Efecto de la temperatura y concentración microbiana de bacillus sp. en la degradación de grasas de agua residual de curtiembre Quimipiel S.A.C.

• Autor: Vergara Polo, Karol America
• Formato: tesis de grado
• Fecha de Publicación: 2018
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/11461
• Enlace del recurso: https://hdl.handle.net/20.500.14414/11461
• Nivel de acceso: acceso abierto
• Materia: Grasas y aceites; Curtiembre; Aguas residuales; Bacillus sp

In the present investigation the influence of the temperature and microbial concentration of Bacillus sp. on the biodegradation of fats and oils from the wastewater of Tanneries - Rolemt. in the riverside stage. The Bacillus sp. strain was isolated and identified of the grease trap of a chicken. The tests for the biodegradation of commercial oil were carried out, with a bifactorial design of three levels with three repetitions: temperatures of 25 °C, 30 °C and 35 °C; and cellular concentrations of 1.5 x 108, 3x108 and 6x108 CFU/ml. obtaining the optimum conditions of 35 °C temperature and 6x108 CFU/ml. of bacterial concentration at 72 hours of incubation. In the Treatment of the residual water of tannery, it was possible to remove the fat at 100%, since its maximum concentration was 4549 ppm. and the dosage was ready to degrade 50,000 ppm