3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 3. Comparsion individual EP during 14 day’s submerged
of cultivation
D e t e r m i n a t i o n o f C O D
Results of determination of COD show Table IV, the
best values were reached at the EP 1 and EP 5.
Table IV
Chemical oxygen demand
EP 1 2 3 4 5 control
sample
c
[mg O2 dm
61 89 143 94 64 31
–3 ]
s662
Conclusions
There were tested 5 commercial preparations with aim to
find out, if they have lipolytic activity and if they have ability to
degrade fats. Samples were cultivated at the agar plates and submerged
cultivation in Erlenmeyer flasks. The comparison results
of lipolytic activities of both cultivations were followed. The
submerged cultivation, after 2 days of EP demonstrated approximately
the same value of activities as cultivation on agar
plates after 7 days.
All tested EP had ability to degraded olive oil and released
fatty acids. The best degrading ability had EP 1, the
lowest ability EP 4.
It was made a laboratory verification of function 5 EP
for liquefaction and decomposition of fats and oils in the
wastewater. On the basis obtained by dates, it might be choosen
the best EP for suggestion technology. Biotechnology
effects were made out for EP 1 and 5, the lowest efficiency
was made out by EP 4.
This work has been supported by Ministry of Education,
Youth and Sports under project MSM 021630501.
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