Direct processing of alginate-immobilized microalgae into polyhydroxybutyrate using marine bacterium of Saccharophagus degradans.

Alginate immobilized microalgae (AIM) was found efficient in algal cells separation and pollutants removal, however, its processing required alginate removal. In present study, polysaccharide-degrading bacterium of Saccharophagus degradans was used to biodegrade alginate and microalgae in AIM and produce polyhydroxybutyrate (PHB). Results showed that AIM cultivated in wastewater contained 34.

Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewater.

Direct discharge of high concentration meat processing wastewater (MPW) into municipal sewage system will cause serious shock loading and reduce wastewater treatment efficiency, thus, efficient on-site pretreatment is usually required. Purpose of this study is to integrate ozone with microalgal biotreatment to achieve effective removal of both organic compounds and nutrients with one-step biodegradation and obtain high quality effluent dischargeable to municipal sewage system. Results showed that ozone pretreatment removed 35.

Integration of sodium hypochlorite pretreatment with co-immobilized microalgae/bacteria treatment of meat processing wastewater.

Wastewater with 0.2, 0.4, 0.

Risk-based assessment and criteria specification of the microbial safety of wastewater reuse in food processing: Managing Listeria monocytogenes contamination in pasteurized fluid milk.

Intense pressure on water resources has led to efforts to reuse reclaimed processing wastewater for cleaning purposes in food processing plants. The milk industry produces considerable amounts of wastewater, which can be used for cleaning of equipment after appropriate treatment. However, due to naturally occurring microbiological contamination in raw milk, the wastewater is often contaminated, and therefore the reuse of reclaimed wastewater is perceived as risky.

Feasibility, safety, and economic implications of whey-recovered water in cleaning-in-place systems: A case study on water conservation for the dairy industry.

Water scarcity is threatening food security and business growth in the United States. In the dairy sector, most of the water is used in cleaning applications; therefore, any attempt to support water conservation in these processes will have a considerable effect on the water footprint of dairy products. This study demonstrates the viability for recovering good quality water from whey, a highly pollutant cheese-making by-product, to be reused in cleaning-in-place systems.