Increase of the Trametes versicolor efficiency in bioremediation process for diclofenac biodegradation in aquatic environments

  • Claudia Popa (Ungureanu) Alexandru Ioan Cuza University, Faculty of Biology, Bd.Carol I, Iași
  • Gabriela Bahrim Dunărea de Jos University, Faculty of Food Science and Engineering, Galați
  • Lidia Favier Ecole Nationale Supérieure de Chimie de Rennes
  • Cătălin Tănase Alexandru Ioan Cuza University, Faculty of Biology, Bd.Carol I, Iași

Abstract

Diclofenac (DCF) is a non-steroidal anti-inflammatory drug and, as pollutant, it represents a persistent residue hazard to health and to the environment. Trametes versicolor was previously selected for its ability in diclofenac biodegradation (up to 20%) during cultivation in submerged system under aerobic conditions at an initial DCF concentration of 10 mg L-1. The influence of some factors such as nitrogen sources glucose, MnSO4·H2O, CuSO4·5H2O, inoculum level, initial DCF concentration and incubation time, upon the biodegradation potential was examined by Plackett-Burman analysis. The parameters significantly influencing the DCF biotransformation were found to be yeast extract, glucose, CuSO4·5H2O and inoculum level. In these optimum conditions, the DCF biotransformation yield was 80%. This result was 60% superior in comparison with the medium without optimization. Analysis of variance exhibited a high coefficient of determination (R2) value of 0.9987 and ensured that the polynomial model with the experimental data was a satisfactory one. Optimal conditions obtained in this work led to a solid foundation for further use of Trametes versicolor in biotreatment of high strength
DCF pollutant effluents in water wastes.

Veröffentlicht
2015-06-15
Zitationsvorschlag
Popa (Ungureanu), Claudia, Gabriela Bahrim, Lidia Favier, und Cătălin Tănase. 2015. Increase of the Trametes Versicolor Efficiency in Bioremediation Process for Diclofenac Biodegradation in Aquatic Environments. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 39 (1), 25-35. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1558.
Rubrik
ORIGINAL ARTICLES

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