Decolorization of sugar beet molasses vinasse by lactic acid bacteria

Marta Wilk

Abstract

The aim of the study was to maximize the efficiency of the colorants removal from sugar beet molasses vinasse using a mixed culture of lactic acid bacteria. Design of experiments method (DOE) and rotatable plans was used to optimize the medium components. Due to maximizing the color removal from vinasse experiments in shake flasks have been carried out on the medium enriched with carbon nitrogen and phosphorus. Statistically significant (p≤ 0.05) proved to be the glucose (77.34 g·dm-3) and yeast extract (2.24 g·dm-3). For the most suitable conditions for the process it was non-regulated pH of 6.5 and temp. 30°C. Reducing the glucose addition to the medium in batch processes to 38.67 g dm-3 resulted in an increase in the degree of vinasse decolorization. After a series of continuous processes carried out at various hydraulic retention time (HRT of 12, 24, 48 and 72 h), the most suitable for the process of the vinasse decolorization was found HRT = 24 h, for which recorded 30.2% decrease in color and the highest. There was complete removal of acrylamide, 4- methylimidazole, furfural and 5-HMF from the medium during batch and continuous processes. In the case of THI in a batch process, which has been granted the highest removal of colorants and in a continuous process (HRT = 24 h), the removal was over 90%. In all the experiments conducted was change in the concentration of caramels, melanoidins and alkaline degradation products invert, as measured by Ivanov-Sapronov method. In the presented experiments the processes of biotransformation dominated high molecular weight colorants to low molecular weight compounds, which confirm a low COD removal.
Diploma typeDoctor of Philosophy
Author Marta Wilk (EaE / IChaFT / KBORS)
Marta Wilk,,
- Katedra Bioutylizacji Odpadów Rolno-Spożywczych
Title in EnglishDecolorization of sugar beet molasses vinasse by lactic acid bacteria
Languagepl polski
Certifying UnitFaculty of Engineering and Economics (EaE)
Disciplinetechnologia żywności i żywienia / nauki rolnicze() / nauki rolnicze, leśne i weterynaryjne()
Defense Date28-10-2015
End date26-11-2015
Supervisor Małgorzata Krzywonos (EaE / IChaFT / DBE)
Małgorzata Krzywonos,,
- Department of Bioprocessing Engineering

External reviewers Małgorzata Gniewosz
Małgorzata Gniewosz,,
-

Joanna Kawa-Rygielska
Joanna Kawa-Rygielska,,
-
Pages101
Keywords in EnglishSugar beet molasses vinasse, decolorization, lactic acid bacteria
Abstract in EnglishThe aim of the study was to maximize the efficiency of the colorants removal from sugar beet molasses vinasse using a mixed culture of lactic acid bacteria. Design of experiments method (DOE) and rotatable plans was used to optimize the medium components. Due to maximizing the color removal from vinasse experiments in shake flasks have been carried out on the medium enriched with carbon nitrogen and phosphorus. Statistically significant (p≤ 0.05) proved to be the glucose (77.34 g·dm-3) and yeast extract (2.24 g·dm-3). For the most suitable conditions for the process it was non-regulated pH of 6.5 and temp. 30°C. Reducing the glucose addition to the medium in batch processes to 38.67 g dm-3 resulted in an increase in the degree of vinasse decolorization. After a series of continuous processes carried out at various hydraulic retention time (HRT of 12, 24, 48 and 72 h), the most suitable for the process of the vinasse decolorization was found HRT = 24 h, for which recorded 30.2% decrease in color and the highest. There was complete removal of acrylamide, 4- methylimidazole, furfural and 5-HMF from the medium during batch and continuous processes. In the case of THI in a batch process, which has been granted the highest removal of colorants and in a continuous process (HRT = 24 h), the removal was over 90%. In all the experiments conducted was change in the concentration of caramels, melanoidins and alkaline degradation products invert, as measured by Ivanov-Sapronov method. In the presented experiments the processes of biotransformation dominated high molecular weight colorants to low molecular weight compounds, which confirm a low COD removal.
KBN classificationtechnologia żywności
Thesis file
Wilk_M_Zmniejszenie_Stopnia_Zabarwienia_Buraczanego_Wywaru.pdf 2,35 MB

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