Semi-continuous whey treatment process using microalgae and fungus in a bubble column reactor
Bioremediation, fungus, microalgae, whey, symbiosis.
The dairy industry is a very significant portion of food segment that is constantly expanding due to the expressive launch of dairy products. However, in order for its variability of goods to be maintained, a byproduct known as whey has been generated, which is extracted from the coagulation of milk, mainly in cheese and derivatives manufacturing processes. This material has a great nutritional value and can still be processed and generate products of high added value, however studies report that a good part of the whey produced in Brazil is improperly discarded, so, this industrial waste generates a great environmental impact mainly due to biochemical decomposition of oxygen (BDO) that reaches levels 100 times higher than domestic sewage. Tied to this, the conventional (physical-chemical) treatments used for this category of effluent end up being very expensive, which has made its use more impracticable and obsolete, especially for the medium and small industry. With the aim of mitigating this expensive system, bioremediation has proved to be a good alternative, given its efficiency linked to a lower cost, with the removal, whether total or partial, of the pollutants disposed in the whey. Thus, this work aims to study the process of treatment of whey using microalgae (Tetradesmus sp. LCE-01) and filamentous fungus Penicillium oxalicum Currie& Thom URM 7170 and Cunninghamellaechinulata (Thaxt) UR-M 7150 in symbiosis, in this way being able to assess the influence of light intensity, as well as evaluating the effect of volumetric replacement rates of the system and applying different aeration rates aiming at the optimization of the system. It is expected as a result an operation mode in ideal parameters for volumetric replacement rate, as well as light intensity for the reduction mainly of COD, nitrogen and phosphorus of the effluent.