粘红酵母和酿酒酵母联合处理味精废水

为了解决味精废水中高NH4+浓度抑制油脂微生物的生长和油脂积累问题,采用粘红酵母和酿酒酵母联合处理味精废水的方法:首先利用酿酒酵母降解味精废水(MSG)中NH4+,然后将处理后的废水进一步发酵培养合成油脂。研究结果表明:用经酿酒酵母预处理过的味精废水作为粘红酵母的培养基发酵时,粘红酵母的生物量为33.3 g/L,油脂产率为18.16%,COD降解率为50.6%,NH4+的降解率为93.9%。比粘红酵母单独处理味精废水,NH4+的降解率提高了6.14倍,生物量、油脂产率和COD降解率分别提高了8.1%、30.06%和9.58%。

Treatment of monosodium glutamate wastewater by Rhodotorula glutinis and Saccharomyces cerevisiae

In order to avoid the inhibition of high ammonium concentration in monosodium glutamate（MSG） wastewater on the growth and lipid synthesis by Rhodotorula glutinis,the combination treatment using R.glutinis and Saccharomyces cerevisiae was recommended.In this process,the ammonium was utilized by S.cerevisiae,and the pretreated MSG wastewater was used as medium for R.glutinis fermentation to accumulate lipid.The results showed that MSG wastewater pretreated by S.cerevisiae could enhance the accumulation of biomass and lipid contents of R.glutinis： 33.3 g/L of biomass,18.16% of lipid,50.6% of COD degradation,and 93.9% of ammonium degradation were obtained,respectively.Compared with the process without pretreatment,the biomass,lipid content,and COD degradation increased by 8.1%,30.6%,and 9.58%,respectively.The efficiency of ammonium degradation increased by 6.14 times than the process without pretreatment.