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Caprolactam waste liquor degradation by various yeasts

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Abstract

Waste liquor from caprolactam manufacture contains many mono- and di-carboxylic acids. Of four yeasts tested, Yarrowia lipolytica DS-1 was the best at decreasing Chemical Oxygen Demand values, by up to 60% with 50 and 100 g waste liquor/after 48 h. Caproic, butyric and valeric acids were utilized most easily. Adipic acid was not decreased below 13% (w/v).

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The authors are with the Biotechnology Division, Research Centre, Gujarat State Fertilizers Co. Ltd, P.O. Fertilizernagar, Dist. Vadodara, 391 750, India

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Johnson, V., Patel, S.J., Shah, D. et al. Caprolactam waste liquor degradation by various yeasts. World J Microbiol Biotechnol 10, 524–526 (1994). https://doi.org/10.1007/BF00367658

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  • DOI: https://doi.org/10.1007/BF00367658

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