ISSN: 0973-7510

E-ISSN: 2581-690X

Abass O. Alade1,2 , Ahmad T. Jameel1, Suleyman A. Muyibi1, Mohamed I. Abdul Karim1 and Zahangir Md. Alam1
1Bioenvironmental Research Centre (BERC), Department of Biotechnology Engineering,
Faculty of Engineering, International Islamic University Malaysia, Kuala Lumpur, Malaysia.
2Department of Chemical Engineering, Faculty of Engineering, Ladoke Akintola University of Technology, P.M.B. 4000 Ogbomosho, Oyo State, Nigeria.
J Pure Appl Microbiol. 2014;8(Spl. Edn. 1):885-890
© The Author(s). 2014
Received: 08/01/2014 | Accepted: 24/03/2014 | Published: 31/05/2014
Abstract

This study investigated the effects of biodegradation by the mixed culture of fungi (Pithomyces sacchari and Pestalotiopsis maculans) on selected physical properties of palm oil mill effluent (POME). Mixed culture innoculum (4% v/v) was added to autoclaved and raw POME samples, which were subjected to biodegradation at 120rpm and 35 ºC for six days. The pH, electrical conductivity, total dissolve solids and biosolids of the digested samples were quantified at 24 h intervals. These parameters for the autoclaved sample, at the end of the digestion period, were 6.88, 4.38mS/cm, 2.28 g/L and 25.6 g/L, respectively. These values were higher than 6.34, 4.24mS/cm, 2.22 g/L and 22.87g/L obtained for the raw POME sample, respectively. The kinetic studies of the degradation of POME, based on the concentration of the biosolids, were also investigated. The kinetic studies show that the degradation of the raw POME sample best fits the zero order kinetic model (R2 = 0.96), while the degradation of the autoclaved POME sample best fits the first order kinetic model (R2 = 0.83). However, the digested POME may require further treatment in order to meet standard suitable for discharge into the water body.

Keywords

Biodegradation, Mixed culture, Zero order, First order, Pithomyces sacchari, Pestalotiopsis maculans

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© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.