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Immobilized microorganism preparation and method for treating high-salinity waste water of pickled vegetable by adopting immobilized microorganism preparation

A technology of immobilized microorganisms and preparations, applied in the direction of microorganism-based methods, biological water/sewage treatment, biochemical equipment and methods, etc., can solve the large-scale treatment that is not conducive to the concentration of wastewater, and the number of kimchi production enterprises is large and widely distributed. and other problems, to achieve the effects of low production cost, easy control of the reaction, and less sludge generation

Active Publication Date: 2013-08-07
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

2. There are a large number of kimchi production enterprises with small scale and wide distribution, which is not conducive to the centralized large-scale treatment of wastewater with advanced technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An immobilized microbial preparation prepared by the following steps:

[0026] S1. Culture and collection of Halomonas halophile CGMCC 1.2316, Bacillus megaterium CGMCC 1.151 and Rhodotorula rubra CGMCC 2.670:

[0027] S11. Culture Halomonas halophilus in culture medium: 1% peptone + 0.5% yeast powder + 0.5% glucose + 6% NaCl, pH 7.2-7.4, culture temperature 30°C for 48 hours ;

[0028] S12. Cultivate Bacillus megaterium in a culture medium of: 1% peptone + 0.3% beef extract + 0.5% NaCl, a pH of 7.0, and a culture temperature of 30° C. for 48 hours;

[0029] S13. Cultivate Rhodotorula cerevisiae for 48 hours in a culture medium of 12 Brix wort, natural pH, and a culture temperature of 28° C.;

[0030] S14. Centrifuge the above-mentioned cultured cells at 5000 rpm / min and 4°C for 10 min to collect each bacterial cell;

[0031] S2, the preparation of immobilized microbial preparation:

[0032] S21. Mix the thallus obtained above according to the wet weight ratio: 40% ...

Embodiment 2

[0043] An immobilized microbial preparation prepared by the following steps:

[0044] S1. Culture and collection of Halomonas halophile CGMCC 1.2316, Bacillus megaterium CGMCC 1.151 and Rhodotorula rubra CGMCC 2.670:

[0045] S11. Cultivate Halomonas halophilus in culture medium: 0.8% peptone + 0.6% yeast powder + 0.6% glucose + 5% NaCl, pH is 7.2-7.4, and culture temperature is 28°C for 50 hours ;

[0046] S12. Cultivate Bacillus megaterium for 50 hours under the culture medium of: 0.8% peptone + 0.4% beef extract + 0.4% NaCl, pH 7.2, and culture temperature 28°C;

[0047] S13. Cultivate Rhodotorula cerevisiae for 50 hours under the culture conditions of culture medium: 12 Brix wort, natural pH, and culture temperature of 26°C;

[0048] S14. Centrifuge the above-mentioned cultured cells at 5000 rpm / min and 4°C for 10 min to collect each bacterial cell;

[0049] S2, the preparation of immobilized microbial preparation:

[0050] S21. Mix the thallus obtained above according t...

Embodiment 3

[0061] An immobilized microbial preparation prepared by the following steps:

[0062] S1. Culture and collection of Halomonas halophile CGMCC 1.2316, Bacillus megaterium CGMCC 1.151 and Rhodotorula rubra CGMCC 2.670:

[0063] S11. Cultivate Halomonas halophilus in a culture medium of 1.2% peptone + 0.4% yeast powder + 0.4% glucose + 7% NaCl, pH 7.2-7.4, and culture temperature 32°C for 45 hours ;

[0064] S12. Cultivate Bacillus megaterium in a culture medium of: 1.2% peptone + 0.2% beef extract + 0.6% NaCl, a pH of 6.8, and a culture temperature of 32° C. for 45 hours;

[0065] S13. Cultivate Rhodotorula cerevisiae for 45 hours in a culture medium of 12 Brix wort, natural pH, and a culture temperature of 30° C.;

[0066] S14. Centrifuge the above-mentioned cultured cells at 5000 rpm / min and 4°C for 10 min to collect each bacterial cell;

[0067] S2, the preparation of immobilized microbial preparation:

[0068] S21. Mix the thallus obtained above according to the wet weig...

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Abstract

The invention discloses an immobilized microorganism preparation. The immobilized microorganism preparation is prepared by adopting the steps of: S1, cultivating and collecting halophilic monads, huge bacilli and deep red yeasts; and S2, preparing the immobilized microorganism preparation, namely mixing bacteria, then adding the mixed bacteria into an embedding agent, fully and uniformly mixing, dropwise adding the mixture into a calcium chloride solution at a constant speed, standing and solidifying at room temperature, and carrying out vacuum freeze drying, so that the immobilized microorganism preparation is obtained. The invention also discloses a method for treating high-salinity waste water of the pickled vegetable by adopting the immobilized microorganism preparation, and the method comprises the step of adding the immobilized microorganism preparation into the high-salinity waste water of the pickled vegetable with the pH regulated to be 6.5-7.5 in a ratio of 3-5%(w / v). The immobilized microorganism preparation has the beneficial effects that multiple pollutants in the waste water can be degraded, a degrading speed is fast, degrading capacity is strong, treatment efficiency is high, stability is good, a technological operation is simple, and production cost is low, so that the immobilized microorganism preparation is an effective manner for solving the problem of pollution of the waste water of the pickled vegetable.

Description

technical field [0001] The invention relates to the technical field of pickle wastewater treatment technology, in particular to an immobilized microbial preparation and a method for treating pickle high-salt wastewater by using the preparation. Background technique [0002] Kimchi is a kind of vegetable food made from a variety of fresh vegetables, soaked in special salt water, and fermented by lactic acid bacteria. It is a favorite seasoning dish in our country. In recent years, the kimchi industry has developed vigorously, and kimchi products (pickled kimchi, seasoned kimchi, traditional pickled vegetables, etc.) are also sold well at home and abroad. However, with the rapid expansion of the industry scale, the accompanying environmental pollution problems are also intensifying, especially the problem that the discharge of a large amount of high-salt wastewater in this industry leads to the continuous deterioration of water quality, which has gradually attracted the attent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/10C12N11/04C02F3/34C12R1/11C12R1/01C12R1/645C02F103/32
Inventor 李明元龙吉海马力向文良饶瑜张庆常伟周巍熹张友华胡怀容唐萍鲜欣言
Owner GUANGHAN HANGJIA FOOD CO LTD
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