1) monosodium glutamate wastewater
味精废水
1.
Treatment of monosodium glutamate wastewater by Rhodotorula glutinis;
粘红酵母处理味精废水的研究
2.
Mix-cultivation of Rhodotorula glutinis and Spirulina platensis in monosodium glutamate wastewater for lipid production;
味精废水中粘红酵母和螺旋藻混合培养生产油脂
3.
Application of double-membrane to monosodium glutamate wastewater treatment;
双膜法技术在味精废水处理中的应用
2) MSG wastewater
味精废水
1.
Results indicated that the application of biotreatment of MSG wastewater was limited by several factors such as the high concentration of NH~+_4-N and SO_4~(2-).
从味精废水的来源、水质分析出发,探讨了味精废水的控制对策。
2.
The result showed that two kinds of high concentration MSG wastewater both could be treated, CODcr removal rate reached more than 45%, so did BOD5, moreover, SS removal rate reached more than 95%.
探讨了改性膨润土对高浓度味精废水的实际处理效果，明确了改性膨润土在２０ｍｉｎ内可以使反应达到稳定，并且在１０～３０℃范围内处理效果均较好。
3.
MSG wastewater has an acute toxicity to fish (Ctenopharyn-godon idellus) the 24h-.
72和96h的半致死味精废水浓度LC_(?)分别为6。
3) monosodium glutamate
味精废水
1.
Production of microbial protein feed from monosodium glutamate wastewater by fermentation;
利用味精废水生产饲料蛋白的研究
2.
Research on monosodium glutamate waste water treated by A/O membrane bioreactor;
缺氧/好氧膜生物反应器处理味精废水的研究
3.
The treatment of MSG (monosodium glutamate) wastewater was studied by using an ED BAR(Electrodialysis Baffled Anaerobic Reactor) method.
用电渗析 - BAR厌氧生物反应器对味精废水进行处理 。
4) glutamate wastewater
味精废水
1.
Research on treatment of glutamate wastewater with flocculation;
絮凝处理味精废水的研究
2.
Investigations on anaerobic batch methane fermentation of glutamate wastewater
味精废水厌氧发酵产沼气的研究
3.
The anaerobic microorganism can sustain higher concentration of glutamate wastewater including toxic substrate by graduate acclimation of seeded sludge and control of fitting alkalinity.
采用预排气UASB反应器在35℃下处理味精废水,通过预先排除床层产生的大部分气体控制污泥的上浮,使有机污染物的厌氧消化集中在床部完成,同时采取逐步驯化接种污泥和控制适宜的进水碱度等措施,可使厌氧微生物适应较高浓度的味精废水和毒性抑制物,反应器在高负荷下运行。
5) glutamic acid wastewater
味精废水
1.
The conditions of cultivating Aspergillus sojae in glutamic acid wastewater have been studied.
考察了味精废水培养生物絮凝剂产生菌——酱油曲霉(Aspergillussojae)的条件,比较了在三种不同培养基中该菌种发酵产生絮凝剂的情况。
2.
Flocculation characteristics of bioflocculant produced by Azotobacter J 25 in glutamic acid wastewater were studied.
考察了微生物絮凝剂产生菌AzotobacterJ 2 5在味精废水中发酵产生絮凝剂的絮凝特性 。
6) monosodium glutamate wastewater
味精废水母液
1.
Studies were conducted on the effect of dilution ratio,pH value,rotation speed,and(NH-4)-2SO-4 and glucose concentration of monosodium glutamate wastewater on the growth and organic matter degradation ability of acidophilus yeast.
研究了味精废水母液的稀释倍数、pH值、摇床转速、(NH4)2SO4浓度及葡萄糖浓度处理对酵母菌生长和降解有机质能力的影响。
补充资料：味精
| 味精 monosodium glutamate L-谷氨酸一钠的商品名。含一分子结晶水，呈白色柱状结晶 ，加入蔬菜、肉类中可增添风味，食盐能诱发其鲜味。主要成分为谷氨酸钠，还含少量的食盐、水分、脂肪、糖、磷、铁等。谷氨酸由德国的雷特豪生于1846年从小麦面筋中首次分离得到。1908年日本的池田菊苗从海带中分离出谷氨酸。1909年日本开始生产谷氨酸钠，称味之素。中国于1921年生产味精。谷氨酸参与人体新陈代谢过程，是构成蛋白质的主要成分；可作为人脑组织的能源，对维持和改进脑机能有益；对肝功能有障碍的人，有一定解毒作用。1956年，日本木下祝郎发表了用细菌发酵葡萄糖生成L-谷氨酸的方法，开创了味精生产的新时代。此法原料广，周期短，收率高，成本低，是目前世界各国主要采用的方法。1987年联合国粮农组织和世界卫生组织食品添加剂专家联合会第十九次会议认定，味精作为风味增强剂，食用是安全的。 |
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参考词条