In the present study, an attempt was made for the removal of Remazol Black B dye (azo dye) by using Aspergillus Flavus during its growth. Biosorption of the azo dye by growing fungi was investigated in batch reactors as a function of initial concentration of dye (25-1000 mg/L), inoculum concentration (5-20%), and pH (2.5-6.5). The total biomass concentration decreased from 6.3 g/L to 1.44 g/L by increasing the dye concentration from 0 to 1000 mg/L. The dye uptake increased from 4.37 to 233 mg/g of dried biomass by increasing initial concentration of dye from 25 to 1000 mg/L. The nearly complete removal of dye was found at initial concentration upto 250 mg/L and at pH 4.5 which was used as working pH value for removal of dye in all the batch studies. The removal of Chemical Oxygen Demand (COD) was found to be 90% at 100 mg/L initial concentration of dye. The experiments were also performed with wastewater from textile industry with an aim to examine the potential of fungal biomass for the removal of dyes from wastewater under actual field conditions. The maximum dye removal was obtained at 30° C temperature (87%) in presence of 1 % glucose concentration (89%) and 10 % inoculum concentration (91%) after 96 hours from textile wastewater. The surface of the biosorbent before and after the sorption of the dye was examined by FTIR and SEM analysis.
A B S T R A C TIn the present work, batch biosorption of Cu, Zn, and Ni ions by Aspergillus sp. was investigated. The effect of initial metal ion concentration (0-500 mg/l), pH (2.0-6.0), inoculum concentration (v/v), and different concentrations of total sugar in cheese whey (2, 4, 6, 8, and 10 g/l) on the biosorption of Cu, Zn, and Ni was studied separately. In the absence of metals and at pH 5, a maximum concentration of 5.62 g/l of biomass was observed. However, a decrease in the concentration of biomass was observed in the presence of Cu, Zn, and Ni. The concentration of Cu, Zn, and Ni was increased from 50 to 500 mg/l, and the maximum specific uptake was found to be 9.4 ± 0.15-62.2 ± 0.20 mg/g, 9.5 ± 0.1-64.0 ± 0.25 mg/g, and 7.2 ± 0.2-29.43 ± 0.08 mg/g, respectively. The biomass concentration increases with the increase in total sugar concentration in cheese whey. Scanning electron microscopy and X-ray Energy Dispersion Analysis depicted the possible cell-metal ions interaction.
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