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Dalian, China

Shen E.,Dalian University of Technology | Wang P.,Dalian BITeomics Inc. | Zhou H.,Dalian University of Technology | Kong C.,Dalian University of Technology | And 3 more authors.
Huanjing Kexue Xuebao/Acta Scientiae Circumstantiae | Year: 2013

A salt-tolerant strain for phenol degradation was isolated from active sludge. This strain could utilize phenol as the sole carbon source, and grow in the range of temperature 20 to 30°C, pH 5.0 to 9.0 and 1% to 10% salinity. The strain designated as W2 was identified as Rhodococcus sp. by morphological and biochemical characteristics and 16S rDNA analysis. It could degrade as high as 700 mg·L-1 phenol at temperature 30°C, pH 7.0 and 50 g·L-1 NaCl. The catechol 1, 2-dioxygenase activity detected in the extracts indicated that phenol was metabolized through ortho-cleavage pathway in strain W2. Besides phenol, the strain could also degrade various other aromatic compounds, such as benzoate and salicylic acid, under the high salt condition. Determination of the intracellular compatible solutes in strain W2 revealed that the concentrations of betaine and ectoine increased with the increase of salinity. Therefore, the accumulation of betaine and ectoine should be the major mechanism for salt-tolerance in strain W2. Source

Wang X.-P.,China National Petroleum Corporation | Fu N.,Dalian BITeomics Inc. | Wang P.,Dalian BITeomics Inc. | Zhao J.,Dalian BITeomics Inc. | Mei X.-D.,Dalian BITeomics Inc.
Oilfield Chemistry | Year: 2012

An extracellular polysaccharide (EPS) producing bacteria, named BIT-BP004, was isolated from oil/water sample of liaohe oilfield. The optimal medium compositions in shake scale for strain BIT-BP004 were determined as follows; sucrose 7.5 g/L, NaNO3 0. 5 g/L, K2HPO4 1. 5 g/L, KH2PO4 3 g/L, MgSO4 0. 1 g/L, CaCl 2 0. 01 g/L, initial pH 6 and inoculant's volume 1%. The EPS yield was 4. 11 g/L in batch culture after 24 h. By orthogonal design, the factors of temperature, mineral salt concentration and pH value were selected to assay the physico-chemical property of fermentation. The results showed that experiment factors had a larger effect on viscosity of fermentation, and the affection capacity was arranged as follows, temperature > mineral salt concentration > pH, indicating that temperature was a decisive factor on the viscosity of the fermentation broth. Source

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