Vinasse, wastewater from distilleries, it’s quite danger for environment, because of the high value of COD and the colorants such as: melanoidins, caramels and the invert degradation products of alkaline hydrolysis. The aim of this study was to determine of the impact of the concentration of vinasse, addition of yeast extract, KH₂PO₄, (NH₄)₂SO₄ and glucose on the decolorization of sugar beet vinasse with using of lactic acid bacteria strain Lactobacillus casei 0848. For this study was used the two-level factorial design of experiment (2^k-p). Experiments were carried out in duplicate for 4 days in 250 cm³ Erlenmeyer flasks at 37°C and 120 rpm. Samples were collected every 12 h. Composition of the medium was formulated according to matrix of the experiment, and the minimum or maximum values of the concentration of vinasse, KH2PO4, (NH4)2SO4 and glucose were added. The medium was inoculated 1 cm3 inoculum. Effectiveness of decolorization was assayed spectrophotometrically (475 nm). It was obtained a good match of adopted design of the experiment (R2 = 0.9891). Statistically, the most significant for decolorization process was concentration of vinasse, glucose and (NH4)2SO4. The highest decolorization amounted to 24.78%.

23-34