复合菌利用酱油废液制备生物絮凝剂及其絮凝特性分析.PDFVIP

中国环境科学 2010,30(8) ：1050~1055 China Environmental Science 复合菌利用酱油废液制备生物絮凝剂及其絮凝特性分析 任宏洋 1,王新惠 2,3*,刘达玉 4 (1.西南石油大学化学化工学院, 四川 成都 610500 ；2.长江师范学院生命科学与技 术学院,重 408100 ；3. 中国科学院成都生物研究所, 四川 成都 610041 ；4.成都大学食品加工四川省重点实验室, 四川 成都 610106) 摘要：利用酱油曲霉(Aspergillus sojae)和毕赤酵母(Pichia membranifaciens)复合菌以酱油酿造废液作为培养基生产生物絮凝剂,研究了外加 碳源、外加氮源、培养基的初始 pH 值以及酱油酿造废液浓度等因素对絮凝剂产量及絮凝剂活性的影响,并考察了所制备絮凝剂的絮凝特 性.结果表明,酱油酿造废液稀释 1 倍,加入 5g/L 乙醇作为补充碳源,不需添加氮源,调节 pH 值至 5.0 左右,培养 30h,生物絮凝剂的产量可达到 5.92g/L.实验制备的生物絮凝剂具有较好的絮凝效果,对高岭土悬浊液的去除率达到 98.3%;对酱油废水、酿酒废水、生活污水、乳品废水 等实际废水的浊度的去除率 78.2%~92.3%,COD 去除率为 64.2%~85.2%. 关键词：酱油曲霉；毕赤酵母；酱油废液；生物絮凝剂； 中图分类号：X703 文献标识码：A 文章编号：1000-6923(2010)08-1050-06 Production and properties of bio-flocculant by Aspergillus sojae and Pichia membranifaciens cultured in soy sauce waste. REN Hong-yang1 2,3* 4 , WANG Xin-hui , LIU Da-yu (1.School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, China ；2.College of Life Science and Technology, Yangtze Normal University, Chongqing 408100, China ；3.Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China ； 4.Food-processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China). China Environmental Science, 2010,30(8)：1050~1055 Abstract ：The conditions of cultivating Aspergillus sojae and Pichia membranifaciens in soy sauce waste to produce bio-flocculants and the flocculation characteristics of the bio-flocculants have been studied. The effects of additional carbon source, additional nitrogen source, initial pH of culture medium and the concentration of soy sauce waste on the yield of bio-flocculants were tested for cultivation conditions optimization. Ethanol (5g/L) was added into soy sauce waste which was diluted 1 ti