期刊
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
卷 24, 期 8, 页码 1521-1527出版社
SPRINGER
DOI: 10.1007/s11274-007-9640-z
关键词
Oenococcus oeni ML34; azo dye; Fast red; decolorization; factorial design
Three different azo dyes such as Fast red, metanil yellow and Fast orange were examined for their decolorization by O. oeni ML34. Fast red (FR) was decolorized by 68%, whereas the other dyes were removed by only about 30%. The effects of glucose addition, substrate (dye) concentration and environmental factors (temperature, pH) on decolorization were investigated by two-level factorial design. The statistical analyses revealed that glucose specifically increases the extent of FR decolorization. A glucose level of 5 g/l was the optimum concentration for removal of, FR reaching a decolorization percentage of up to 93%.
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