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。
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.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1997年第3期26-28,共3页
Food and Fermentation Industries
基金
江苏省应用基础项目
