Selection of atrazine-degrading strains and their degradation characteristics
1 (China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
2 (Japan Combi Corporation, Saitama 3380832)
The atrazine-degrading strains were selectedusing high atrazine concentration solid culture and high performance liquid chromatography (HPLC), then the dynamics of growth and atrazine degradation rate were determined, and the effects of co-substrates and environmental condition ondegradation rate were also evaluated. The results showed that 10 strains had degradative capability for atrazinewith the degradation rate from 13.3% to 41.1%, and the maximum degradation rate was obtained with strain XQB-33. Among 10 strains, 4 strains (XQB-1, XQB-21, XQB-25, XQB-33) showed the higher atrazine degradation capacity (38.1%, 34.6%, 37.3% and 41.1%, respectively).Furthermore, 4 strains with higher degradative capacity reached logarithmic phase, and showed the highest atrazine degradation rate after 72h liquid medium culture. After addition of glucose, sodium citrate, sucrose and succinic acid sodium acetate as co-substrates, the degradation rate of 4 strains increased significantly, especially for 0.5% glucose, the degradation rate of XQB-1 and XQB-1 increased by 15.2% and 14.3%, respectively.The environmental factors can affect the degradation efficiency. The optimum reaction conditions for 4 strains degradation were inoculation amount 2.0%,initial concentration of atrazine 100-200 mg.L-1, initial pH value 5-6, culture temperature at 30℃, and volume at 75-100100mL/150mL.
FENG Rui-zhang et al
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Selection
of atrazine-degrading strains and their degradation
characteristics[J]. Food and Fermentation Industries, 0
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