Degradación de aceites y grasas mediante el uso de Aspergillus spp, Penicillium spp y Fusarium spp, en aguas residuales de queseras artesanales de Quimiag.

Abstract

The capacity of three species of fungi belonging to the genera Aspergillus, Penicillum and Fusarium was evaluated to reduce oils and fat in wastewater generated in the production of artisan cheeses. Four treatments were applied: A (Aspergillus spp + Residual water [RW]), P (Penicillium spp + RW), F (Fusarium spp + RW), M (Aspergillus spp + Penicillium spp + Fusarium spp + RW), and a control with residual water without inoculation of spores. The spore solutions were inoculated by adjusting an initial concentration of 1x106 spores/ml in Aspergillus spp and Penicillum spp treatments and 1x104 spores / ml in Fusarium spp. Each treatment was performed in triplicate, the experimental time was 17 days, controlling the concentration of oils and fats at 3, 5, 10 and 17 days. At the end of the experimentation were also measured: BOD5 COD, suspended solids and total solids. The treatments A, P, F and M reduced the oils and fat by 73%, 72%, 41% and 87% respectively, showing that the Mixed (M) treatment caused greater reduction of oils and fats. It is concluded that the use of these microorganisms represents a viable alternative for the treatment of wastewater originating in the dairy industry and it is recommended to continue with investigations that allow the use of these fungi in stages of pretreatment of waters with high fat content.