A soil that had been remediated by soil washing and chemical oxidation was evaluated, comparing it to an uncontaminated control soil ~30 m away. Profile descriptions were made of both soils over a 0–1 m depth, and samples were analyzed from each soil horizon. Samples were also analyzed from surface soil (0–30 cm). The control soil (a Fluvisol), had several unaltered A and C horizons, but the remediated soil presented only two poorly differentiated horizons, without structure and much lower in organic matter (<0.5%). In surface samples (0–30 cm), the bulk density, sand-silt-clay contents, field capacity, organic matter, and porosity were different with respect to the control (p > 0.05), and there was much greater compaction (3.04 vs. 1.10 MPa). However, the hydrocarbon concentration in the remediated soil was low (969.12 mg kg−1, average), and was not correlated to soil fertility parameters, such as porosity, organic matter, pH, moisture, field capacity or texture (R2 < 0.69), indicating that the impacts (such as compaction, lower field capacity and moisture content) were not due to residual hydrocarbons. Likewise, acute toxicity (Microtox) was not found, nor water repellency (penetration time < 5 s). It was concluded that the fertility deterioration in this soil was caused principally from the mixture of upper (loam) and lower (silty clay to silty clay loam) horizons during remediation treatment. Another important factor was the reduction in organic material, probably caused by the chemical oxidation treatment.
Background
Wild-type yeasts have been successfully used to obtain food products, yet their full potential as fermenting microorganisms for large-scale ethanol fuel production has to be determined. In this study, wild-type ethanologenic yeasts isolated from a secondary effluent were assessed for their capability to ferment saccharified microalgae sugars.
Results
Yeast species in wastewater were identified sequencing the Internal Transcribed Spacers 1 and 2 regions of the ribosomal cluster. Concurrently, microalgae biomass sugars were saccharified via acid hydrolysis, producing 5.0 ± 0.3 g L−1 of fermentable sugars. Glucose consumption and ethanol production of yeasts in hydrolyzed-microalgae liquor were tested at different initial sugar concentrations and fermentation time. The predominant ethanologenic yeast species was identified as Candida sp., and glucose consumption for this strain and S. cerevisiae achieved 75% and 87% of the initial concentration at optimal conditions, respectively. Relatively similar ethanol yields were determined for both species, achieving 0.45 ± 0.05 (S. cerevisiae) and 0.46 ± 0.05 g ethanol per g glucose (Candida sp.).
Conclusion
Overall, the results provide a first insight of the fermentation capacities of specific wild-type Candida species, and their potential role in ethanol industries seeking to improve their cost-efficiency.
Background: Wild type yeasts have been successfully used to obtain food products, yet their full potential as fermenting microorganisms for large-scale ethanol fuel production has to be determined. In this study, wild type ethanologenic yeasts isolated from a secondary effluent were assessed for their capability to ferment saccharified microalgae sugars. Results: Yeast species in wastewater were identified sequencing the Internal Transcribed Spacers 1 and 2 regions of the ribosomal cluster. Concurrently, microalgae biomass sugars were saccharified via acid hydrolysis, producing 5.0 ± 0.3 g L-1 of fermentable sugars. Glucose consumption and ethanol production of yeasts in hydrolyzed-microalgae liquor were tested at different initial sugar concentrations and fermentation time. The predominant ethanologenic yeast species was identified as Candida sp., and glucose consumption for this strain and S. cerevisiae achieved 75% and 87% of the initial concentration at optimal conditions, respectively. Relatively similar ethanol yields were determined for both species, achieving 0.45 ± 0.05 (S. cerevisiae) and 0.46 ± 0.05 g ethanol per g glucose (Candida sp.). Conclusion: Overall, the results provide a first insight of the fermentation capacities of specific wild type Candida species, and their potential role in ethanol industries seeking to improve their cost-efficiency.
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