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2008•Unpublished venueRequires access

Biodegradation Potential of the Selected Bacterial Strains Isolated from Sagar Lake

Santosh Kumari, Anita A. Mehta, Shruti Shukla̽, John Peter Paul J, Parsshava Mehta

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Abstract

Abstract: Microbes are well known for their scavenging activity, there is nothing in the universe which are resistant to microbial attack. The present study consist of isolation of different bacterial strains which are capable of removing organic matters like protein, carbohydrate and alter COD and BOD values of lake water. Maximum removal of protein and carbohydrate was brought by Micrococcus luteus-1, followed by Micrococcus luteus-4 and Micrococcus sp., Micrococcus luteus-1 and Micrococcus luteus-4 removed maximum COD, while maximum BOD was removed by Pasteurella pneumotrop and Staphylococcus hyicus.

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What this paper is about

Abstract: Microbes are well known for their scavenging activity, there is nothing in the universe which are resistant to microbial attack. The present study consist of isolation of different bacterial strains which are capable of removing organic matters like protein, carbohydrate and alter COD and BOD values of lake water. Maximum removal of protein and carbohydrate was brought by Micrococcus luteus-1, followed by Micrococcus luteus-4 and Micrococcus sp., Micrococcus luteus-1 and Micrococcus luteus-4 removed maximum COD, while maximum BOD was removed by Pasteurella pneumotrop and Staphylococcus hyicus.

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Available abstract

Abstract: Microbes are well known for their scavenging activity, there is nothing in the universe which are resistant to microbial attack. The present study consist of isolation of different bacterial strains which are capable of removing organic matters like protein, carbohydrate and alter COD and BOD values of lake water. Maximum removal of protein and carbohydrate was brought by Micrococcus luteus-1, followed by Micrococcus luteus-4 and Micrococcus sp., Micrococcus luteus-1 and Micrococcus luteus-4 removed maximum COD, while maximum BOD was removed by Pasteurella pneumotrop and Staphylococcus hyicus.

Key concepts: Micrococcus luteus, Micrococcus, Food science, Microbiology, Bacteria, Micrococcaceae, Biology, Chemistry

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