Selection of a high effective oil-degrading strain and study on their degrading characteristics
Yang Zheng
Abstract
Yang Zheng
Abstract
In order to screen high-effective oil-degrading strains, seven oil-degrading strains were isolated from the sludge of school restaurant wastewater trench. Taking the sesame oil as only the carbon source, a high effective oil-degrading dominant bacteria was determined by initial and the duplicate selection. The results of the strain characteristics indicated that this strain was the aerobe bac- teria, and the most suitable temperature and pH value for sesame oil degradation was 30~37 ℃ and 8.0 respectively. Under the best habitat, the degeneration rate of oil in 72 hours was above 80% while oil-degrading strain was cultured in an inorganic medium in which the mass concentration of the sesame oil was 20 g·L-1.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
In order to screen high-effective oil-degrading strains, seven oil-degrading strains were isolated from the sludge of school restaurant wastewater trench. Taking the sesame oil as only the carbon source, a high effective oil-degrading dominant bacteria was determined by initial and the duplicate selection. The results of the strain characteristics indicated that this strain was the aerobe bac- teria, and the most suitable temperature and pH value for sesame oil degradation was 30~37 ℃ and 8.0 respectively. Under the best habitat, the degeneration rate of oil in 72 hours was above 80% while oil-degrading strain was cultured in an inorganic medium in which the mass concentration of the sesame oil was 20 g·L-1.
Key concepts: Strain (injury), Sesame oil, Degradation (telecommunications), Biodegradation, Bacteria, Carbon source, Food science, Environmental science