Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Decolorization Characteristics of Polyphenolic Compounds in the Treatment of Wastewater from a Molasses Alcohol Distillery using Mycelia sterilia strain M-1
Akihiro NAGANOMasaharu SUZUKI
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JOURNALS FREE ACCESS

1999 Volume 5 Issue 4 Pages 331-336

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Abstract

In the presence of glucose, Mycelia sterilia strain M1 decolorized wastewater from a molasses alcohol distillery. Treatment of diluted wastewater 50 times over 7 days achieved a decolorization yield of more than 90%. Two-day treatment resulted in an increase of color unit and pH. This browning was caused by compounds like melanin (CLM) generated by the oxidation of polyphenolic compounds (PP). In diluted wastewater 500 mg/l of PP was detected by the Folin-Denis method. In treatment without glucose, 30% of PP was eliminated by the browning. In treatment of L-dihydroxyphenylalanine (DOPA) solution, the same change in color and pH as in treatment of wastewater was confirmed. Melanin generated in the oxidation of DOPA was decolorized with M1.

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© 1999 by Japanese Society for Food Science and Technology
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