Uses for chrome leather waste - Chromium-enriched brewers yeast in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC), Vol. 90, N° 1 (01-02/2006)

[article]  inJOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC) > Vol. 90, N° 1 (01-02/2006) . - p. 14-18 Titre : Uses for chrome leather waste - Chromium-enriched brewers yeast Type de document : texte imprimé Année de publication : 2006 Article en page(s) : p. 14-18 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Bière Boissons Chrome trivalent -- Recyclage Cuir -- teneur en chrome Cuirs et peaux -- Déchets -- Recyclage Formulation (Génie chimique) Levure (Agent de fermentation) Index. décimale : 675.2 Préparation du cuir naturel. Tannage Résumé : Chromium-enriched brewer’s yeast which contains chromium(III) as an essential trace element and cofactor for insulin has important biological functions in metabolism. We investigated its manufacture using chromiumcontaining leather waste from Chinese leather factories. Orthogonal experiments lead us to the optimal shaking culture medium for producing the high chromium content of chromium-enriched brewer’s yeast. The optimum culture medium was: glucose 7g.L-1, (NH4)2SO4 5g.L-1, and Cr3+ containing hydrolysates (mass concentration) 145mg.L-1 The optimal shaking culture conditions were: shaking culture temperature 28°C, 10% inoculum content, pH5.0, rotating speed and time of shaking culture 3.5r/s, 36 hours, respectively, and volume ratio of medium 1:10. The chromium(III) content of the chromium-enriched brewer’s yeast prepared at these optimal conditions was 1337mg/g. The experiments showed that the manufacture of chromium-enriched brewer’s yeast from chromium-containing leather waste is feasible. Note de contenu : - CULTURE DETAILS : Materials - Culture - Determination of biomass (moisture free basis) - Determination of biomass (moisture free basis) - Determination of chromium content in chromiumenriched brewer’s yeast - ORTHOGONAL EXPERIMENTS : Orthogonal experiment on the formulation of shaking culture medium - Orthogonal experiments on the shaking culture conditions - RESULTS AND DISCUSSION : Optimal formulation of shaking culture medium - Factors and levels of orthagonal experiment on the formulation of shaking culture medium - Combination of the optimal shaking culture medium formulation and use conditions - Table 1 : Factors and levels of orthagonal experiment on the formulation of shaking culture medium - Table 2 : Factors and levels of orthagonal experiment on the formulation of shaking culture conditions - Table 3 : Design and results of orthagonal experiment on the formulation of shaking culture medium - Table 4 : Mean analysis of orthagonal experiment on the formulation of shaking culture medium - Table 5 : Variance analysis of orthagonal experiment on the formulation of shaking culture medium - Table 6 : Design and results of orthagonal experiment on the formulation of shaking culture conditions - Table 7 : Mean analysis of orthagonal experiment on the formulation of shaking culture conditions - Table 8 : Variance analysis of orthagonal experiment on the formulation of shaking culture conditions - Table 9 : Biomass and chromium content of chromium-enriched brewer's yeast Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=39179 [article]

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