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微生物絮凝剂的制备及絮凝条件的研究
引用本文:陆茂林,施大林.微生物絮凝剂的制备及絮凝条件的研究[J].食品与发酵工业,1997,23(3):26-28.
作者姓名:陆茂林  施大林
作者单位:江苏省微生物研究所!无锡,214063
摘    要:报道微生物絮凝剂制备工艺,初步分析微生物絮凝剂的组分。研究了3株絮凝剂产生菌JIM-15、JIM-89和JIM-127产生的絮凝剂的絮凝条件。分别考察了PH、Ca2+、温度、样品加量等理化因素对絮凝的影响,以及絮凝剂对不同微生物菌悬液的絮凝作用。

关 键 词:诺卡氏菌(NocardiasP.)  微生物絮凝剂  絮凝条件

Preparations of Microbial Flocculants and Their Flocculating Conditions
Lu Maolin, Shi Dalin, Wang Lei, Chen Jinlin.Preparations of Microbial Flocculants and Their Flocculating Conditions[J].Food and Fermentation Industries,1997,23(3):26-28.
Authors:Lu Maolin  Shi Dalin  Wang Lei  Chen Jinlin
Abstract:The preparation of the rnicrobial flocculants was reported. Flocculating conditionsof the microbial flocculant produced by JlM- 15, JIM- 89 and JIM-127 were studied- Theoptimum conditions of flocculanting reaction were pH3. 5, 3O~ 4O C,and the amount of 80 u-nit per mililitre. The flocculating effects of microbial flocculant against the suspension of dif-ferent microorgamisms were also studied.
Keywords:Nocardia sp    Microbial flocculants  flocculating conditions
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