Effect of microwave on cell wall broken of penicillin fermentation residue

Microwave radiation was used to break cell wall of penicillium fermentation residue. By measuring the changes of protein and polysaccharide content in the supernatant after centrifugation, the effect of different loading time, loading power and initial moisture content of the residue on wall breaking and dewatering performance was investigated. Orthogonal experiment was used to confirm the best loading condition. The results showed that microwave radiation could obviously break the cell wall and improve dewatering performance of the residue. For the penicillium residue with a moisture content of 90%, after radiation of 414 W for 120 s, the content of protein and polysaccharide increased from 110.25 μg·ml^-1 and 28.20 μg·ml^-1 to 265.76 μg·ml^-1 and 93.52 μg·ml^-1 respectively, and moisture decreased from 83.75% to 75.26%. The best loading condition by orthogonal experiment was that penicillium residue with an initial moisture of 90% could reach the best wall-breaking effect after radiation of 414 W for 120 s.