Microbiological Colourants Removal from Sugar Beet Molasses Vinasse – The Effects of Process Parameters and Vinasse Dilution | Zendy

Marta Wilk | Zendy; Małgorzata Krzywonos | Zendy; Przemysław Seruga | Zendy

Open Access

Microbiological Colourants Removal from Sugar Beet Molasses Vinasse – The Effects of Process Parameters and Vinasse Dilution

Author(s) -

Marta Wilk,

Małgorzata Krzywonos,

Przemysław Seruga

Publication year - 2017

Publication title -

economic and environmental studies

Language(s) - English

Resource type - Journals

ISSN - 1642-2597

DOI - 10.25167/ees.2017.42.11

Subject(s) - vinasse , chemistry , pulp and paper industry , dilution , sugar beet , pollutant , food science , sugar , waste management , environmental science , fermentation , agronomy , biology , physics , engineering , thermodynamics , organic chemistry

Distilleries, in addition to ethanol, produced vinasse which is hazardous for the environment. Sugar beet molasses vinasse (BMV) is the most problematic waste from distilleries because of the coloured compounds contained therein. Traditional methods of the removal of the pollutant load from the waste do not allow simultaneous decolourization. The paper presents a microbiological method of coloured compounds removal from BMV. The conditions of the process (pH and temperature) and vinasse concentration were optimized. The bacteria Lactobacillus plantarum MiLAB393 applied showed the decolourization activity of 26% in medium consisted of 30% v/v of BMV at pH0=6.5 and 35.8°C.

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