English  |  正體中文  |  简体中文  |  Items with full text/Total items : 62805/95882 (66%)
Visitors : 3866939      Online Users : 331
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library & TKU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    Please use this identifier to cite or link to this item: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/76090

    Title: Microfiltration Characteristics of Bacillus Subtilis Fermentation Broths
    Authors: Hwang, Kuo-jen;Wang, C.Y.
    Contributors: 淡江大學化學工程與材料工程學系
    Keywords: Microfiltration;Bacillus subtilis;Membrane filtration;Bio-separation;Cake properties
    Date: 2012-05
    Issue Date: 2012-05-01 16:42:54 (UTC+8)
    Publisher: Amsterdam: Elsevier BV
    Abstract: The microfiltration characteristics of Bacillus subtilis broths under different culture conditions were studied. In the no medium addition culture condition the major component in the broth was sole B. subtilis cells. The filtration curve of dt/dv vs. v (reciprocal of filtration flux vs. filtrate volume) can be divided into three regions. After a short relaxation time the tangent slope increases drastically. This implies that significant cell deformation and cake compression occurs in the second region. The average specific cake filtration resistance will reach the maximum value at the filtration curve inflection point. The cake compressibility gradually decreases in the third region because most solid compressive pressures are depleted by the formed compact cake. In the medium addition culture condition the B. subtilis cells and extracellular polymer substances (EPS) flocs concentrations in the broth increase markedly with culture time. The filtration curve tangent slope increases continuously during the entire filtration period because of the highly compressible cake. All proteins in the extra-cellular polymeric substances are retained by the filter cake and membrane during a filtration, while most polysaccharides have the opportunity to penetrate into the filtrate when the culture time exceeds 1 day. Polysaccharide rejection increases with increasing filtration pressure for the 1-day culture broth. However, the filtration pressure has a trivial effect on the polysaccharide rejection for longer culture times. The filter cake resistance formed by B. subtilis cells and EPS flocs plays an important role in determining the overall filtration resistance. A longer culture time and lower filtration pressure are beneficial for protein/polysaccharide separation using microfiltration.
    Relation: Journal of the Taiwan Institute of Chemical Engineers 43(3), pp.347-353
    DOI: 10.1016/j.jtice.2011.12.009
    Appears in Collections:[Graduate Institute & Department of Chemical and Materials Engineering] Journal Article

    Files in This Item:

    File Description SizeFormat

    All items in 機構典藏 are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library & TKU Library IR teams. Copyright ©   - Feedback