Black liquor decoulorization from Organosolv pulping of sugar cane bagasse by Phanerochaete chrysosporium:

influence of nutritional requirements

Abstract

The generated black liquor of Organosolv process from sugarcane bagasse was treated with white rottenness Phanerochaete chrysosporium fungi, for the realization of preliminary studies of evaluation of the decrease of the color, compound aromatic and demand oxygen chemistry (DQO). The studies were carried out in erlenmeyers. Different conditions of temperature and nutritional requirements were evaluated. The best results were obtained at 37°C and under conditions of nitrogen limitation with 38% of color decrease and 12% of decrease of the DQO. In the course of the experiment the activities of the lignin peroxidase neither manganese peroxidase were not detected, however this fungi is able to produce these enzymes. Starting from the obtained results, you can conclude that other independent factors of the presence of the enzymatic activities that cause these results exist