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一株苯胺降解红球菌AN5的分离与鉴定

Isolation and characterization of aniline-degrading Rhodococcus sp. strain AN5.

作者信息

Zhuang Rensheng, Zhong Wenhui, Yao Jun, Chen Huilun, Tian Lin, Zhou Yong, Wang Fei, Bramanti Emilia, Zaray Gyula

机构信息

School of Environmental Studies & Key Laboratory of Biogeology and Environmental Geology of Chinese Ministry of Education & Sino-Hungarian Joint Laboratory of Environmental Science and Health, China University of Geosciences, Wuhan, PR China.

出版信息

J Environ Sci Health A Tox Hazard Subst Environ Eng. 2007 Nov;42(13):2009-16. doi: 10.1080/10934520701629674.

DOI:10.1080/10934520701629674
PMID:17990163
Abstract

A pure culture using aniline as a sole source of carbon and energy was isolated by selective enrichment culturing on a minimum salt medium (MSM) from the Nanjing Chemical Plant, Nanjing, Jiangsu Province, China. An analysis of the 16S rRNA gene sequence and morphological and physiological characteristics showed that this strain was a member of the genus Rhodococcus, and it was designated as strain AN5. Its optimal conditions for aniline biodegradation were 30 degrees C (pH 7.0). Due to the water insolubility of aniline, growth of strain AN5 at various aniline concentrations was studied via spectrophotometry and microcalorimetry in different culture mediums. Strain AN5 not only utilized aniline as its sole carbon and energy resources, but also degraded phenol, benzoic acid and naphthalin. Glucose, peptone and ammonium sulfate, when utilized as its secondary carbon and nitrogen sources, had no active effect on the aniline biodegradation. Such findings would be valuable in the application of strain AN5 to depurate industrial waste water.

摘要

通过在以苯胺作为唯一碳源和能源的最低盐培养基(MSM)上进行选择性富集培养,从中国江苏省南京市的南京化工厂分离出了一种纯培养物。对16S rRNA基因序列以及形态和生理特征的分析表明,该菌株属于红球菌属,被命名为菌株AN5。其苯胺生物降解的最佳条件为30℃(pH 7.0)。由于苯胺的水不溶性,通过分光光度法和微量量热法在不同培养基中研究了菌株AN5在不同苯胺浓度下的生长情况。菌株AN5不仅以苯胺作为唯一的碳源和能源,还能降解苯酚、苯甲酸和萘。当葡萄糖、蛋白胨和硫酸铵用作其第二碳源和氮源时,对苯胺生物降解没有积极影响。这些发现对于菌株AN5在净化工业废水方面的应用具有重要价值。

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Environ Sci Pollut Res Int. 2014 Jan;21(1):674-83. doi: 10.1007/s11356-013-1955-8. Epub 2013 Jul 3.