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Table 1

Properties of gel/cake layers developed under different conditions

Gel/cake layerBacteria mass (g/m2)Porosity (ɛ)Gel layer thickness/(μm)Permeability (κ)/mD
Enterobacter cloacae SENG − 6 only 33.28 ± 6.05 0.66 ± 0.06 27.42 ± 9.70 9.12 ± 5.45 
Enterobacter cloacae SENG − 6 + Trypsin-treated rotavirus HAL1166 28.13 ± 4.05 0.63 ± 0.03 20.24 ± 2.43 6.15 ± 1.40 
Enterobacter cloacae SENG − 6 + Non-trypsin treated rotavirus HAL1166 29.64 ± 2.16 0.72 ± 0.07 29.40 ± 6.22 16.80 ± 11.98 
Gel/cake layerBacteria mass (g/m2)Porosity (ɛ)Gel layer thickness/(μm)Permeability (κ)/mD
Enterobacter cloacae SENG − 6 only 33.28 ± 6.05 0.66 ± 0.06 27.42 ± 9.70 9.12 ± 5.45 
Enterobacter cloacae SENG − 6 + Trypsin-treated rotavirus HAL1166 28.13 ± 4.05 0.63 ± 0.03 20.24 ± 2.43 6.15 ± 1.40 
Enterobacter cloacae SENG − 6 + Non-trypsin treated rotavirus HAL1166 29.64 ± 2.16 0.72 ± 0.07 29.40 ± 6.22 16.80 ± 11.98 
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