This paper presents some study works on the various factors of chitosan flocculation as pH, temperature, the amounts of flocculating agent, the isoelectrie point of the bacteria and bactria be separated etc.

• 本文系统探讨了脱乙酰甲素絮凝沉淀谷氨酸发酵液中菌体的性能、絮凝作用的最适pH、最适温度、絮凝剂最适用量、菌体等电点以及味精发酵液中菌体除去等问题。