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- W2896308046 abstract "Abstract Erythromycin mycelial dreg (EMD) is a bio-fermentation residue of the pharmaceutical industry that may be used as a nutrient resource. However, the contaminants present in EMD need to be considered and controlled at an acceptable level prior to utilization. In this study, heat-activated persulfate (PS) oxidation of EMD was developed to degrade the residual erythromycin (ERY) and inactivate the ERY-resistant genes. The effects of temperature, initial PS concentration, and pH on the removal of ERY in EMD were studied. The results revealed that 99.0% ERY was degraded by 25 g PS/kg EMD under 80 °C within 120 min. The apparent rate constant (kapp) in the acidic condition was higher than that in the alkaline condition. The contribution of sulfate radical ( SO 4 · - ) and hydroxyl radical (HO ) on ERY removal in EMD was found to be 36.8% and 29.4%, respectively. Six intermediate products (IPs) of ERY were clarified, and total organic carbon (TOC) was efficiently reduced by 99.4%. Finally, the detected ERY-resistant genes ere(B), erm(A), and erm(B) obviously presented a reduction during the heat-activated PS oxidation process." @default.
- W2896308046 created "2018-10-26" @default.
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- W2896308046 date "2019-02-01" @default.
- W2896308046 modified "2023-10-05" @default.
- W2896308046 title "Erythromycin degradation and ERY-resistant gene inactivation in erythromycin mycelial dreg by heat-activated persulfate oxidation" @default.
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- W2896308046 doi "https://doi.org/10.1016/j.cej.2018.10.157" @default.
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