谷氨酸菌体的絮凝及分离  

Flocculation and separation of cell mass from glutamate broth

作　　者：牟占军[1] 葛庆仁[1] 

机构地区：[1]内蒙古工业大学化学工程系,天津大学化工系

出　　处：《化学工程》1996年第3期53-58,共6页Chemical Engineering(China)

摘　　要：通过对谷氨酸菌体带电性质的测定，并采用脱乙酰甲壳素作絮凝剂对谷氨酸发酵液进行絮凝处理，研究了ｐＨ值、温度、絮凝剂的加入量及混合方式等因素对谷氨酸菌体絮凝的影响。The effects of the factors, such as pH value,temperature, amount of flocculating agent added,mixing mode, etc. on the flocculation of glutamate cell mass were studied by means of the determination of charged property of cell mass of glutamate and the flocculation of the glutamate fermentation broth by using chitosan as a flocuulating agent.

关 键 词：絮凝 脱乙酰甲壳素 谷氨酸 菌体 发酵 分离 

分 类 号：TQ922.1[轻工技术与工程—发酵工程]