Growth and utilization of different phenolic acids present in olive mill wastewater (OMW) by Azotobacter chroococcum were studied in chemically defined media. Growth and utilization of phenolic acids were only detected when the microorganism was cultured on p-hydroxybenzoic acid at concentration from 0.01% to 0.5% (w/v) and protocatechuic acid at concentration from 0.01% to 0.3% (w/v) as sole c...

Olive mill wastewater (OMW) was obtained during the extraction of olive oil. It is typified by an elevated concentration sugars, acids, proteins, polyphenols, and organic matter. This makes removal OMW problematic for all oil-producing countries. Due to their high in these wastewaters are a source danger environment. research aimed study spatial distribution effect terms geographical origin pro...

BACKGROUND Olive mill wastewater (OMW) is the aqueous effluent of olive oil producing processes. Given its high COD and content of phenols, it has to be decontaminated before being discharged. Anaerobic digestion is one of the most promising treatment process for such an effluent, as it combines high decontamination efficiency with methane production. The large scale anaerobic digestion of OMWs...

It is well known that soils where olive mill wastes (OMWs) are disposed of eventually become overloaded with organic matter unknown and insufficient quality as inorganic nutrients polyphenols. In European Mediterranean countries, the disposal OMW considered to be a major environmental issue. An extensive study on risks soil caused by OMW, in framework LIFE PROSODOL Project (http://www.prosodol....