Kerosene contaminated clay results in large amounts from the treatment of Jet kerosene produced from Merox process, in the Middle East Operation and Maintenance for Oil Refineries (MIDOR), Alexandria and represent a great environmental pollution problem. The treatment of the clay was performed with natural attenuation, biostimulation and bioaugmentation in lab and fieldscale microcosms. More than 90% of the kerosene was biodegraded in bioaugmentation and biostimulation processes, while only 50% was obtained by natural attenuation after seven weeks. Urea 46% and superphosphate 15.5% were used as nitrogen and phosphorus sources due to their low cost and local availability. The immobilized cells enhanced the biodegradation processes and reduced the time. Dehydrogenase activity was affected by the time and type of the treatment. The degradation percent was found to be 85-90% at temperature range 21-24°C, while only 57-68% was obtained at temperature 15-17°C. The labscale microcosm was scaled up to field microcosm with a great success.
The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.
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