Treatment of methanol industry effluent using algal biomass,Gelidium omanense- kinetic modeling

Rajamohan, N.; Kumar, Praveen; Qasmi, Fatma Al

doi:10.1016/j.ceja.2020.100068

Cited by 9 publications

(1 citation statement)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microalgae-based wastewater treatment is one of the most promising methods, since wastewater contains essential nutrients for microalgae growth and also present the ability of adapting to different adverse environments and conditions (Alam & Wang, 2019;Jayakumar et al, 2021Jayakumar et al, , 2022Rajamohan et al, 2021), but little is known about their growth in nejayote as culture media.…”

Section: Introductionmentioning

confidence: 99%

Wastewater from maize lime‐cooking as growth media for alkaliphilic microalgae–cyanobacteria consortium to reduce chemical oxygen demand and produce biomass with high protein content

Del Valle‐Real,

Franco‐Morgado,

García‐García

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryWastewater from maize lime‐cooking, (nejayote) was fermented with an alkaliphilic microalgae‐cyanobacteria consortium (AMC) or mixed with a mineral salt medium (MSM) to reduce its Chemical Oxygen Demand (COD). Four sets of experiments in 1L Erlenmeyer flask were done with and without previous nejayote sterilization (NE and N) inoculated with AMC and as controls MSM (M) and non‐sterile without AMC (NB). Total soluble carbohydrates (TSC), proteins and COD were analyzed in the culture broth and in dried biomass. The pH decreased for N, NE and NB to 8.8 ± 0.1, 9.2 ± 0.2 and 8.9 ± 0.1, respectively but increased to 10.4 ± 0.1 for M. NE showed more than 50% COD removal efficiency after 12 days. NB had a protein content (ICP) of 24 ± 2% DW, followed by NE with 19 ± 0.4%, N with 16 ± 1% and M with 1 ± 0%. COD reduction was not related to AMC growth but to TSC consumption. Intracellular protein contents for NE (19 %) or N (16 %) were higher than the observed for M (1 %) but further analysis of the amino acid profile, functionality, and stability of this potential single cell protein (SCP) should be considered to promote its use in functional foods.

show abstract

Section: Introductionmentioning

confidence: 99%