Decolorization of Distillery Effluent by Thermotolerant &lt;i&gt;Bacillus subtilis&lt;/i&gt;

Tiwari,

doi:10.3844/ajassp.2012.798.806

Cited by 11 publications

(4 citation statements)

References 36 publications

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“…Moreover, these authors observed in their study that all inorganic nitrogen sources were inhibitory for colour removal. Tiwari et al [29] studied decolourization of colour pigment obtained from cane molasses vinasse by Bacillus species. Both B. subtilis and B. cereus showed the highest decolourization degree in peptone-amended medium, at 1 and 4 g dm -3 , respectively.…”

Section: Resultsmentioning

confidence: 99%

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Wilk¹,

Krzywonos²,

Borowiak³

et al. 2018

Pol. J. Environ. Stud.

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An increased scientific interest in the colourants from vinasse began in the last decade of the 20 th century, when it was shown that some of them are toxic to animals and plants. The source of colourants in beet vinasse is not beet juice, which is colourless, but the process of obtaining white sugar from beet juice and the technology for producing ethanol from molasses. Dominant coloured compounds in sugar beet molasses vinasse (BMV) are formed in the processes of the degradation of sugars, particularly glucose and fructose. These monosaccharides are the result of the inversion of sucrose, which already occurs in the early stages of the production of beet sugar [1]. Under conditions of high temperature and acidic or alkaline pH, they are degraded to highly reactive intermediates, which, by condensation and polymerization, form coloured polymers. These compounds are formed without enzymes. The non-enzymatic reactions of the hexoses may produce melanoidins, invert alkaline degradation Pol. J. Environ. Stud. Vol. 28, No. 1 (2019), 385-392 AbstractVinasse is the waste product from the production of ethanol that is most loaded with pollutants. Known methods of treating vinasse allow for a reduction in the pollution load, but do not remove the brown colour. The aim of this study was to investigate the effect of the addition of yeast extract ( ), and different amounts of yeast extract addition (2.24, 4.48, and 8.96 g dm -3 ). It was observed that an increase in the YE dose in the medium was followed by a decrease in decolourization of the vinasse. The maximum decolourization was 28.36% ). Regardless of the YE amount added to the medium, removal of invert alkaline degradation products content in all experiments was at a similar level (approx. 13%). With an increased dose of YE, an increase in the caramel content was observed. The biggest melanoidins removal (62.3%) was found in the process with the highest YE dose. The acrylamide, 4-methylimidazole, furfural, 5-hydroxymethylfurfural, and 2-acetyl-4-(1,2,3,4)-tetrahydroxy-butylimidazole were completely assimilated.

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Section: Resultsmentioning

confidence: 99%

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Wilk¹,

Krzywonos²,

Borowiak³

et al. 2018

Pol. J. Environ. Stud.

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“…Increases in glucose concentration led to an increase in mycelial biomass; however, there was no discernible difference in the quantity of decolorization. Based on a study, 31 melanoidin decolorization or degradation by Cariolus sp. No.…”

Section: Effect Of Peptone Concentration On Melanoidin Decolorizationmentioning

confidence: 99%

Decolorization of Distillery Effluent by the Novel Bacterial Strain Bacillus nitratireducens (B2)

Patel,

Singh,

Gaur

2023

J. Pure Appl. Microbiol.

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As sugarcane molasses is converted into ethanol, a sizable volume of effluent with high biochemical oxygen demand (BOD) and chemical oxygen demand(COD) is generated. This effluent contains melanoidin. Melanodin is a chemical broken down by certain bacteria and can produce peroxidases, phenoxidases, laccases, and mono- and dioxygenases. The primary function of these bacteria is to break down complex hydrocarbons, including aromatics such as coloring pigments. This study aimed to identify melanoidin-decolorizing microorganisms in natural resources that are thermally resistant and have the potential to be used in industrial-scale distillery treatment for effluent applications. A total of 55 distinct isolates were tested on a solid medium, including molasses pigments. Three thermotolerant bacterial isolates were identified as melanoidin-decolorizing agents: Bacillus nitratireducens (B2), Bacillus paramycoides (B1), and Brucellatritici (B3). These isolates under went additional optimization for decolorization under various physicochemical and nutritional conditions. At 40°C, B. nitratireducens (B2) exhibited the highest degree of decolorization (86%) among the three species while using 0.5% glucose(w/v), 0.5% peptone(w/v), 0.05% MgSO4, and 0.01% KH2PO4 at a pH of 6.0 over 40 h of incubation under static conditions. In submerged fermentation, the B2 strain of B.nitratireducens can withstand higher temperatures and requires only a small amount of carbon (0.5%, [w/v]) and nitrogen sources (0.5%, [w/v]). Therefore, it is feasible to use melanoidin on an industrial scale to decolorize distilled effluents.

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“…Cell suspension was prepared by inoculating 1.0 ml of 24 h grown culture in 50 ml LB broth and incubating at 37 o C for 24 h to achieve active exponential phase of culture transferred into the flask and incubated in static condition (Tiwari et al, 2012).…”

Section: Inoculum Preparationmentioning

confidence: 99%

Decolorization of Distillery Effluent Waste by Microbial Consortium

Singh¹,

Singh²

2020

indones. j. urban. environ. technol.

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Aim: The effluent discharged from sugarcane molasses based distilleries causes environmental pollution due to its large volume and dark brown colour. The effluents also acifidys soils and causes harmful effects on agriculture crops. The objective of this work was the decolourization of molasses waste water from Doiwala sugar industry, Dehradun was done using different microbial consortiums. Methodology and Results: The microbial strains used in this study were obtained from IMTECH, Chandigarh. They were designated as A is E. coli, B is Pseudomonas aeruginosa, C is Staphylococcus aureus, D is Serritia odoriferae, E is Proteus vulgaris and F is Candida albicans. A total of six combinations were prepared using these strains i.e A+B, C+D, E+F, A+B+C, D+E+F and A+B+C+D+E+F. These consortiums were subjected to decolorization experiment of molasses waste water from Doiwala Sugar Factory, Dehradun, India at regular time interval by measuring the optical density. It was observed that at 7th day incubation in each case all consortiums showed maximum decolorization after which the percentage of decolorization was stable. It was also observed that the bacterial consortiums showed higher decolorization than the mixture of bacteria and fungi. Consortium C+D showed highest decolorization i.e. 89%. Conclusion, significance and impact study: it is recommended that industry should work with this consortium for decolorization of molasses containing wastewater to solve this environmental problem.

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Decolorization of Distillery Effluent by Thermotolerant <i>Bacillus subtilis</i>

Cited by 11 publications

References 36 publications

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Decolorization of Distillery Effluent by the Novel Bacterial Strain Bacillus nitratireducens (B2)

Decolorization of Distillery Effluent Waste by Microbial Consortium

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