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Significance of allochthonous brackish water Halomonas sp. on biodegradation of low and high molecular weight polycyclic aromatic hydrocarbons
The present study is aimed to isolate and identify polycyclic aromatic hydrocarbons (PAHs) degrading bacteria from brackish water and to assess the biodegradation efficiency against low and high molecular weight PAHs. Among 15 isolates, the isolate designated as RM effectively degraded 100 mg/L of p...
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Published in: | Chemosphere (Oxford) 2020-03, Vol.243, p.125389-125389, Article 125389 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | The present study is aimed to isolate and identify polycyclic aromatic hydrocarbons (PAHs) degrading bacteria from brackish water and to assess the biodegradation efficiency against low and high molecular weight PAHs. Among 15 isolates, the isolate designated as RM effectively degraded 100 mg/L of phenanthrene (Phe) (67.0%), pyrene (Pyr) (63.0%), naphthalene (NaP) (60.0%), and benzo [a]pyrene (BaP) (58.0%) after 7 days of incubation. Carbon sources, pH, and salinity of the culture medium were optimized to enhance the growth and PAHs biodegradation of the isolate RM. Sucrose was found to be an excellent carbon source to enhance PAHs biodegradation (Phe, 75.0; Pyr, 68.5; NaP, 62.5; and BaP, 59.5%). Furthermore, the isolate showed enhanced degradation at pH 7.0 and 4% salinity. The isolate RM was identified as Halomonas sp. based on partial 16S rDNA gene sequence analysis. The results indicated that the isolate RM (i.e., Halomonas sp.) has the potential to be used in remediation of oil spills in the marine ecosystem.
•PAHs degrading Halomonas sp. isolated from brackish water.•Halomonas sp. RM was found capable of biodegradation of low and high molecular weight PAHs.•Various process optimizing factors on biodegradation of PAHS were discussed.•Low and high molecular weight PAHs biodegradation was enhanced by addition of sucrose at pH 7.0 with 4% salinity. |
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ISSN: | 0045-6535 1879-1298 |
DOI: | 10.1016/j.chemosphere.2019.125389 |