硫酸盐浆黑液的真菌降解

Fungal Biodegradation of Straw Kraft Black Liquor

对硫酸盐草浆黑液的生物降解效果进行了研究,所用真菌为黄孢原毛平革菌(Phanerochaete chrysosporium,Sporotrichum pulverulentum)和腐皮镰孢(Fusarium solani M13-1)。试验结果表明,用单一的真菌来处理这类废液具有很大潜力,对这种COD含量高达28 000 mg/L的废液来说,经一定时间处理后,Phanerochaete chrysosporium和Fusarium solani的CODcr去除率分别达50%或60%以上,同时通过处理还可得到很有价值的副产品。从所得菌体的氨基酸分析表明,与黄豆粉、棉仁饼、硬朊等的必需氨基酸相比, P. chrysosporium蛋白的必需氨基酸组成最好,具有良好营养价值。

In the present work, fungal biodegradation of diluted straw kraft black liquor were studied. Phanerochaete chrysosporinm and Fusarium solani were selected as fungi to be used in this experiments. The results obtained indicated that it could be promising to treat the pulping waste liquor with a single fungus. It is shown by the experiments that P. chrysosporium and F. solani can remove over 50% or 60% CODcr components of the kraft black liquor with a high CODcr of 28,000 mg/L, respectively, and the process can produce some valuable products as well, comparison of the essential amino acid in protein of P. chrysosporium growing on the waste liquor with soybean meal and cotton seed cake suggested that the protein of P. chrysosporium is the best one.