Decolorization of textile industry wastewater in solid state fermentation with Peach-Palm (Bactris gasipaes) residue

Abstract

In this work we have assessed the decolorization of textile effluents throughout their treatment in a solid-state fermentation (SSF) system. SSF assays were conducted with peach-palm (Bactris gasipaes) residue using the white rot fungus Ganoderma lucidum EF 31. The influence of the dye concentration and of the amounts of peach-palm residue and liquid phase on both the discoloration efficiency and enzyme production was studied. According to our results, independently of experimental conditions employed, laccase was the main ligninolytic enzyme produced by G. lucidum. The highest laccase activity was obtained at very low effluent concentrations, suggesting the existence of an inhibitory effect of higher concentrations on fungal metabolism. The highest percentage of color removal was reached when 10 grams of peach palm residue was moistened with 60 mL of the final effluent. In control tests carried out with the synthetic dye Remazol Brilliant Blue R (RBBR) decolorization efficiencies about 20% higher than that achieved with the industrial effluent were achieved. The adsorption of RBBR on peach-palm residue was also investigated. Equilibrium tests showed that the adsorption of this dye followed both Langmuir and Freundlich isotherms. Hence, our experimental results indicate that peach-palm residue is suitable substrate for both laccase production and color removal in industrial effluents.

Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

“…Some species of basidiomycetes have a self-regulating pH characteristic, with a tendency to stabilize at an optimum pH value for their growth, regardless of the initial Fig. 1 Physico-chemical results in the studied time periods for pH, moisture, and water activity for solid (i, iii, v) and liquid (ii, iv, vi) inoculum, with their specific surface contour plot relating to a solid inoculum (vii-ix) at 20 days pH value (Mata et al 2016;Chicatto et al 2018); therefore, it might be the reason for the pH growth in feed source treatments containing soy flour. Nonetheless, treatments without soy flour had lower pH, and it further decreases with time compared to their initial values.…”

“…The presence of soy flour, which influenced a decrease in enzyme activity, may be related to the nitrogen sources (Philippoussis et al 2011;Chicatto et al 2018); in which higher content decreases the hydrolytic system, but induces an increase in oxidative enzymes. Nonetheless, ammonium sulphate can also be converted into proteins by microorganisms, and, although these values seems to show a direct relation, their actual profile is also dependent of the substrate used-peach-palm residues.…”

Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

“…For the highest pH region, they were located near the corners of the treatments containing soy our source and such data obtained herein was similar to a previous report (Hermann et al 2013). Some species of basidiomycetes have a self-regulating pH characteristic, with a tendency to stabilize at an optimum pH value for their growth, regardless of the initial pH value (Mata et al 2016;Chicatto et al 2018); therefore, it might be the reason for the pH growth in treatments containing soy our. Nonetheless, treatments without soy our had lower pH and it further decreases with time compared to their initial values -due to the necessity of nitrogen and carbon tolerable limits for mycelium growth, the pH of the medium does not self-regulate and the fungus cannot control the environment as it occurred at pH above 5.0 (Carvalho et al 2018).…”

“…The presence of soy our that in uenced a decrease in enzyme activity may be due to the nitrogen sources (Philippoussis et al 2011;Chicatto et al 2018), in which higher dosages decreases the hydrolytic system but induces an increase in oxidative enzymes. Nonetheless, treatments can also be converted into proteins by microorganisms, and, although the values seem to show a direct relation, their actual pro le is also dependant of the substrate used -peach palm residues.…”

Tratamento de efluentes em um polo agroindustrial do Brasil

“…Os estudos concentram-se nas áreas de biologia, biotecnologia, química e engenharia química. Existe grande amplitude de assuntos abordados, como os relacionados ao tratamento com flotação em efluentes com princípios oleosos (Borba et al, 2018), técnicas de eletrofloculação para efluentes industriais (Fleck et al, 2013), uso de pupunha para realização de tratamento de efluentes de indústria têxtil (Chicatto et al, 2018), tratamento de efluentes com uso de peixes (Wijayanti et al, 2019). Já o tratamento físico consiste na retenção de sólidos entre as partículas de areia, enquanto o tratamento químico se dá pela retenção química entre as partículas do leito e aqueles presentes no efluente (Bertoncini, 2008).…”