Decolorization of beet molasses vinasse by Bacillus megaterium ATCC 14581

作者：Krzywonos Malgorzata^*; Chalupniak Andrzej; Zabochnicka Swiatek Magdalena

来源：Bioremediation Journal, 2017, 21(2): 81-88.

DOI：10.1080/10889868.2017.1312263

• Bacillus
• beet molasses vinasse
• decolorization
• design of experiment
• Plackett-Burman design

Beet molasses vinasse is formed in large quantities as a waste product of the distillery industry, where the molasses derived from sugar beet is used as a raw material. This vinasse has a dark color, low pH, and chelating properties. Many microorganisms have the ability to decolorize and biodegrade beet molasses vinasse. In this work, different cultivation parameters(the type of the bacterial culture; static or agitated) and medium components ((NH4)(2)SO4, KH2PO4, yeast extract, glucose, and peptone, and the vinasse concentration) were evaluated utilizing Plackett-Burman design to identify the important factors influencing the vinasse decolorization by Bacillus megaterium ATCC 14581. The significant variables were selected as follows: (NH4)(2)SO4, KH2PO4, glucose, and the concentration of vinasse. These four factors should be chosen as being promising for further optimization studies. The maximum color removal was 38%.

• 出版日期2017