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Cultural Characteristics of a Strain of Talaromyces sp. and Its Application in Bioleaching of Sewage Sludge(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

Issue:
2012 01
Page:
128-133
Research Field:
Articles
Publishing date:

Info

Title:
Cultural Characteristics of a Strain of Talaromyces sp. and Its Application in Bioleaching of Sewage Sludge
Author(s):
ZHOU Ting YUAN Shibin ZOU Xiaoli
(1Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China)
(2Graduate University of Chinese Academy of Sciences, Beijing 100049, China)
(3West China School of Public Health, Sichuan University, Chengdu 610041, China)
Keywords:
Talaromyces sp. Acidithiobacillus ferrooxidans cultural characteristics HPLC sludge bioleaching
CLC:
X172
PACS:
DOI:
10.3724/SP.J.1145.2012.00128
DocumentCode:

Abstract:
A strain, named as Talaromyces sp. ZJ-1, was isolated from the acid wastewater of sewage sludge with Acidithiobacillus ferrooxidans bioleaching. The liquid fermentation conditions of the strain were studied in rotary flask. The results of the single factor analysis showed that the optimal carbon and nitrogen sources were glucose and yeast extract, respectively. The optimal fermentation temperature, rotation rate and initial pH were 28 ℃, 140 r/min and 5.0, respectively. Orthogonal test indicated that the optimal concentrations of carbon and nitrogen sources were 70 g/L glucose and 15 g/L yeast extract, respectively. HPLC analysis was used to determine organic acids in PDA broth of the strain, and pyruvate was detected with the initial concentrations 0.039 g/L and it reached 0.106 g/L after 5.5 days of culturing. To examine the effect of Talaromyces sp. ZJ-1 on sewage sludge bioleaching, the bioleaching tests of sewage sludge were carried out by inoculating 10% A. ferrooxidans and 4% Talaromyces sp. ZJ-1, and only 10% A. ferrooxidans as control. The results revealed that the required period of bioleaching was shortened from 7 d to 4 d, with 43% less than that of the control. Fig 10, Tab 1, Ref 20

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Last Update: 2012-02-29