3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Conclusions
It was achieved total COD elimination 62 % after 312
hours of the batch cultivation with thermophilic culture on
waste whey. The biodegradation process rate is limited of
lower biomass concentration and oxygen insufficiency. The
correspondence between the time of exponential bacteria
growth and the main COD elimination period was demonstrated.
In conclusion, the mixture of termophilic bacteria
population has significant whey biodegradation abilities in
view of its application to dairy wastes.
REFEREnCES
1. Babak L., Rychtera M.: J. Biotechnol. 118, S184
(2005).
2. Brock T. D.: Thermophiles: General, Molecular and
Applied Mikrobiology, Wiley, new York 1986.
3. Drbohlav J.: Mlékařské Listy 41, 4 (1990).
s582
4. Jeppsson U.: Ph. D. Thesis, Lund Inst. of Technology
1996.
5. Kaštánek F.: Bioinženýrství, Academia, Praha 2001.
6. Kittner Z.: Průmyslové vody, jejich úprava a čištění,
VUT, Brno 1980.
7. Kristjansson J. K.: Thermophilic Bakteria, CRC Press
Inc., new York 1992.
8. La Para T. M., Alleman J. E.: Wat. Res. 33, 895 (1999).
9. LaPara T. M. et al.: J. Environ. Eng. 126, 739 (2000).
10. Lopez Zavala, M. A. et al.: Wat. Res. 38, 5 (2004).
11. Mullin W. J., Emmons, D. B.: Food Res. Int. 30, 2
(1997).
12. Rychtera M., Páca J.: Bioinženýrství kvasných procesů,
SnTL, Praha 1985.
13. Vismara R.: Wat. Res. 4, 441 (1985).