Pollutant removal from cheese processing effluent using effective indigenous natural scavengers

The goal of this study was to come up with an efficient method for treating cheese production wastewater. Because the effluent has a higher concentration of organic and inorganic materials, the indigenous microbial treatment process was used to effectively remove total dissolved solids (TDS), chemical oxygen demand (COD), and color without the addition of any nutrients. The indigenous microorganisms were tested for color, TDS, and COD elimination by growing them in “nutrient broth medium” loaded with different amounts of cheese effluent. The isolates were identified by 16S rRNA sequencing, and the results revealed that strain 1 was Enterobacter cloacae , strain 2 was Lactococcus garvieae , and strains 3 and 4 were Bacillus cereus and Bacillus mycoides , respectively. After 36 h of incubation, the data were evaluated. Among all the microbes, E. cloacae reduced TDS and COD from the effluent the most (80 ± 0.2% and 87 ± 0.4% COD, respectively). When compared to individual species, consortia were more efficient (86 ± 0.2% TDS and 90 ± 0.3% COD). On treatment, the correlation coefficient “r” for TDS and COD elimination was found to be 1, resulting in a positive linear connection. The current study suggests that microbial therapies are both effective and environmentally beneficial.