Odor control during post-digestion processing of biosolids through bioaugmentation of anaerobic digestion.

The effects of bioaugmenting anaerobic biosolids digestion with a commercial product that contained selected strains of bacteria from genera Bacillus, Pseudomonas, and Actinomycetes, along with ancillary organic compounds containing various micronutrients were evaluated. The main objective of the study was to investigate the effects of bioaugmentation specifically on the performance of methanogenesis during anaerobic digestion, as well as on the generation and fate of odor-causing compounds during the storage of the digested biosolids. The bench-scale digester with 5 g/L bioaugment generated 29% more net CH4 than a control during the eight weeks of operation. In addition, the average residual propionic acid concentration in the bioaugmented digester was 46% lower than that in the control. The biosolids digested in the bioaugmented digester generated a negligible amount of methyl mercaptan (CH3SH) during 10 days of post-digestion storage, while CH3SH concentration in the control reached nearly 300 ppmv during the same period. Similarly peak dimethyl sulfide (CH3SCH3) generated by stored biosolids from the bioaugmented digester was only 37% of that from the control. Similar results were obtained in a subsequent short term study designed to confirm the repeatability of the findings.     

Microencapsulated di-ammonium hydrogen phosphate (DAHP) with a polyurethane shell: characterization and its properties in wood

European Journal of Wood and Wood Products - This work deals with the microencapsulation of di-ammonium hydrogen phosphate (DAHP) in polyurethane using an interfacial polymerization method. The...     

Evolution of endoglucanase activity in olives during ripening and storage and its relationship with cellulolytic microorganisms

Summary Cellulolytic enzymes are responsible for many of the changes associated with the ripening process in olive fruits (Olea europaea). Evolution of endoglucanase activity (EC 3.2.1.4.) was studied in olives during their ripening and softening, both on the tree and after being picked and stored, and was related to the presence of microorganisms. The time course of cellulolytic activity was measured for four stages of ripeness (green, turning colour, black and ripe black) and was related to the total number of cellulolytic bacteria. The increases in activity during ripening and storage gave an indication of how normal flora influences during the olive ripening process.

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Aktivität der Endoglucanase-Entwicklung der Olive während der Reifung und des Weichwerdens und die Beziehung mit cellulolytischen Mikroorganismen

Zusammenfassung Die cellulolytischenEnzyme sind für viele Veränderungen während des Reifens der Olive verantwortlich. Es wurde daher die Aktivität der Enzyme während der Entwicklung der Olive bei der Reifung und dem Weichwerden studiert, und zwar am Baum, nach der Ernte und nach dem Lagern, was auch in Beziehung zu der Gegenwart von Mikroorganismen steht. Es wurde die cellulolytische Aktivitätsentwicklung während der vier Reife-Zustände (grün, farbenwechselnd, schwarz und zartes schwarz) studiert und auf die Gesamtzahl der cellulolytischen Bakterien bezogen. Der Aktivitäts-Zuwachs während des Reifens und Lagerns gibt einen Hinweis, wie die normale Flora auf das Reifen der Oliven einwirkt.