Decolorization of Sugar Beet Molasses Vinasse, a High-Strength Distillery Wastewater, by Lactic Acid Bacteria
Małgorzata Krzywonos, Przemysław Seruga
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Department of Bioprocess Engineering, Wrocław University of Economics,
Komandorska 118/120, 53-345 Wrocław, Poland
Pol. J. Environ. Stud. 2012;21(4):943-948
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.
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