Yeast and application thereof in the weak alkaline treatment of vegetable-pickling waste water

A technology for pickling wastewater and Candida, which is applied in the field of environmental microorganisms, can solve problems such as high cost, acidic pH of wastewater, and secondary pollution, and achieve strong salinity tolerance, good bacterial sedimentation, and reduced The effect of processing costs

Inactive Publication Date: 2009-11-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the vegetable pickling wastewater contains more organic acids, the wastewater is acidic and the pH fluctuates greatly, which is not conducive to the growth of halophilic (resistant) bacteria, making the microbial treatment system unable to operate stably and effectively
At present, the pH of vegetable pickling wastewater is generally adjusted by adding chemical agents, but this method has the following two problems: one is high cost, because vegetable pickling wastewater contains more organic acids, and the acidity is high, so it needs to be added Only a large amount of chemicals can adjust the pH of wastewater to neutrality; the second is that additional pollution is generated. The extensive use of chemical agents not only increases the amount of pollutants in wastewater, but also produces a large amount of sludge. If the sludge is not handled properly, it will cause Secondary pollution

Method used

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  • Yeast and application thereof in the weak alkaline treatment of vegetable-pickling waste water
  • Yeast and application thereof in the weak alkaline treatment of vegetable-pickling waste water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1. Isolation and screening of Candida G70

[0032]Put 2g of mud sample collected from a sewage discharge outlet of a mustard plant in Cixi, Zhejiang into 50ml of filtered mustard waste water, add glass beads to shake and disperse, take 5ml of supernatant and add it to 50ml of filtered mustard waste water at a temperature of 30°C, The rotating speed was 160 rpm, and the enrichment culture was carried out on a shaker for 4 days. The enriched culture bacterial solution was diluted with the filtered and sterilized mustard wastewater, and then coated with mustard wastewater medium plate, and cultured at 30 °C for 4 days; In the mustard wastewater, the temperature was 30 °C, the rotation speed was 160rpm, and the shaking table was cultivated for 48 hours, and the strains that could alkalize the mustard wastewater were screened; the strains that could alkalize the mustard wastewater were streaked and cultured to obtain a single clone, and mustard is still used for stre...

Embodiment 2

[0034] Example 2, Candida G70 growth conditions

[0035] 1) Growth temperature range: Pick Candida G70 with an inoculation loop to the slant of the malt extract powder medium (dry malt extract powder 0.3%, dry yeast powder 0.3%, peptone 0.5%, glucose 1%, agar 2%, pH Natural (about 5.5)), 30 ℃ constant temperature static culture for 24-36h, milky white bacteria appear; use the inoculation ring to pick the well-grown bacteria from the inclined surface and inoculate it into the liquid medium containing malt extract powder (dry malt extract Powder 0.3%, dry yeast powder 0.3%, peptone 0.5%, glucose 1%, pH natural (about 5.5)) in a conical flask, temperature 30 ° C, rotating speed 160 rpm, shaker culture, wait for the bacterial liquid to grow to OD 600 When it is 0.3-0.6, the inoculum amount of 2% (v / v) is transferred to fresh malt extract powder medium, and the growth temperature range of Candida G70 is determined. The temperature gradient is: 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 4...

Embodiment 3

[0039] Example 3: PCR amplification and sequence determination of the 26S rRNA gene of Candida sp. G70

[0040] Take 1ml of fresh bacterial liquid, centrifuge at 12000rpm for 1min, discard the supernatant; add 100μl of GTE solution (25mmol / L Tris-HCl (pH8.0), 10mmol / L EDTA, 50mmol / L glucose) to the precipitate, shake and mix on a vortex mixer. Homogenize until the precipitate is completely dispersed; then add 650 μl of GTE solution and mix by shaking. Then add 7.5 μl of 100 mg / ml lysozyme to the suspension to a final concentration of 1 mg / ml, mix well, and incubate at 37°C for 30 min; then add 7.5 μl of 10 mg / ml proteinase K to the suspension to a final concentration of 0.1 mg / ml, mix well, incubate at 55°C for 1 h, and invert the centrifuge tube several times. After the warm bath, add an equal volume (750 μl) of phenol / chloroform / isoamyl alcohol to the solution, invert and mix, and centrifuge at 12,000 rpm for 5 min; transfer the supernatant to a new centrifuge tube, and the...

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Abstract

The invention provides a Candida thaimueangensis G70 with the conservation number of CGMCC No.3000 and capable of subjecting vegetable-pickling waste water to the weak alkaline treatment, and a method for the weak alkaline treatment of the vegetable-pickling waste water by using the strain. The Candida thaimueangensis G70 (CGMCC No.3000) is a strain which has strong salinity resistance and wide pH growth scope as well as which can rise pH of the vegetable-pickling waste water from acidity to weak alkalinity and remove partial COD of the waste water in a very short time, thus greatly reducing treatment cost of the vegetable-pickling waste water; the strain has simple culture method, fast growth speed and easiness for sedimentation and can be used for the weak alkaline treatment of vegetable-pickling waste water. The strain has preferable application prospect in the treatment of vegetable-pickling waste water.

Description

technical field [0001] The invention belongs to the technical field of environmental microorganisms, and in particular relates to a Candida strain G70 (Candida thaimueangensis), whose deposit number is CGMCC No.3000. The invention also relates to the use of Candida thaimueangensis in the treatment of vegetable pickling wastewater. Background technique [0002] Pickled vegetables have an irreplaceable position in the diet of our people, and have been widely spread for a long time. With the development of industrialization, the pickled vegetable industry has developed by leaps and bounds, and there are a number of products such as mustard and northeastern pickles that sell well across the country; and the expansion of the industry scale has made the pickled vegetable industry a pillar in some places. Industry, the annual output value of the mustard industry chain in Fuling District of Chongqing is more than 2 billion yuan, and the annual output value of the mustard industry i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C02F3/02C02F3/34C12R1/72C02F103/32
CPCY02W10/10
Inventor 吴敏郑刚张勇
Owner ZHEJIANG UNIV
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