| 絮凝法分离谷氨酸菌体的研究 |
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| 引用本文： | 张惠灵,丁忠浩.絮凝法分离谷氨酸菌体的研究[J].工业安全与环保,2003,29(6):6-8. |
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| 作者姓名： | 张惠灵 丁忠浩 |
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| 作者单位： | 武汉科技大学化工资源与环境学院,武汉,430081 |
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| 摘 要： | 采用絮凝法对味精发酵生产过程中发酵液中的菌体进行研究，得到无机凝聚剂与高分子絮凝剂复合配比使用是发酵液去除菌体的有效办法。对复合用药除菌后的谷氨酸发酵液和原谷氨酸发酵液进行谷氨酸回收的比较，谷氨酸的回收率提高了8．8％。
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| 关 键 词： | 絮凝法 分离 谷氨酸菌体 味精 发酵 生产过程 |
| 修稿时间： | 2002年12月24 |
Studies on the Separation of Glutamic Acid Bacterium By Coagulation |
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| Zhang Huiling,Ding Zhonghao.Studies on the Separation of Glutamic Acid Bacterium By Coagulation[J].Industrial Safety and Dust Control,2003,29(6):6-8. |
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| Authors: | Zhang Huiling Ding Zhonghao |
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| Abstract: | A research has been done by flocculation on the separation of bacterium in the fermented liquid from gourmet production,which shows that it is an efficient way to use inorganic coagulant and polycoagulant together for the removal of bacterium from the fermented liquid.Compared the bacterium removal liquid to the original fermented liquid,the recovery rate of glutamic acid is increased by 8.8%. |
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| Keywords: | flocculation glutamic acid bacterium separation |
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