Physico-Chemical Characterisation of Brewery Effluent and Its Degradation using Native Fungus - Aspergillus Niger, Aquatic Plant - Water Hyacinth- Eichhornia SP and Green Mussel – Pernaviridis

Abstract

Brewery industries produce a substantial effluent stream, rich in organic matter originating from the brewing process. When this Brewery effluent discharged into municipal sewage system it leads to reduction of chemical and Biological oxygen demand. pH, EC, TSS, TDS, BOD, COD, Total Hardness (TH), Chloride, Copper and Zinc of untreated brewery effluent were estimated. The results of the study revealed that parameters were found to be above the permissible limits for disposal of effluent. Laboratory scale degradation of different concentrations of untreated brewery effluent were carried out using native fungus - Aspergillus niger, aquatic plant, Water hyacinth Eichhornia sp and green mussel - Perna viridis individually as they are efficient in degrading the effluent to meet the permissible limits for agricultural and aquacultural purposes.

Keywords: Brewery effluent, degradation, Aspergillus niger, Eichhornia sp, Perna viridis