산업폐수의 특성에 따른 출현 미생물과 팽화발생의 관계에 관한 연구

A Correlation between Microorganisms and Bulking on the Characteristics of Industrial Wastewater

To examine bulking conditions of industrial wastewater, DO, F/M ratio, nutrient, milk fat and pH, which were known to be influencing factors in the industries, were adjusted and observed the filament appearance to relate the SVI. Wastewater samples were obtained from food process industries which included dairy, bakery, liquor, and food industries. The increase of milk fat in dairy wastewater resulted in the better control of bulking by showing ideal filament formation in flocs even though the SVI was as high as 392 ml/g. When the starch contents were increased in the bakery wastewater, the average SVI was 207 ml/g and the pH was decreased to 4.9. The deflocculation of flocs were observed in the wastewater and fungi were predominant with some of filaments such as Type 0041, Type 1852 and Beggiatoa. when organic content were increased in liquor wastewater, the SVI were averaged 183 ml/g and the nonfilamentous viscous bulking was predominant even though some of S. natans and Type 0041 were observed. The food wastewater was sensitive in temperature change and showed relatively high SVI of 208 ml/g and a little low pH of 6,6. In the earlier stage of reaction, the predominant filament was Type 021N and as reaction was progressed, imited number of S. natans was observed. However, fungi was the most predominant microorganism which probably due to the low temperature of wastewater. The S. natans and Type 0041 were the most common filaments found in the food process wastewater.