应用酵母菌在味精废水中COD处理的影响因素分析

Factors analysis of yeast on the COD treatment of MSG wastewater

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。考察了pH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。

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.