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dc.contributor.advisorCowan, Don A
dc.contributor.authorVan Schalkwyk, Antoinette
dc.date.accessioned2020-10-30T08:00:29Z
dc.date.available2020-10-30T08:00:29Z
dc.date.issued2005
dc.identifier.urihttp://hdl.handle.net/11394/7389
dc.descriptionPhilosophiae Doctor - PhDen_US
dc.description.abstractThe popularization and health benefits associated with the "Mediterranean diet" saw a world wide increase in the production and consumption of processed olives and olive oil. During the brining of table olives large quantities of processed olive waste water is seasonally generated. This blackish-brown, malodours liquid is rich in organic and phenolic compounds, which cause environmental problems upon discarding. Currently, processed wastewater is discarded into large evaporation ponds where it poses serious environmental risks. The biodegradation of organic substrates present in the olive wastewater is inhibited by the high concentrations of phenolic compounds.en_US
dc.language.isoenen_US
dc.publisherUniversity of Western Capeen_US
dc.subjectOlive wastewateren_US
dc.subjectBacillus megateriumen_US
dc.subjectPollutionen_US
dc.subjectSouth Africaen_US
dc.subjectBioremediationen_US
dc.titleCharacterization and engineering of Bacillus megaterium AS-35, for use in biodegradation of processed olive wastewateren_US
dc.rights.holderUniversity of Western Capeen_US


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