安徽农业科学2011，Vol.39Issue(14)：8600-8603,8685,5.
食品废水培养枯草芽孢杆菌产絮凝剂及固定化吸附Cu2+研究
Research on the Bacillus subtilis-culturing in the Wastewater of Food Preparation for Flocculant and Its Immobilized Adsorption to Cu2+
摘要
Abstract
[Objective] The Bacillus subtilis-AS1-296 was cultured with wastewater from the food-producing for the formation of the flocculant adsorbing Cu2+. [ Method]The Bacillus subtilis-AS1-296 was cultured with the wastewater from glutamate and brewery-producing instead of its medium for the preparation of y-polyglutamic acid containing flocculant. The culture condition for the flocculant production from Bacillus subtilis was optimized through the orthogonal experiment. The flocculant was fixed with gelatin-glutaraldehyde and its adsorption and analytical capacity to Cu2+ was researched. [ Result]The best culture condition of AS1-296 for flocculant production was the pH value was 7, the culture time was 48 hours and the ratio of beer to glutamate wastewater in volume was 15: 1. The inspection result of infrared spectroscopy showed that the flocculation consisted mainly of y-polyglutamic acid and polysaccharide. Its best adsorption condition after fixed was: the pH value was 5, the flocculant dosage was 0. 6 g, the temperature was 40 ℃ and the initial concentration of Cu2 + was 30 mg/200 ml, under which, the maximum adsorption capacity of Cu2+ was 4. 1 mg/g; and its best analytical condition was s for the pH value was 2 and the maximum analytical rate was 81%. [ Conclusion] The use of glutamate and brewery wastewater being taken as main raw material for the Bacillus subtilis AS1-296 culturing for the flocculant production would be with more economic and practical value so that it could be realized that the waste material be reused for the control of its pollution.关键词
啤酒废水/味精废水/絮凝剂/Cu2+/优化Key words
Brewery wastewater /Glutamate wastewater/ Flocculant /Cu2 + /Optimization分类
资源环境引用本文复制引用
万俊杰,梁耀开,邓毛程..食品废水培养枯草芽孢杆菌产絮凝剂及固定化吸附Cu2+研究[J].安徽农业科学,2011,39(14):8600-8603,8685,5.基金项目
广东轻工职业技术学院自然基金项目(200703). （200703）
