Abstract
Wine industry generates large volumes of wastewaters resulting from numerous cleaning operations that occur during the different stages of winemaking. Disposal of these effluents in the environment causes huge problems due to their high organic and inorganic load and seasonal variability. The bioconversion of winery wastewaters in valuable product, such as xanthan, is an important alternative to overcome environmental problems. In this research, the possibility of xanthan production using Xanthomonas campestris on blended wastewaters from different stages of white and rose wine production with initial sugar content of 50 g/L was investigated. In addition to the media parameters (content of sugars, total and assimilable nitrogen, phosphorus, total dissolved salts and apparent viscosity), raw xanthan yield and degree of sugar conversion into product were determined in order to examine the success of xanthan biosynthesis. In applied experimental conditions, xanthan yield of 20.92 and 30.64 g/L and sugar conversion into product of 40.23 and 60.73% were achieved on wastewaters from white and rose wine production, respectively. The results of these experiments suggest that winery wastewaters, after additional optimization of the process in terms of the substrate composition and the cultivation conditions, may be a suitable raw material for industrial xanthan production.
Highlights
Wine industry generates large volumes of wastewaters resulting from numerous cleaning operations that occur during the different stages of winemaking
Process efficacy was estimated based on the raw xanthan yield and degree of sugar conversion into product
Analyses of raw materials showed that the compositions of the most important nutrients for xanthan biosynthesis in these effluents were typical for winery wastewaters [3]
Summary
Wine industry generates large volumes of wastewaters resulting from numerous cleaning operations that occur during the different stages of winemaking. In order to achieve maximum xanthan production, the strain of producing microorganism was cultivated on the wastewaters from wine industry with initial sugar content of about 50 g/L (48.64 g/L for white and 51.06 g/L for rose wine production’s wastewaters).
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