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Optimization of Biological Pretreatment of Green Table Olive Processing Wastewaters Using Aspergillus niger | OMICS International | Abstract
ISSN: 2155-6199

Journal of Bioremediation & Biodegradation
Open Access

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Research Article

Optimization of Biological Pretreatment of Green Table Olive Processing Wastewaters Using Aspergillus niger

Lamia Ayed*, Nadia Chammam, Nedra AssesQ, Mokhtar Hamdi
Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Science and Technology (INSAT), Tunisia
Corresponding Author : Lamia Ayed
National Institute of Applied Science and Technology (INSAT)
Tunisia
Tel: 216 71 70 38 29
Fax: 216 71 70 43 29
E-mail: [email protected]
Received August 14, 2013; Accepted November 14, 2013; Published November 21, 2013
Citation: Ayed L, Chammam N, Asses N, Hamdi M (2013) Optimization of Biological Pretreatment of Green Table Olive Processing Wastewaters Using Aspergillus Niger. J Bioremed Biodeg 4:212. doi: 10.4172/2155-6199.1000212
Copyright: © 2013 Ayed L, et al. This is an open-a ccess article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Aspergillus niger has been tested in a discontinuous process for the pretreatment of fresh green Table Olive Processing Waste waters (TOPW). The influence of seven factors like incubation time, initial pH, dilution, glucose, agitation, (NH4)2SO4 and inoculum size on decolorization was screened by employing a fractional factorial design 27-4. Through factorial plots and analysis of variance, it was found that only glucose and agitation affected the decolorization. Further studies were carried out to adjust the level of determinant factors. Results showed that color removal (62%) was optimum at 150 rpm and 3 g/l glucose. HPLC and FTIR analysis of the treated TOPW suggested that the decolorization occurs through biosorption and biodegradation. Tannase and lignin peroxidase were detected in the cultures. However, only tannase is responsible for the color removal of the TOPW because lignin peroxidase is produced at a low level.

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