Isolation and Identification of a 3-Phenoxybenzoic Acid-Degrading Fungus and Its Degradation Characteristics

doi:10.7506/spkx1002-6630-201307032

Abstract

Abstract: Six mould strains capable of degrading 3-phenoxybenzoic acid (3-PBA) were screened from traditional fermented foods following gradient acclimation by different concentration of 3-PBA. Among these strains, YAT1 isolated from black tea could completely degrade 100 mg/L 3-PBA in PD medium in 22 h. Based on its morphological characteristics and ITS sequences (GenBank Accession No. JQ366070), YAT1 was identified as Aspergillus niger. Kinetic research indicated that the degradation of 3-PBA by YAT1 could be described by a first-order kinetics model. The degradation half-life of 3-PBA ranged from 5.635 to 12.160 h, which was far below its natural degradation half-life (180 d), and the reaction was less affected by pH but significantly influenced by substrate concentration and temperature.

Key words: 3-phenoxybenzoic acid, biodegradation, Aspergillus niger, degradation characteristics

CLC Number:

Q939.5

YUAN Huai-yu，LIU Shu-liang*，WANG Zhi-long，ZHAO Nan，LAI Wen. Isolation and Identification of a 3-Phenoxybenzoic Acid-Degrading Fungus and Its Degradation Characteristics[J]. FOOD SCIENCE, 2013, 34(7): 152-156.

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