| 应用酵母菌在味精废水中COD处理的影响因素分析 |
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| 引用本文： | 李锦荣.应用酵母菌在味精废水中COD处理的影响因素分析[J].广西蔗糖,2011(2):42-44. |
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| 作者姓名： | 李锦荣 |
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| 作者单位： | 广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广州,510136 |
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| 基金项目： | 广东省科技基础条件建设项目 |
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| 摘 要： | 根据味精废水的水质特点研究了酵母菌处理味精生产废水中对COD的影响。考察Tpn值、温度和发酵时间对酵母菌处理味精生产废水中COD的去除效果。结果表明，酵母菌对于环境条件的要求很宽松，应用酵母菌处理味精废水具有良好的环境和经济效益。
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| 关 键 词： | 酵母菌 味精 COD 废水处理 |
Factors analysis of yeast on the COD treatment of MSG wastewater |
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| Li Jin-rong.Factors analysis of yeast on the COD treatment of MSG wastewater[J].Guangxi Sugarcane & Canesugar,2011(2):42-44. |
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| Authors: | Li Jin-rong |
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| Institution: | Li Jin-rong(Guangzhou Sugarcane Industry Research Institute/Guangdong key lab of sugarcane improvement and bio-refinery, Guangzhou 510316) |
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| Abstract: | In this paper,effects of yeast on the COD treatment of MSG wastewater were investigated according to the characteristic of MSG wastewater.Factors,such as pH value,temperature and ferment time,on the COD removal in the MSG wastewater were studied.The results revealed that yeast is very low for the environmental conditions,and application of yeast in the MSG wastewater has a good environmental and economic benefit. |
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| Keywords: | yeast monosodium glutamate(MSG) COD wastewater treatment |
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