CHARACTERIZATION OF BAKED BEAN PROCESSING WASTEWATER AND ITS ASSIMILATION BY ASPERGILLUS-FOETIDUS

被引：6

作者：

HANG, YD

WOODAMS, EE

机构：

[1] Institute of Food Science, Cornell Univeristy, New York State Agricultural Experiment Station, Geneva, New York

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06485.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Baked bean processing wastewater is high in BOD (biochemical oxygen demand) and produces noxious odors when treated in municipal activated sludge systems. The present study describes a process for the assimilation of this wastewater by the mycelium of Aspergillus foetidus NRRL 337. The fungus is capable of rapidly digesting over 80% of the BOD and produces no foul odors. The mycelium has a crude protein content of greater than 50% and is readily harvested by simple filtration. The optimal conditions for the fungal process are as follows: pH, 3.3; temperature, 30°C; incubation time, 24 hr; and aeration rate, 2 mMO2/liter/hr. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1548 / 1549

页数：2

共 6 条

[1]

CHURCH BD, 1973, FOOD TECHNOL-CHICAGO, V27, P36

[2]

CHURCH BD, 1970, USE FUNGI IMPERFECTI

[3] UTILIZATION OF BREWERY SPENT GRAIN LIQUOR BY ASPERGILLUS-NIGER [J].

HANG, YD ;

SPLITTSTOESSER, DF ;

WOODAMS, EE .

APPLIED MICROBIOLOGY, 1975, 30 (05) :879-880

[4] INFLUENCE OF AERATION RATE ON YEAST PRODUCTION IN SAUERKRAUT BRINE [J].

HANG, YD ;

SPLITTSTOESSER, DF ;

DOWNING, DL ;

LANDSCHOOT, RL ;

ALLEN, SE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (02) :111-112

[5]

SINGH G, 1948, ARCH BIOCHEM BIOPHYS, V18, P181

[6]

1975, STANDARD METHODS EXA

← 1 →