Digestión anaeróbica: mecanismos biotecnológicos en el tratamiento de aguas residuales y su aplicación en la industria alimentaria

Abstract

Anaerobic digestion (AD) is a biochemical process that consists on the degradation of organic matter from waste water. AD has four stages: Hydrolysis, acidogenesis and methanogenesis. Hydrolitic microorganisms intervene in each one, and clostridium, acetovibrio, micrococcus, staphylococcus and bacillus can be highlighted, along with acidogenics such as Acinetobacter Lwoffi, Acinetobacter sp, Actinomyces sp, Alcaligenes, Pasteurella sp, Staphylococcus hominis, Bacillus and Kleibsiella oxytoca, and methanogens like Methanosarcina and Methanosaeta. AD has a wide range of applications in food industries, especially in dairy, wine, meat, oils and brewery, among others.