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Acta Chimica Slovaca

The Journal of Slovak University of Technology in Bratislava

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1337-978X
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Identification of biodegradation products of biphenyl and 2,3-dihydroxybiphenyl (2,3-DHB)

Slavomíra Murínová
  • Slovak University of Technology, Faculty of Chemical and Food Technology Institute of Biotechnology and Food Science, Department of Biochemical Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Water Research Institute, Nábrežie arm. gen. L. Svobodu 5, 812 49 Bratislava, Slovakia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Katarína Dercová
  • Slovak University of Technology, Faculty of Chemical and Food Technology Institute of Biotechnology and Food Science, Department of Biochemical Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Peter Tarábek / Peter Tölgyessy
Published Online: 2014-05-27 | DOI: https://doi.org/10.2478/acs-2014-0009

Abstract

We investigated the degradation of biphenyl and identified main degradation products. Biphenyl and 2,3-dihydroxybiphenyl (2,3-DHB) was added to cultivation media to identify whole collection of degradation products of four bacterial strains isolated from long-term PCB contaminated soil (Alcaligenes xylosoxidans and Pseudomonas stutzeri) and long-term PCB contaminated sediment (Ochrobactrum anthropi and Pseudomonas veronii). Cultivation flasks were processed in different time after inoculation to determine biphenyl fission rate. Alcaligenes xylosoxidans was revealed as the most appropriate strain for bioremediation process with the highest biphenyl transformation rate. Biphenyl degradation led to the formation of benzoic acid. However, as the presence of 2-hydroxy-6-oxo-6-phenylhex-2,4-dienoic acid (HOPDA) was not confirmed, the transformation pathway common for many other bacteria is probably modified.

Keywords: bacteria; biodegradation; biphenyl; degradation products; 2,3-dihydroxybiphenyl

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About the article

Published Online: 2014-05-27

Published in Print: 2014-04-01


Citation Information: Acta Chimica Slovaca, ISSN (Online) 1337-978X, DOI: https://doi.org/10.2478/acs-2014-0009.

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© Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava . This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. BY-NC-ND 3.0

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