Literature DB >> 32406803

Biodegradation of phenolic compounds present in palm oil mill effluent as single and mixed substrates by Trametes hirsuta AK04.

Anukool Kietkwanboot1, Sumate Chaiprapat2, Rudolf Müller3, Oramas Suttinun1,4.   

Abstract

The ability of white-rot fungus, Trametes hirsuta AK04, to utilize phenolics as single and mixed substrates was determined in mineral medium and palm oil mill effluent (POME). The strain AK04 was able to rapidly metabolize all ten phenolics as single and mixed substrates at all test concentrations. With single substrates, between 78 and 98% removal was achieved within seven days. The biomass yield increased with increasing concentration from 100 to 500 mg L-1 but slightly decreased when the concentration was increased up to 1,000 mg L-1. When fitted to a Haldane model, the groups of benzoic and cinnamic acid derivatives gave significantly higher maximum specific growth rates than other phenolics. Phenol exhibited the lowest affinity and highest inhibitory effects on fungal metabolism. In mixed substrates, the total concentration ranges of phenolics mixtures between 1,000 and 6,000 mg L-1 did not affect the fungal growth rate and the strain AK04 showed a high degree of resistance to their toxic effects. The addition of glucose and yeast extract enhanced the degradation rates of individual phenolics in the substrate mixtures, demonstrating the advantage of this strain for treating complex media, such as industrial wastewater.

Entities:  

Keywords:  Agro-industrial wastewater; Haldane model; biodegradation kinetics; biological treatment; white-rot fungi

Year:  2020        PMID: 32406803     DOI: 10.1080/10934529.2020.1763092

Source DB:  PubMed          Journal:  J Environ Sci Health A Tox Hazard Subst Environ Eng        ISSN: 1093-4529            Impact factor:   2.269


  2 in total

1.  Synthesis and Characterization of Manganese-Modified Black TiO2 Nanoparticles and Their Performance Evaluation for the Photodegradation of Phenolic Compounds from Wastewater.

Authors:  Muhammad Irfan; Rab Nawaz; Javed Akbar Khan; Habib Ullah; Tahir Haneef; Stanislaw Legutko; Saifur Rahman; Jerzy Józwik; Mabkhoot A Alsaiari; Mohammad Kamal Asif Khan; Salim Nasar Faraj Mursal; Fahad Salem AlKahtani; Omar Alshorman; Abdulnour Ali Jazem Ghanim
Journal:  Materials (Basel)       Date:  2021-12-03       Impact factor: 3.623

2.  Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?

Authors:  Enrique Jacobo Díaz-Montaña; María Barbero-López; Ramón Aparicio-Ruiz; María T Morales
Journal:  Antioxidants (Basel)       Date:  2022-03-14
  2 in total

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