Biodegradability of pollutants from cooking fumes

Experiments were carried out to study the biodegradability of pollutants from cooking fumes by active sludge domestication. The result indicated that temperature was the most important factor affecting biodegradation, and under the optimum conditions, the concentration of the pollutants from cooking fumes decreased from 56.9 to 0.78 mg/L in 28 h, the specific degradation rate reached 0.15 mg (oil)/mg (biomass) and the specific degradation speed approached 0.13 mg (oil)/h/mg (biomass) when the concentration of the pollutants was higher than 352 mg/L. The dominant strains consisted of bacteria, filiform fungi and yeast fungi, and yeast fungi were identified as Rhodosporidium toruloides.