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Method for processing soy sauce wastewater through microalgae

A waste water and microalgae technology, which is applied in the direction of microorganism-based methods, chemical instruments and methods, and food industry waste water treatment, can solve the problems of non-recycled resources, high treatment costs, and large equipment investment, and achieve high comprehensive utilization , increase economic benefits, the effect of small equipment investment

Inactive Publication Date: 2019-04-16
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the problems of large equipment investment, cumbersome operation, high treatment cost, easy secondary pollution, and non-recycled resources in the soy sauce wastewater treatment method, the present invention proposes a new simple, efficient and low-cost microalgae treatment method for soy sauce wastewater , the microalgae involved are algae that can perform both photoautotrophy and chemoheterotrophy using organic carbon, because they can absorb a large amount of organic carbon, nitrogen, phosphorus and other nutrients in soy sauce wastewater for their own growth during the metabolic process, In order to remove the pollutants in the wastewater and achieve the purpose of purifying the wastewater, at the same time, the harvested microalgae biomass can be used for subsequent resource utilization

Method used

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  • Method for processing soy sauce wastewater through microalgae
  • Method for processing soy sauce wastewater through microalgae
  • Method for processing soy sauce wastewater through microalgae

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Experimental program
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Effect test

Embodiment 1

[0038] Salt-tolerant and pollution-tolerant algal strains—Chlorella pyrenoidosa were isolated and screened in the local water environment. The algal strains can grow autotrophically under photosynthesis, and use organic carbon for heterotrophic growth. At the same time, they can grow under light conditions for simultaneous growth. Its adaptability and growth characteristics in soy sauce wastewater are as follows: figure 1 shown.

[0039] The autotrophic medium formula involved in the above-mentioned microalgae cultivation is: K 2 HPO 4 ·3H 2 O0.04g / L, MgSO 4 ·7H 2 O0.075g / L, CaCl 2 2H 2 O0.036g / L, citric acid 0.006g / L, ferric ammonium citrate 0.006g / L, EDTA 0.001g / L, NaNO 3 1.5g / L, Na 2 CO 3 0.02g / L, A 5 Trace element solution 1.5ml / L, of which A 5 Trace element solution composition: H 3 BO 3 2.86g / L, MnCl 2 4H 2 O1.81g / L, ZnSO 4 ·7H 2 O0.222g / L, NaMoO 4 2H 2 O0.39g / L, CuSO 4 ·5H 2 O 0.079g / L, CoCl 2 ·6H 2 O0.05g / L.

[0040] The formula of the heterotr...

Embodiment 2

[0044] Salt-tolerant and pollution-tolerant algal strains—Spirulina ( Spirulina ) was obtained from early isolation and purification in the laboratory. The algae strain can also adapt to the high concentration of organic matter in soy sauce wastewater. Its adaptability and growth characteristics in soy sauce wastewater are as follows: Figure 6 shown.

[0045] The medium formula involved in the above-mentioned microalgae cultivation is: NaHCO 3 16.8g / L, NaNO 3 2.5g / L, NaCl1.0g / L, K 2 HPO 4 0.5g / L, K 2 SO 4 1.0g / L, MgSO 4 ·7H 2 O0.2g / L, CaCl 2 2H 2 O0.04g / L, EDTA0.08g / L, A 5 Trace elements 1ml / L, B 6 Trace elements 1ml / L. where A 5 Trace element solution composition: H 3 BO 3 2.86g / L, MnCl 2 4H 2 O1.81g / L, ZnSO 4 ·7H 2 O0.222g / L, NaMoO 4 2H 2 O0.39g / L, CuSO 4 ·5H 2 O 0.079g / L, CoCl 2 ·6H 2 O0.05g / L; B 6 Composition of trace element solution: NH 4 VO 3 22.9mg / L, CrK(SO 4 ) 2 12H 2 O 96.0mg / L, NiSO 4 ·6H 2 O47.8mg / L, NaWO 4 2H 2 O17.9mg / L, Co...

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Abstract

A method for processing soy sauce wastewater through microalgae specifically includes the steps of obtaining salt-resistant and stain-resistant microalgae through screening, adding the microalgae to aculture medium for high-density culturing, inoculating harvested microalgae cells into the soy sauce wastewater, and conducting oscillation culturing under the illumination conditions. Since a largeamount of organic matter, nitrogen, phosphorus and other substances in the wastewater can be consumed in the microalgae growth and metabolism process, the concentration of pollutants in the wastewateris reduced, and the aim of purifying the wastewater is realized. The method is simple in operation and small in device input, greatly reduces the wastewater processing cost, meets the microalgae industrial wastewater processing application requirements, and has the advantages of being high in efficiency, environmentally friendly, high in comprehensive utilization rate and the like. The microalgaeefficiently absorb the organic matter, nitrogen, phosphorus and other nutrient substances in the soy sauce wastewater and convert the organic matter, nitrogen, phosphorus and other nutrient substances into high-additional-value biomass, the harvested microalgae cells can be used for subsequent biological energy preparing, feed and bait applying and the like, economic benefits are improved, and resource recycling is sufficiently realized.

Description

technical field [0001] The invention relates to a method for treating soy sauce wastewater by microalgae. Salt-resistant and pollution-resistant microalgae are obtained by screening, and then added to a culture medium for high-density cultivation. Vibration culture is carried out under the environment to consume a large amount of organic matter, nitrogen and phosphorus in the wastewater, thereby reducing the concentration of pollutants in the wastewater and achieving the purpose of purifying the wastewater. The harvested microalgae biomass can be used for subsequent resource utilization, which specifically belongs to environmental governance. technology field. Background technique [0002] With the development of social economy and the improvement of people's living standards, people's pursuit of food taste is getting higher and higher. Soy sauce, as a traditional seasoning agent, has an increasing output. of soy sauce wastewater. Since the production process of soy sauce ...

Claims

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Application Information

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IPC IPC(8): C02F3/32C12N1/12C12N1/20C12R1/89C12R1/01C02F103/32C02F101/16C02F101/10C02F101/30
CPCC02F3/322C02F2101/105C02F2101/16C02F2101/30C02F2103/32C12N1/12C12N1/20
Inventor 周文广宋汉武芦骞韩佩李晶晶冷立健黎俊
Owner NANCHANG UNIV
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