Physico-Chemical Parameters and Microbial Identification of Flavour Effluent

Flavour effluent produces various pollutants depending upon the process used. The present study deals with the analysis of physicochemical parameters and isolation and identification of microbes (bacteria and fungi) of untreated flavour effluent for a period of 3 months. The results of physico-chemical parameters of untreated flavour effluent revealed that pH was alkaline and other parameters such as electrical conductivity, total suspended solids, total dissolved solids, biological oxygen demand and chemical oxygen demand were found to be beyond the permissible limits of CPCB (1995). The results of microbial analysis showed the presence of 2 types of bacteria-Gram positive cocci, Staphylococcus aureus and Gram negative bacilli, Escherichia coli and 5 species of fungi which include Aspergillus sp., Mucor sp., Penicillium sp., Rhizopus sp. and Trichoderma sp. which were isolated from untreated flavour effluent.