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Degradation Characteristics of Acephate by Methylobacterium sp. YAL-2(PDF)

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

2012 03
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Degradation Characteristics of Acephate by Methylobacterium sp. YAL-2
WANG Li LING Qi TANG Lihua LI Shunpeng JIANG Jiandong
(1Department of Environment and Energy Engineering, Anhui University of Architecture, Hefei 230022, China )
(2Key Laboratory of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China )
acephate Methylobacterium sp. YAL-2 degradation characterization phylogenetic analysis acephate residue removal

It is very urgent to remove acephate residues in fruits, vegetables and other foods. A oligotrophic bacteria YAL-2, capable of high efficiently degrading acephate both at high concentration and low concentration, was isolated from the wastewater sludge of a pesticide factory which has produced organophosphorus pesticides for many years. Strain YAL-2 was identified preliminarily as Methylobacterium sp. according to its morphological observation, physiological and biochemical test, and phylogenetic analysis based on 16S rRNA gene sequence. The degradation experiments indicated that the strain YAL-2 could utilize acephate as its sole carbon source for growth. In medium MSM-2 added methanol, the strain YAL-2 could completely remove 300 mg L-1 acephate after 84 h under optimal conditions, and degraded low concentration of acephate (from 10 mg L-1 to 50 mg L-1) to an non-detectable level after 24 h. Moreover, YAL-2 also showed the ability of degrading 100% of 100 mg L-1 methamidophos in 4 days, 58.4% of 100 mg L-1 dimethoate and 40.6% of 100 mg L-1 dichlorvos in 5 days. Spraying the strain YAL-2 could degrade acephate or methamidophos in pakchoi leaves to below the detectable level in safety interval of 7 days. These results suggested that it was feasible for applying the strain YAL-2 to ensure the edible safety of the fruits, vegetables and other foods.


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Last Update: 2012-06-19