title: Caprolactam waste liquor degradation by various yeasts.
abstract: Waste liquor from caprolactam manufacture contains many mono- and di-carboxylic acids. Of four yeasts tested, Yarrowia lipolytica DS-1 was the best at decreasing Chemical Oxygen Demand values, by up to 60% with 50 and 100 g waste liquor/after 48 h. Caproic, butyric and valeric acids were utilized most easily. Adipic acid was not decreased below 13% (w/v).
authors.affiliation: , .
authors.forename: V
authors.initials: V
authors.lastname: Johnson
authors.forename: S J
authors.initials: SJ
authors.lastname: Patel
authors.forename: K A
authors.initials: KA
authors.lastname: Patel
authors.forename: M H
authors.initials: MH
authors.lastname: Mehta