Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Nowak J. , Hang Y. 2003. THE RAPID DEGRADATION OF SAUERKRAUT BRINE BY FREE AND IMMOBILIZED YEAST CELLS, EJPAU 6(2), #13.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-13.html

ABSTRACT

Industrialization of sauerkraut production in Poland will need to solve the problem associated with disposing of highly acidic waste effluents. Late sauerkraut brine present the greatest problem with respect to treatment because of their high BOD and low pH. Degradation rate of sauerkraut brine by Kluyveromyces marxianus yeast - depends on concentration of the brine in the medium. The removal of lactic acid in shake flask experiments varied from 98.95 to 56.75 % after 48 h at 30°C. The immobilization of yeast in sodium alginate improved the lactic acid degradation rate and allow to treat the very acid brine directly. Lactic acid was fully used in diluted brine in 24 h and the content in undiluted brine was reduced by 90.17 to 81.2 to % in the following runs after 48 h.

Key words: sauerkraut brine, biodegradation, yeast, lactic acid..

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