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Journal of Food: Microbiology, Safety & Hygiene | ISSN: 2476-2059 | Volume 3
December 03-04, 2018 | Chicago, USA
Food Safety & Regulatory
International Conference on
Water Microbiology, Water Sustainability and Reuse Technologies
3
rd
International Conference on
&
The production and application of bioflocculants and their nanoparticles in dairy wastewater treatment
Adeleke R Oluwakamiye
University of Ibadan, Nigeria
O
ne of the most pervasive and challenging problems faced by dairy industries is the availability of clean water, reclamation
of wastewater and its discharge. This challenge requires modern biotechnological and the fast-growing nanotechnological
approaches as robust and newest methods of treating and purifying water at lower cost with less energy in production industries, while
at the same time minimizing the use of chemical flocculants and the deleterious health and environmental effects. Bioflocculants,
and its silver and magnetic nanoparticles were produced and applied in dairy wastewater treatment. The flocculating activity of
all the isolates ranged from 12.14-85.39 % in which
Bacillus subtilis
B2 had the highest flocculating efficiency (85.40%). The best
three with high flocculating efficiencies were selected for further studies and production of nanoparticles. They were
Bacillus subtilis
B2 (85.39%),
Fusarium
sp. F6. (81.30%) and
Bacillus licheniformis
B5 (70.88 %). The application of the bioflocculant nanoparticles
brought about a reduction in BOD, COD, TSS, TDS, pH, Salinity, Conductivity and turbidity with percentage reduction ranging from
1.11% - 44.17% for BOD, 16.12–71.44% for COD, 7.61–83.70% for TSS, 2.02%–74.94% for TDS, 4.8–6.2 for pH, 2.38%-85.20% for
salinity, 15.25%-85.69% for conductivity and for turbidity 2.56%-85.09%. Metal content reduction ranged from 2.91%-71.46% for Fe,
6.15%-95.38% for Cu and 12.57%-97.96% for Zn. Fourier transform infrared spectroscopy revealed the carboxyl (COH) and hydroxyl
(OH) group that gave rise to reduced and stable nanoparticle bioflocculants. Scanning electron micrograph showed their crystalline
fluffy structures, dendritic nature in different shapes and sizes.
rachaeloluwakamiye@yahoo.comJ Food Microbiol Saf Hyg 2018, Volume 3
DOI: 10.4172/2476-2059-C4-018