Decolorization of sugar beet molasses vinasse, a high-strength distillery wastewater, by lactic acid bacteria

Małgorzata Krzywonos , Przemysław Seruga

Abstract

The color of sugar beet molasses vinasse is produced mainly by melanoidins (from Maillard reaction of sugars (carbohydrates) with proteins (amino groups)), caramels (from overheated sugars), and invert degradation products of alkaline hydrolysis. The aim of this study was to remove colorants from vinasse using lactic acid bacteria (Lactobacillus coryniformis, Lactobacillus sakei, Lactobacillus plantarum, Weisella soli, Pediococcus parvulus, and Pediococcus pentosaceus). The highest color removal was obtained with L. plantarum (44%). The highest reduction in melanoidins and invert degradation products was observed with P. parvulus (38% and 36%, respectively). The colorants underwent biotransformation. No correlation was found between color removal and COD reduction
Author Małgorzata Krzywonos (EaE / IChaFT / DBE)
Małgorzata Krzywonos,,
- Department of Bioprocessing Engineering
, Przemysław Seruga (EaE / IChaFT / DBE)
Przemysław Seruga,,
- Department of Bioprocessing Engineering
Journal seriesPolish Journal of Environmental Studies, ISSN 1230-1485, e-ISSN 2083-5906, (A 15 pkt)
Issue year2012
No21 (4)
Pages943-948
Keywords in English: colorant, melanoidins, distillery wastewater, decolorization, lactic acid bacteria
ASJC Classification2300 General Environmental Science; 2304 Environmental Chemistry
Languageen angielski
Score (nominal)15
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2012 = 0.515; WoS Impact Factor: 2012 = 0.462 (2) - 2012=0.819 (5)
Citation count*21 (2020-06-11)
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