Biodegradation of chrysene, an aromatic hydrocarbon by Polyporus sp S133 in liquid medium
Biodegradation of chrysene, an aromatic hydrocarbon by Polyporus sp S133 in liquid medium
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DOI：
10.1016/j.jhazmat.2008.08.081
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发表时间：
2009-05-30
影响因子：
13.6
通讯作者：
Itoh, Kazutaka
中科院分区：
文献类型：
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作者：
Hadibarata, Tony;Tachibana, Sanro;Itoh, Kazutaka
利用多孔菌S133在无机盐肉汤（MSB）液体培养基中降解多环芳烃（PAH）。当多孔菌S133在添加10%聚蛋白胨的培养基中培养30天，在120 rpm的搅拌下，获得了最大的降解率（65%），而在非搅拌培养中的降解率仅为24%。碳源、氮源的添加量以及表面活性剂的种类对金藻的降解均有影响。随着碳源和氮源投加量的增加，降解率也相应增加。在搅拌培养中的降解速率比在非搅拌培养中的降解速率高约2倍。通过对几种代谢产物的鉴定，确定了多孔菌S133对金的降解机理：醌、1-羟基-2-萘甲酸、邻苯二甲酸、水杨酸、原儿茶酸、龙胆酸和邻苯二酚。在培养过程中检测到多孔菌S133产生的几种酶（锰过氧化物酶、木质素过氧化物酶、漆酶、1，2-双加氧酶和2，3-双加氧酶）。在培养20天后，1，2-双加氧酶显示出最高的酶活性（237.5 Ul（-1））。(C)2008 Elsevier B. V.保留所有权利。
Polyporus sp. S133, a fungus collected from contaminated-soil was used to degrade chrysene, a polycyclic aromatic hydrocarbon (PAH) in a mineral salt broth (MSB) liquid culture. Maximal degradation rate of chrysene (65%) was obtained when Polyporus sp. S133 was incubated in the cultures supplemented with polypeptone (10%) for 30 days under agitation of 120 rpm, as compared to just 24% degradation rate in non-agitated culture. Furthermore, the degradation of chrysene was affected by the addition of carbon and nitrogen sources as well as kind of surfactants. The degradation rate was increased with increase in added amount of carbon and nitrogen sources, respectively. The degradation rate in agitated cultures was enhanced about 2 times higher than that in non-agitated cultures. The degradation mechanism of chrysene by Polyporus sp. S133 was determined through identification of several metabolites: chrysenequinone, 1-hydroxy-2-naphthoic acid, phthalic acid, salicylic acid, protocatechuic acid, gentisic acid, and catechol. Several enzymes (manganese peroxidase, lignin peroxidase, laccase, 1,2-dioxygenase and 2,3-dioxygenase) produced by Polyporus sp. S133 were detected during the incubation. The highest enzyme activity was shown by 1,2-dioxygenase (237.5 Ul(-1)) after 20 days of incubation. (C) 2008 Elsevier B.V. All rights reserved.