利用酱油废水制备微生物絮凝剂实验研究  

Production of Microbial Flocculant from Sauce Wastewater

作　　者：刘艳娟[1] 程磊[1] 

机构地区：[1]唐山学院环境与化学工程系,河北唐山063000

出　　处：《唐山学院学报》2013年第6期65-67,共3页Journal of Tangshan University

基　　金：唐山市科技局重点实验室项目(09150202A-2-2)

摘　　要：从酱油废水中分离得到絮凝剂产生菌,再以酱油废水为基质进行微生物絮凝剂的制备,通过单因素实验对制备条件进行了优化。选取实验中絮凝效果最佳的菌株,以COD为3 000mg/L的酱油废水在28℃,150r/min条件下摇瓶培养72h,发酵液对高岭土悬浊液的絮凝率最高,可达78.3%。说明酱油废水来做替代培养基是可行的,在降低微生物絮凝剂生产成本的同时实现了有机废水的资源化利用。Flocculant-producing bacteria are obtained from sauce wastewater, and then microbial flocculant is produced with sauce waste as a substrate and single factor experiments optimize the conditions. The best flocculation experimental strains are cultured in the shake flask under the conditions of COD of 3 000 mg / L of sauce wastewaterin 28 ℃, 150 r / rain for 72 h. The floc-culating rate of fermented liquid and kaolin suspension is up to 78.3%. This indicates that sauce wastewater can be used as a substitute of medium with the advantages of the utilization of organic wastewater and the lower production cost of microbial flocculant.

关 键 词：酱油废水 微生物絮凝剂 单因素实验 

分 类 号：X703.1[环境科学与工程—环境工程]