酿酒酵母对铜离子的吸附  

ADSORPTING OF Cu^(2+) BY SACCHAROMYCES CEREVISIAE

作　　者：郑展望[1] 任洪强[1] 陈坚[1] 伦世仪[1] 

机构地区：[1]无锡轻工大学生物工程学院环境生物技术研究室,江苏无锡214036

出　　处：《水处理技术》2000年第4期240-244,共5页Technology of Water Treatment

基　　金：国家自然科学基金;清华大学基础研究基金

摘　　要：采用啤酒生产过程中产生的废酿酒酵母 ,对影响菌体对 Cu2 +吸附的主要因素进行了探讨 ,对经不同方法处理的菌体进行了 Cu2 +吸附性能的比较分析 ,并得出了吸附等温曲线。研究了吸附后菌体的洗脱和再生。The effects of main factors on the adsorpting Cu 2+ by Saccharomyces cerevisiae from beer brewing industry were studies. The adsorption equilibrium has been described. The adsorption capability of yeast pretreated by various methods was compared. The possibilities of desorbing Cu 2+ from loaded yeast and repeated use of the yeast were investigated.

关 键 词：酿酒 酵母 铜离子 吸附 废水处理 

分 类 号：X703.1[环境科学与工程—环境工程]