Properties study and phylogenetic analysis of a bacterial strain with high de-emulsification efficiency

作     者：侯宁 杨基先 马放 李大鹏 温沁雪 徐暘 郭静波 

作者机构：State Key Laboratory of Urban Water Resources and EnvironmentHarbin Institute of Technology School of Municipal and Environmental EngineeringHarbin Institute of Technology 

出 版 物：《Journal of Harbin Institute of Technology(New Series)》 (哈尔滨工业大学学报（英文版）)

年 卷 期：2009年第16卷第3期

页      面：350-354页

核心收录：

学科分类：090601[农学-基础兽医学] 082604[工学-军事化学与烟火技术] 08[工学] 09[农学] 0906[农学-兽医学] 0826[工学-兵器科学与技术] 

基　　金：Sponsored by the National Basic Research Program of China (973 Program) (Grant No. GA06C2021) the Major Scientific and Technology Project of Heilongjiang (Grant No. GA06C202) 

主　　题：efficient bio-demulsification phylogenetic analysis demulsifying performance active site 

摘      要：For further practical application, the phylogenetic analysis and de-emulsification properties study of strain XH1 with high de-emulsification efficiency isolated from crude oil contaminated soil in Daqing oil field were conducted with a surfactant-stabilized water-kerosene model emulsion. The factors influencing the de-emulsification efficiency and the generation site of de-emulsification active component of the strain were also investigated. The similarity of 16SrDNA sequences between strain XH1 and Bacillus mojavensis （DQ993678）was 99%. According to the physiological biochemical test, strain XH1 was preliminarily identified as Bacillus mojavensis. The logarithmic growth, stable phase and decline phase of strain XHI were determined as 14, 18 and 28 h, respectively. The best de-emulsification activity emerged after cultivating for 18h, and the complete de-emulsification was achieved at 24 h. The most favorable incubation conditions for de-emulsification occurred with pH of 6. 0 at 30 ℃. The de-emulsification capability of strain XH1 was mainly resulted from extracellular metabolites. The above results indicate that strain XH1 has high de-emulsification efficiency and is potential as a commercial de-emulsifier.