响应面法优化米曲霉降解黄水的营养条件  

Optimization of nutrition requirement for bio-degradation of vinasse by Aspergillus oryzae using response surface methodology

作　　者：刘丹[1] 张志才[1,2] 冯凡[3] 李佳少[1] 李敏[1] 庞巧霞[1] 陈克平[3] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]北京绿科天成生物有限公司,北京102300 [3]江苏大学生命科学研究院,江苏镇江212013

出　　处：《中国酿造》2012年第11期117-121,共5页China Brewing

基　　金：国家自然科学基金(31101269);江苏省自然科学基金(BK2011154);南通社会发展基金(S2011003)

摘　　要：酒厂黄水中含有大量的有机物质,如直接排放会造成资源浪费和环境污染。米曲霉CGMCC5992能有效降解黄水中的有机物质。为提高其降解效率,采用单因素试验,选择影响米曲霉降解黄水的重要营养因素。并采用3因素3水平的Box-Behnken试验设计,以COD为响应值进行响应面分析,优化米曲霉降解黄水的营养条件。结果表明,最优培养基组成为10%黄水中添加0.3g/L尿素,20.73mg/L ZnSO4和19.79mg/L VB6;此条件下,在发酵第5d黄水COD值可降至323mg/L。试验证明优化后黄水的COD显著降低。Direct discharge of vinasse from distillery results in resource＇ s waste and environmental destruction due to organic components in vinasse. Aspergillus oryzae CGMCC5992 is capable of degrading the organic substances of vinasse. To improve the efficiency of degradation, single-factor design was adopted to select the most important factors that influence organic materials degradation of vinasse. Box-Behnken Design （BBD） of 3 factors with 3 levels was used to optimize the degradation conditions using COD as response values. The optimum medium composition was 0.3g/L urea, 20.73mg/L ZnSO4 and 19.79mg/L VB6 withl0-times diluted vinasse. Under the conditions, the minimum COD was 323mg/L was achieved after 5d. It was demonstrated COD in vinasse was more significantly lowered after optimization.

关 键 词：黄水 米曲霉CGMCC5992 化学需氧量(COD) BOX-BEHNKEN设计 响应面 

分 类 号：X797[环境科学与工程—环境工程]