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Characterization and flocculation mechanism of a bioflocculant from potato starch wastewater

  • Biotechnological products and process engineering
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Abstract

This study investigated the characterization and flocculation mechanism of a bioflocculant prepared using potato starch wastewater. The optimal culture conditions of this strain were determined as 4 g K2HPO4, 2 g KH2PO4, 0.2 g MgSO4, 0.1 g NaCl, and 2.0 g urea dissolved in 1.0 L potato starch wastewater with no need of adding carbon sources or adjusting pH value. Production of this bioflocculant was positively associated with cell growth, and a highest value of 0.81 g/L was obtained. During the kaolin suspension flocculation, charge neutralization and interparticle bridging were proposed as the main reasons for enhanced performance. Further, with potato starch wastewater, chemical oxygen demand (COD) and turbidity removal rates reached 52.4 and 81.7 %, respectively, at pH 7.5 when the bioflocculant dose was adjusted to 30 mg/L.

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Acknowledgments

The authors are thankful to the project (KYTZ201405) supported by the Scientific Research Foundation of Chengdu University of Information Technology (CUIT) and the Program of Education Department of Sichuan Province (15ZB0178).

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. College of Resources and Environment, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China

    Junyuan Guo, Yuzhe Zhang & Jing Zhao

  2. Department of Chemical and Biological Engineering, University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z3, Canada

    Anthony K. Lau

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  1. Junyuan Guo
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  2. Anthony K. Lau
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  3. Yuzhe Zhang
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  4. Jing Zhao
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Correspondence to Junyuan Guo.

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Guo, J., Lau, A.K., Zhang, Y. et al. Characterization and flocculation mechanism of a bioflocculant from potato starch wastewater. Appl Microbiol Biotechnol 99, 5855–5861 (2015). https://doi.org/10.1007/s00253-015-6589-y

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  • DOI: https://doi.org/10.1007/s00253-015-6589-y

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