利用酱油酿造废水生产微生物絮凝剂及其性能研究  

Production and Properties of Bioflocculant by Agrobacterium sp. LG_5-1 Using Soy Sauce Brewing Wastewater

作　　者：王曙光[1] 刘贤伟[1] 高宝玉[1] 李剑[1] 岳钦艳[1] 冯贵颖[2] 

机构地区：[1]山东大学环境科学与工程学院,济南250100 [2]西北农林科技大学生命科学学院,西安712100

出　　处：《应用与环境生物学报》2006年第4期574-576,共3页Chinese Journal of Applied and Environmental Biology

基　　金：国家高技术研究发展计划(863计划)项目(2003AA601060)资助;山东省环境保护局科学研究计划项目(03-48-12)~~

摘　　要：土壤杆菌(Agrobacteriumsp.)LG5-1能够利用酱油酿造废水作为替代培养基生产微生物絮凝剂.在温度为30℃的条件下,研究了碳源、氮源、初始pH及培养时间等条件对絮凝剂的产量及絮凝剂活性的影响,得到了以酱油酿造废水为培养基生产微生物絮凝剂GIL-1的最佳条件:100mL酱油酿造废水中加入2mL乙醇(75%)作为补充碳源,不需添加氮源,调节pH值至8.0左右,培养时间约为48h.获得的絮凝剂GIL-1具有较高的絮凝率和较好的稳定性能,低温储存200d,絮凝率仍可达76.3%.Agrobacterium sp. LG5-1 could produce bioflocculant feeding on soy sauce brewing wastewater, a cheap substituting culture medium. The effects of carbon source, nitrogen source, initial pH and cultivation time at 30℃ on the yield and activity of bioflocculant were studied. The optimal cultivation conditions were obtained： 2 mL ethanol added to 100 mL soy sauce brewing wastewater as complementary carbon source, pH at 8.0 and cultivation time of 48 h. The produced bloflocculant possesses good stability and flocculating activity of 76.3% , and can be deposited for 200 d at low temperature.

关 键 词：微生物絮凝剂 酱油酿造废水 土壤杆菌属 

分 类 号：X703[环境科学与工程—环境工程]