利用酱油酿造废水生产微生物絮凝剂的研究  

Production of Microbial Flocculant by Using Sauce Waste-water

作　　者：周喜新[1] 杨华[1] 张滨[2] 

机构地区：[1]湖南农业大学,湖南长沙410128 [2]长沙环境保护职业技术学院,湖南长沙410004

出　　处：《湖南农业科学》2011年第10期20-22,共3页Hunan Agricultural Sciences

基　　金：湖南省教育厅课题(08D012)

摘　　要：为了降低微生物絮凝剂的生产成本,研究了以酱油废水为培养基发酵生产絮凝剂的条件。结果表明:将酱油废水稀释4倍,按10 g/L浓度加入蔗糖,pH值7.0,30℃条件下培养红平红球菌,能发酵生产出微生物絮凝剂,其产率为1.68 g/L,絮凝效率超过95%。In order to reduce production costs for microbial flocculant, the fermentation conditions for producing microbial flocculant by using sauce waste-water as a medium were studied. The results indicated that cultivating Rhodococcus erythropolis under the conditions that four times diluted sauce waste-water, adding sucrose to it with the concentration of 10 g/L, PH 7.0 and temperature 30°C can product microbial flocculant with productivity of 1.68 g/L and flocculation efficiency is over 95% .

关 键 词：酱油废水 微生物絮凝剂 红平红球菌 

分 类 号：X703[环境科学与工程—环境工程]