Liquid and gas chromatographic studies of the anaerobic degradation of baker’s yeast wastewater

The digestion of baker’s yeast wastewater was monitored by gas production intensity and composition of gaseous and liquid phases. Favorable coexistence of sulfate reducing bacteria and methanogens was explained by the presence and metabolism of trimethylamine, a degradation product of betaine. Concentration of sulfides decreased at the expense of betaine degradation with final products S₀ and N₂. Since biological wastewater treatment was complicated by both high content of SO₄^2-, eventually becoming reduced to toxic H₂S, and high total nitrogen content, a technological solution that links sulfate reduction to elemental sulfur coupled with reactions producing gaseous nitrogen may have great practical value.     

Microcalorimetric Monitoring of Anaerobic Digestion Processes

Microcalorimetry was used for monitoring anaerobic digestion processes of heavily polluted industrial waste waters (from cheese industry, distilleries, yeast plant). Interpreting the thermal power-time curves by HPLC, some sub-processes in batch cultures were tentatively identified as acidogenic, acetogenic and methanogenic. Processes underlying power-time curves up to 10 h were different for different wastes. In the case of cheese whey and distillery waste it was acidogenesis, in the case of sulfate containing waste - presumably reduction of sulfates. The effect of Biotreat 100 (BimKemi Eesti Ltd.), a preparation for removing H₂S from waste water, was observed for these processes. This revised version was published online in July 2006 with corrections to the Cover Date.