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Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

Paper ID Volume ID Publish Year Pages File Format Full-Text
35447 45090 2009 5 PDF Available
Title
Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition
Abstract

The effect of the cheese whey's (CW) addition on the fermentative decolorization of olive mill wastewater (OMW) by Lactobacillus paracasei, with and without pH adjustment by lime, was investigated. Mixtures OMW/CW at different proportions were fermented. The highest colour removal (47%) and total phenolic reduction (22.7%) of OMW were obtained after cofermentation of OMW/CW at proportions of 10/90, respectively. The decrease of pH after cofermentation of the two wastewaters, induced the precipitation of whey proteins with phenolic compounds and, so, improves decolorization. These removal yields reached 64% and 34%, respectively after precipitation by adjustment of pH at 7 with lime at the end of cofermentation. These improvements were correlated to a clarification of wastewaters by precipitation of whey proteins with phenolic compounds. An enhanced decolorization (up to 93%) and a total phenolic reduction (50%) of the mixture were obtained when cofermentation sequentially pH corrected by lime addition was investigated.

Keywords
Olive mill wastewater (OMW); Cheese whey (CW); Lactobacillus paracasei; Precipitation; Decolorization; Phenolic compounds
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Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 44, Issue 5, May 2009, Pages 597–601
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us