Cowan, Don AVan Schalkwyk, Antoinette2020-10-302024-05-092020-10-302024-05-092005https://hdl.handle.net/10566/13493Philosophiae Doctor - PhDThe popularization and health benefits associated with the "Mediterranean diet" saw a world wide increase in the production and consumption of processed olives and olive oil. During the brining of table olives large quantities of processed olive waste water is seasonally generated. This blackish-brown, malodours liquid is rich in organic and phenolic compounds, which cause environmental problems upon discarding. Currently, processed wastewater is discarded into large evaporation ponds where it poses serious environmental risks. The biodegradation of organic substrates present in the olive wastewater is inhibited by the high concentrations of phenolic compounds.enOlive wastewaterBacillus megateriumPollutionSouth AfricaBioremediationUniversity of Western Cape