It was studied how the strength of the brewery wastewater, initial pH of culture medium, cultivating temperature, shaking speed and the dose of the germ solution influenced multiple microorganisms to produce MBF.

• 研究了啤酒废水浓度、培养基初始pH、培养温度、摇床转速和接种量等因素对复合1所产MBF絮凝活性的影响。