An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae

An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae

The cheese industry produces substantial amounts of raw cheese whey wastewater (RW), which requires effective treatment prior to environmental disposal. This study presents an innovative sequential batch system that combines macrophyte and microalgal cultivation for RW remediation. The efficacy of &...

Full description

Bibliographic Details
Main Authors: Marco Alberto Mamani Condori, Karen Adriana Montesinos Pachapuma, Maria Pia Gomez Chana, Olenka Quispe Huillca, Nemesio Edgar Veliz Llayqui, Lorenzo López-Rosales, Francisco García-Camacho
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Applied Sciences
Subjects:
dairy waste
<i>Lemna minor</i>
Chlorophyceae
photobioreactor
purified effluent
Online Access:https://www.mdpi.com/2076-3417/14/18/8139

Internet

https://www.mdpi.com/2076-3417/14/18/8139

Similar Items