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

Wilk, Marta; Krzywonos, Małgorzata; Seruga, Przemysław

doi:10.25167/ees.2017.42.11

Cited by 6 publications

(4 citation statements)

References 21 publications

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“…Naik et al [36] also did not use a nitrogen source when they determinated bacteria, fungi, and actinomycetes ability to distillery spent wash decolourization. However, in contrast to this study, a nitrogen source was added to the culture medium by Wilk et al [37] and Limkhuansuwan and Chaiprasert [38] during the decolourization process by lactic acid bacteria, by Ravikumar et al [39] during colour removal from distillery spent wash by Cladosporium cladosporioides, and by Gupta et al [40] during the decolourization of molasses melanoidin by Candida sp. Similarly, Sirianuntapiboon et al [41], who during the cultivation of acetogenic bacteria in a medium containing colour pigment obtained from cane vinasse, noticed the positive effect of the nitrogen source addition, mainly yeast extract and peptone, on the decolourization process.…”

Section: Resultsmentioning

confidence: 94%

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Wilk¹,

Krzywonos²,

Borowiak³

et al. 2018

Pol. J. Environ. Stud.

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An increased scientific interest in the colourants from vinasse began in the last decade of the 20 th century, when it was shown that some of them are toxic to animals and plants. The source of colourants in beet vinasse is not beet juice, which is colourless, but the process of obtaining white sugar from beet juice and the technology for producing ethanol from molasses. Dominant coloured compounds in sugar beet molasses vinasse (BMV) are formed in the processes of the degradation of sugars, particularly glucose and fructose. These monosaccharides are the result of the inversion of sucrose, which already occurs in the early stages of the production of beet sugar [1]. Under conditions of high temperature and acidic or alkaline pH, they are degraded to highly reactive intermediates, which, by condensation and polymerization, form coloured polymers. These compounds are formed without enzymes. The non-enzymatic reactions of the hexoses may produce melanoidins, invert alkaline degradation Pol. J. Environ. Stud. Vol. 28, No. 1 (2019), 385-392 AbstractVinasse is the waste product from the production of ethanol that is most loaded with pollutants. Known methods of treating vinasse allow for a reduction in the pollution load, but do not remove the brown colour. The aim of this study was to investigate the effect of the addition of yeast extract ( ), and different amounts of yeast extract addition (2.24, 4.48, and 8.96 g dm -3 ). It was observed that an increase in the YE dose in the medium was followed by a decrease in decolourization of the vinasse. The maximum decolourization was 28.36% ). Regardless of the YE amount added to the medium, removal of invert alkaline degradation products content in all experiments was at a similar level (approx. 13%). With an increased dose of YE, an increase in the caramel content was observed. The biggest melanoidins removal (62.3%) was found in the process with the highest YE dose. The acrylamide, 4-methylimidazole, furfural, 5-hydroxymethylfurfural, and 2-acetyl-4-(1,2,3,4)-tetrahydroxy-butylimidazole were completely assimilated.

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Section: Resultsmentioning

confidence: 94%

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Wilk¹,

Krzywonos²,

Borowiak³

et al. 2018

Pol. J. Environ. Stud.

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“…One of the polymers of lignocellulose is lignin, which in a special way reduces the efficiency of fermentation processes. For this reason, the use of pre-treatment is primarily aimed at the disintegration of lignin, subsequently reducing the crystallinity of cellulose, increasing the available, active surface for methane bacteria, and thus increasing the biogas efficiency of the substrate [39][40][41][42].…”

Section: Refining (Pre-treatment and Biomass Conversion)mentioning

confidence: 99%

Efficiency of Shaping the Value Chain in the Area of the Use of Raw Materials in Agro-Biorefinery in Sustainable Development

Bartkowiak

Kinelski

2022

Energies

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Currently, one of the main directions of agricultural development in Poland is the pursuit of sustainable development, rational management of material resources, and striving for energy self-sufficiency, while maintaining low greenhouse gas emissions. It is an alternative to constantly supported coal solutions. Sustainable development in the sense of processes taking place in enterprises affects many key areas of their activity. One of them is the measurement of efficiency, another is the compatibility with nature and the environment, and the perception of humans and their role. Measures of enterprises’ effectiveness should be considered in relation to the objectives of the enterprise. Biorefineries play a special role in shaping the new energy reality, being a system that connects various devices and biomass conversion processes to produce energy, fuel, and other valuable products. The essence of the functioning of biorefineries is as value chains; that is, a series of interrelated activities of specific importance and market value. The study aims to identify the determinants and efficiency of value chains in agricultural biorefineries according to the concept of sustainable development and the use of biomass resources in biorefining processes. Identifying and analyzing individual stages allows one to demonstrate the effectiveness of the implementation of technology using renewable energy sources, according to the concept of sustainable development and the implementation of the direction of the circular economy.

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“…The initial pH of the medium was adjusted by 33% NaOH to the level 6.5. The pH, temperature and vinasse concentration values were adopted from our previous studies (Wilk et al 2017) in which the statistical optimization was performed.…”

Section: Process Condition Shake-flask Processesmentioning

confidence: 99%

“…3). During our previous study (Wilk et al 2017) in shake fl ask we optimized i.a. the temperature value.…”

Section: Eff Ect Of Temperaturementioning

confidence: 99%

Archives of Environmental Protection

Wilk¹,

Krzywonos²

2020

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Sugar beet molasses vinasse is a high-strength distillery wastewater. It contains colored substances which signifi cantly aff ect the degree of pollution and toxicity of vinasse. This study aimed to optimize the medium composition and the process condition of sugar beet molasses vinasse decolorization by Lactobacillus plantarum MiLAB393. The research was conducted in two stages: the shake-fl ask stage in the 250 cm 3 Erlenmeyer fl asks and the batch experiments in the 5 dm 3 working volume stirred-tank bioreactor. During the study, the concentrations of glucose and yeast extract were optimized using experimental design of experiments (DOE). The infl uences of the initial value of pH and pH control, temperature, stirrer speed and glucose concentration on decolorization were tested. The highest color reduction of 24.1% was achieved for an experiment in which 24.93 g/dm 3 of glucose was added to the medium and stirrer speed was 200 rpm. This effi ciency of 30% v/v sugar beet molasses vinasse decolorization was obtained at non-controlled pH 6.0 and at 35.8°C. It was found that pH control determines vinasse decolorization. When the pH was controlled, decolorization did not exceed 9%. The glucose and yeast extract concentration and the stirrer speed have a great infl uence on the process. Changes in these parameters may increase biomass growth while decreasing the decolorization.

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

Cited by 6 publications

References 21 publications

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

Efficiency of Shaping the Value Chain in the Area of the Use of Raw Materials in Agro-Biorefinery in Sustainable Development

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