Microalgae-biorefinery with cascading resource recovery design associated to dairy wastewater treatment.

Bioresour Technol

Bioengineering and Environmental Sciences Lab, CEEFF, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500 007, India; Academy of Scientific and Innovative Research (AcSIR), Hyderabad, India; Department of Environmental Science and Engineering, Kyung Hee University, Seocheon-dong, Yongin-si, Gyeonggi-do 446-701, Republic of Korea. Electronic address:

Published: July 2019

AI Article Synopsis

  • Microalgae were effective in treating dairy wastewater, achieving 90% organic carbon removal and nutrient reduction.
  • Biomass concentration increased significantly, reaching a maximum of 1.4 g/L, with the microalgae having a composition of 38% carbohydrates, 15% proteins, and 22% lipids.
  • Extracted reducing sugars, primarily glucose, were utilized for bioethanol production, yielding 116.2 mg/g of ethanol and indicating microalgae's potential for multiple bio-based products in a biorefinery setup.

Article Abstract

The potential of microalgae for the treatment of dairy wastewater (DWW) was studied by integrating with bioethanol production. At the end of treatment, organic carbon removal was observed to be 90% with simultaneous removal of nutrients. Biomass concentration increased from 3 day and reached to a maximum of 1.4 g L by the end of cycle. The biomolecular composition of microalgae comprised of 38% carbohydrates, 15% proteins and 22% lipids. Reducing sugars extracted from deoiled microalgae showed highest percentage of glucose (54.12%) than other monomers. The reducing sugars obtained were utilized for the production of bioethanol via yeast fermentation using Saccharomyces cerevisiae. This resulted in the production of ethanol (3G) upto 116.2 mg g with simultaneous decrease in reducing sugars upto 92 mg g. The results obtained indicate potential of microalgae to produce multiple biobased products in a biorefinery framework.

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Source
http://dx.doi.org/10.1016/j.biortech.2019.03.106DOI Listing

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