Enrichment and identification of bacteria capable of reducing chemical oxygen demand of anaerobically treated molasses spent wash.

Abstract:

AIMS:The aim of this study was to isolate and identify bacterial strains capable of using recalcitrant compounds of molasses spent wash as sole carbon source from the soils of abandoned sites of distillery effluent discharge and characterize their ability of reducing the chemical oxygen demand (COD) of the spent wash. METHODS AND RESULTS:The isolates were grouped into six haplotypes by amplified ribosomal DNA restriction analysis (ARDRA) and BOX-PCR. The phylogenetic position of the representatives of the six main haplotypes strains was determined by 16S rDNA sequencing. They showed maximum similarity to six genera viz. Pseudomonas, Enterobacter, Stenotrophomonas, Aeromonas, Acinetobacter and Klebsiella. The extent of COD (44%) reduced collectively by the six strains was equal to that reduced individually by Aeromonas, Acinetobacter, Pseudomonas and Enterobacter. With spent wash as sole carbon source, the COD reducing strains grew faster at 37 degrees C than 30 degrees C. CONCLUSIONS:Bacterial strains capable of degrading some of the recalcitrant compounds of anaerobically digested molasses spent wash can be isolated from the soils of abandoned sites of distillery effluent discharge. Biostimulation of these bacteria, which can degrade 44% of the carbon compounds of anaerobically digested molasses spent wash can be achieved by nitrogen fertilization and relatively higher temperature. SIGNIFICANCE AND IMPACT OF THE STUDY:Supplementation of nitrogen source and controlling the temperature can be used in evolving strategies for in situ bioremediation of anaerobically digested spent wash from distilleries.

journal_name

J Appl Microbiol

authors

Ghosh M,Verma SC,Mengoni A,Tripathi AK

doi

10.1111/j.1365-2672.2004.02289.x

subject

Has Abstract

pub_date

2004-01-01 00:00:00

pages

1278-86

issue

6

eissn

1364-5072

issn

1365-2672

pii

JAM2289

journal_volume

96

pub_type

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