Eliminació simultània de fòsfor i nitrogen en aigües residuals, utilitzant microorganismes DPAO en un reactor discontinu seqüencial (SBR)

En aquest estudi es realitzà eliminació biològica simultània de fòsfor i nitrogen en un Reactor Discontinu Seqüencial (SBR), el qual conté una biomassa enriquida amb Organismes Desnitrificadors Acumuladors de Fòsfor (DPAO) que utilitzen com a única font de carboni l’àcid propiònic i com acceptors d’electrons: nitrit en la fase anòxica i oxigen en l’aeròbica. L’SBR opera amb cicle de 8 h alternant fase anaeròbica, anòxica i aeròbica. El seguiment del sistema es realitzà mitjançant mesures on-line (titrimetria) i off-line (quantificació d’àcid propiònic, nitrit i fòsfor), utilitzant l’HPLC per quantificar l’àcid propiònic i cromatografia iònica per les mesures de nitrit i fòsfor. Amb aquest sistema es pretén augmentar la captació de fòsfor en la fase anòxica fet que s’aconseguí realitzant diferents canvis al reactor per tal de maximitzar el consum de nitrit en aquesta fase, ja fos allargant el temps de fase o augmentant la concentració de biomassa. Aquest experiment ha suposat un augment de la captació de fòsfor (33 mg P-PO4 3-/L), de l’eliminació neta de fòsfor (17 mg P-PO4 3-/L) i de consum de nitrit (27 mg N-NO2-). Per altra banda, es pretenia veure els efectes a curt termini de l’eliminació de la fase aeròbica a partir del seguiment de 2 cicle puntuals i d’un cicle de 32 h sense fase aeròbica. En ambdós casos s’aconseguí una eliminació neta de fòsfor.

Effect of biological surlie ageing on the sparkling wines’ quality and elaoration

Report for the scientific sojourn at the Université de Bourgogne, France, from July until October 2007..Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated. Surlie ageing after second fermentation is a fundamental operation in the production of quality sparkling wine like Cava and Champagne. Recently, the importance of the interaction between wine and lees cell surface has been reported. Cell surface properties depending on wall biochemical composition are major determinants in microbial interactions, having important repercussions in several technological aspects. Sorption and flocculation are especially important in sparkling wine production, and are governed by distinct cell surface properties. The aim of the present research carried out during the four months of the stage was to know the implication of lees surface modifications occurring during surlie ageing in sparkling wine quality and elaboration. The relationship between physico-chemical properties such as hydrophobicity, charge and electron-donor characteristics, and the yeast surface sorption capacities, we determined these factors in a model system. Then, real industrial lees samples were investigated. The surface properties of sparkling wine lees from the same strain of Saccharomyces cerevisiae were characterized according to the time of surlie ageing, and their possible influence on lees sorption and flocculation capacity was evaluated.

Lactarius tesquorum, especie nueva para las Islas Baleares

En la exploración micológica efectuada durante el mes de noviembre de 1980 en la isla de Menorca, recolectamos una especie de Lactarius perteneciente a la estirpe torminosus en un matorral de Cistus monspeliensis sobre sustrato acido. Según las claves de M. BON(1980) podría tratarse de Lactarius tesquorum Malenc.