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Olive wastewater bioremediation using a rotating biological contactor (RBC)
Author(s)
Tapon Njamo, Julien Serge
Date Issued
2012
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
The expansion of the South African olive processing industry has brought an increased threat
to the environment. More production activities lead to more wastewater generation that
requires more costly treatment. Regulatory bodies concerned with the release of effluents
into the environment are imposing evermore-restrictive guidelines. With this information in
mind, the South African olive industry is facing a significant challenge of maintaining
economic competitiveness while becoming more environmentally benign. To begin
addressing this challenge, the olive processing industry must develop and implement new,
more effective, tailored treatment technologies to remediate olive wastewater prior to its
release into the environment. In this study, the use of indigenous olive wastewater biofilms in
combination with a rotating biological contactor (RBC) was investigated for possible
bioremediation purposes. The development of microbial biofilms resulted in the breakdown
of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the
chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous
microorganisms within table olive and olive mill wastewater have a strong tendency to form
biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system,
significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and
46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and
39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely
used during olive processing indicates that most have a negative effect on the biofilm
population, but that the biofilms are able to survive and recover in a relatively short time. This
study confirms the potential application of indigenous biofilms found in olive wastewater
streams for future bioremediation technologies that form the basis for the development of an
eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South
African olive processing industry.
to the environment. More production activities lead to more wastewater generation that
requires more costly treatment. Regulatory bodies concerned with the release of effluents
into the environment are imposing evermore-restrictive guidelines. With this information in
mind, the South African olive industry is facing a significant challenge of maintaining
economic competitiveness while becoming more environmentally benign. To begin
addressing this challenge, the olive processing industry must develop and implement new,
more effective, tailored treatment technologies to remediate olive wastewater prior to its
release into the environment. In this study, the use of indigenous olive wastewater biofilms in
combination with a rotating biological contactor (RBC) was investigated for possible
bioremediation purposes. The development of microbial biofilms resulted in the breakdown
of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the
chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous
microorganisms within table olive and olive mill wastewater have a strong tendency to form
biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system,
significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and
46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and
39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely
used during olive processing indicates that most have a negative effect on the biofilm
population, but that the biofilms are able to survive and recover in a relatively short time. This
study confirms the potential application of indigenous biofilms found in olive wastewater
streams for future bioremediation technologies that form the basis for the development of an
eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South
African olive processing industry.
Additional information
Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.
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