specifications of the Standard Methods of the American Water Works Association. Enzymatic extract of Y. lipolytica at different concentrations (8, 12 and 16.0%) was used in a fermentative medium at two pHs (5.0 and 6.5) for 32 h. The highest percentages (%) of fat (82.88), BOD (43.32), COD (44.3) and total solids (13.58) removal were obtained using an inoculum concentration of 16% at pH 5.0 for 32 h of fermentation. These results may have industrial relevance for the reduction of contamination of industrial effluents with high levels of fat and other contaminants.
Nutritional quality of maize as a food is determined composition of its proteins and the present starches, this will be greater to the extent that the supply of essential amino acids and starches have an adequate concentration. In this research the physical, chemical and biological characterization of the maize (Zea mays) variety FR-28, harvested at the Institute of Horticultural Research "Liliana Dimitrova" was carried out. The moisture content, ashes, proteins, ethereal extract, starch, as well as the physical properties of the grain were obtained from M-FR28 and the biological characteristics of germination and grain fraction were studied. The grain present physical properties favorable for milling industry. The anatomical characteristic the grains presents a 11.82 ±0.82 % of germen 86.03 ± 2.90 % of endosperm and 2.150 ± 0.18 % of epicarp. So, maize shown moisture content was 12.48 ± 1.4%, protein 9.90 ± 1.02%, starch 70 ± 0.91%, ash 1.37 ± 0.15% and ethereal extract 4.80 ± 0.02%. The amount of sprouted grains was higher that 95%, indicating a good viability of germ. These findings contribute to determinate the conditions of processing from maize applied in agricultural and foods production.
The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 °C) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.
The object of this research was to obtain the Crude Enzymatic Extract (CEE) of Yarrowia lipolytica ATCC 9773, in the medium of 30% Water of Sales (SW) applying a biologically treatment to three different concentrations yeast inoculum food wastewater, collected from cheese and whey production. It was evaluated the behavior of the inoculum in a suitable medium that stimulates lipids biodegradation. The standard liquid-liquid partition method SM 5520 B was used to quantify fat and oil removal for each concentration of yeast, before treatment and post treatment. The Industrial Fat effluent was characterized by physical chemical patterns, and two treatments were evaluated; Treatment 1 consisted of pH 5.0 and treatment 2 with a pH of 6.5, both with the following characteristics; Concentration of inoculum 8% 12% and 16% at 27Â °C temperature and evaluation time 32Â h. The best results (2.702Â mg/L fat and 83% degradation oil) were found to be pH 5.0, 16% concentration and 27Â °C, BOD5, and COD decreased by 43.07% and 44.35%, respectively during the 32Â h; For pH 6.5, 8% concentration at 32Â h and at room temperature, degraded 2.177Â mg/L fat and oil (67% degradation); The BOD5, and COD decreased by 37.93% and 39.19%, in the same time span. The treatment at pH 5.0 inoculum concentration of 16% was effective in removing 83% of the volume of fats and oil in the effluent, representing a useful tool for the wastewater treatment.
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