摘要
通过对谷氨酸菌体带电性质的测定，并采用脱乙酰甲壳素作絮凝剂对谷氨酸发酵液进行絮凝处理，研究了ｐＨ值、温度、絮凝剂的加入量及混合方式等因素对谷氨酸菌体絮凝的影响。
The effects of the factors, such as pH value,temperature, amount of flocculating agent added,mixing mode, etc. on the flocculation of glutamate cell mass were studied by means of the determination of charged property of cell mass of glutamate and the flocculation of the glutamate fermentation broth by using chitosan as a flocuulating agent.
出处
《化学工程》
CAS
CSCD
北大核心
1996年第3期53-58,共6页
Chemical Engineering(China)
关键词
絮凝
脱乙酰甲壳素
谷氨酸
菌体
发酵
分离
s: cell mass
flocculation
flocculating agent
chitosan
glutamate fermentation
