Combined fungal and photo-oxidative Fenton processes for the treatment of wood-laminate industrial waste effluent.

The present study reports on the remediation of an effluent from the wood-laminate industry using Pleurotus ostreatus EB 016 in combination with photo-Fenton oxidation. Fermentation of the effluent with P. ostreatus EB-016 was carried out in agitated flasks to evaluate the influence of pH, and concentrations of carbon and nitrogen sources by a multivariate approach. Subsequently, bioassays was conducted in an air-lift bioreactor using the pre-optimized conditions. In addition, photo-Fenton oxidative treatment was employed to degrade recalcitrant compounds, and the ecotoxicity of the effluents were evaluated using Escherichia coli as a biological model. The crude effluent presented high contents of total phenolics (1,220 mg/L), solids (18.45 g/L) and color intensity (8,333 CU), besides high values of chemical (COD 2,477 mg O2./L) and biochemical (BOD5, 8,450 mg O2/L) oxygen demand. Another feature was the high inhibition on Escherichia coli (71%). Reduction of 64% COD was obtained under optimized conditions (pH5.7, 7.5 g/L sucrose, 4.0 g/L ammonium nitrate) in agitated flasks after 10 days treatment. In the air-lift reactor, 50.6% COD and 29.9% total phenols were removed after 10 days. Combination of biotreatment with photo-Fenton oxidation resulted in removal of 99.2% COD and 92.2% phenolics and absence of inhibition on Escherichia coli.

Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid transformation led the small reduction of antioxidant activity compared to alcoholic fermentation, but the antioxidant potential was maintained along the cycles. The content of total phenolics and anthocyanins also suffered a reduction in step of acetification.