CHARACTERIZATION OF BAKED BEAN PROCESSING WASTEWATER AND ITS ASSIMILATION BY Aspergillus foetidus

摘要

ABSTRACTBaked bean processing wastewater is high in BOD (biochemical oxygen demand) and produces noxious odors when treated in municipal activated sludge systems. The present study describes a process for the assimilation of this wastewater by the mycelium ofAspergillus foetidusNRRL 337. The fungus is capable of rapidly digesting over 80 of the BOD and produces no foul odors. The mycelium has a crude protein content of greater than 50 and is readily harvested by simple filtration. The optimal conditions for the fungal process are as follows: pH, 3.3; temperature, 30°C; incubation time, 24 hr; and aeration rate, 2 mMO2/liter/hr