The Effect of Gradually Stirring On Halophilic Bacteria Growth with Artemia salina Nutrition for Salt Production

Biopropal Industri

Muryati Muryati¹  Nilawati Nilawati¹  Marihati Marihati¹ 

[1] Balai Besar Teknologi Pencegahan Pencemaran IndustriJl. Ki Mangun Sarkono No. 6, Semarang, 50136

关键词: aeration;    Artemia salina;    halophilic bacteria;    stirer;   

DOI  :  

学科分类：化学工程（综合）

来源: Balai Riset dan Standardisasi Industri Pontianak

【 摘 要 】

Halophilic bacteria are microorganisms whose habitat is at high salt content. Halophilic bacteria in the presence of salt crystallization can increase the purity of NaCl. Nutrients that contain carbon and oxygen must be available for the survival of bacteria, whereArtemia salinacontains 52% protein and 15.49% carbohydrate. The purpose of this study was to determine the development of the growth of halophilic bacteria using nutrientArtemia salinafor salt production. Three variables were used in this reserach: the first variables includes aeration and stirrer, the second variable was stirring time (½, 1, 2, 3, 4, 5 and 6 hours) and the third variable was mixing period, there were consisted of 1 st , 2 nd , 3 rd , 4 th , 5 th , 6 thand 7 thday. The best treatment for transmitance and microbial analysis were 6 hours and seven days of aeration, each point was 33% transmitance and 2,25 x 10 3colony forming unit per mililiter for microbilogy analysis.

【 授权许可】

CC BY