Isolation and characterization of Indigenous Bacilli strains from an oil refinery wastewater with potential applications for phenol/cresol bioremediation

Harzallah, Besma; Grama, Samir B.; Bousseboua, Haçène; Jouanneau, Yves; Yang, Jixiang; Li, Jian

doi:10.1016/j.jenvman.2023.117322

Cited by 9 publications

(1 citation statement)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Numerous bacteria have been isolated and investigated, but yeasts and molds are still relatively uncommon. Many of the new microbial strains demonstrate great potential for the degradation of harmful substances, among which various monophenols and polyaromatic compounds are present [58].…”

Section: Discussionmentioning

confidence: 99%

An Investigation into the Potential of a Penicillium Commune Strain to Eliminate Aromatic Compounds

et al. 2023

View full text Add to dashboard Cite

The quantity of industrially polluted waters is increasing everywhere, of which a significant part is occupied by a number of mono- and poly-aromatic compounds. Toxins enter the soil, sewage, and clean water by mixing with or seeping into them from industrial wastewater. By using 18S RNA and ITS sequences, the Penicillium commune AL5 strain that was isolated from Antarctic soil was identified. This study is dedicated to exploring its capacity to metabolize hazardous aromatic compounds. The strain showed very good potential in the degradation of hydroxylated monophenols and possessed exceptional abilities in terms of resorcinol degradation. The strain’s ability to metabolize 0.3 g/L of p-cresol at 10 °C is notable. The strain is also capable of metabolizing LMW PAHs (naphthalene, anthracene, and phenanthrene) and eliminating all three tested compounds under 23 °C, respectively, 77.5%, 93.8%, and 75.1%. At 10 °C, the process slowed down, but the degradation of naphthalene continued to be over 50%. The quantity of PAH and a few significant intermediary metabolites were determined using GC–MS analysis. Sequencing of the enzymes phenol hydroxylase and catechol 1,2-dioxygenase revealed a close association with the genes and proteins in some fungal strains that can degrade the aromatic compounds examined thus far.

show abstract

Section: Discussionmentioning

confidence: 99%