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Biodegradability of Pollutants from Cooking Fumes

Abstract

Experiments were carried out to study the biodegradability of pollutants from cooking fumes by active sludge domestication. The result indicated that temperature was the most important factor affecting biodegradation, and under the optimum conditions, the concentration of the pollutants from cooking fumes decreased from 56.9 to 0.78 mg/L in 28 h, the specific degradation rate reached 0.15 mg (oil)/mg (biomass) and the specific degradation speed approached 0.13 mg (oil)/h/mg (biomass) when the concentration of the pollutants was higher than 352 mg/L. The dominant strains consisted of bacteria, filiform fungi and yeast fungi, and yeast fungi were identified as Rhodosporidium toruloides.

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Acknowledgement

We appreciate the financial support of the Program to Sponsor Teams for Innovation in the Construction of Talent Highlands in Guangxi Institutions of Higher Learning (GuiJiaoRen [2007]71).

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Correspondence to Lei Liao.

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Liao, L., Liu, Ht. & Zhang, Bl. Biodegradability of Pollutants from Cooking Fumes. Bull Environ Contam Toxicol 82, 428–434 (2009). https://doi.org/10.1007/s00128-008-9595-2

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Keywords

  • Cooking fume
  • Optimal conditions
  • Specific degradation speed
  • Dominant strains