4.6 Article

Effects of inoculation with Phanerochaete chrysosporium on remediation of pentachlorophenol-contaminated soil waste by composting

Journal

PROCESS BIOCHEMISTRY
Volume 46, Issue 6, Pages 1285-1291

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.procbio.2011.02.018

Keywords

Phanerochaete chrysosporium; Pentachlorophenol; Inoculation; Composting; Extracellular ligninolytic enzymes; Bacterial community composition

Funding

  1. Changjiang Scholars and Innovative Research Team in University [IRT0719]
  2. National Natural Science Foundation of China [50608029, 50808072, 50978088, 51039001]
  3. Hunan Provincial Natural Science Foundation of China [10JJ7005]
  4. Hunan Key Scientific Research Project [2009FJ1010]

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The effect of inoculation with Phanerochaete chrysosporium (P. chrysosporium) during different fermentation phases on remediation of pentachlorophenol (PCP)-contaminated soil waste (PSW) was investigated over 60 days. This was accomplished by evaluating physico-chemical and biochemical properties of composts, as well as bacterial community composition using denaturing gradient gel electrophoresis (DGGE). Results showed that the inoculations could significantly enhance composting efficiency and PCP removal. The best degree of maturity and highest PCP removal occurred in Run C (inoculation during the second fermentation phase) were compared with Runs A (control treatment) and B (inoculation during the first fermentation phase). A positive effect on production of manganese peroxidase (MnP) and lignin peroxidase (LiP) was found in inoculated runs, especially in Run C, while the production of laccase (Lac) was limited by P. chrysosporium inoculants. As a result of DGGE analysis, the compost bacterial community composition was altered by different inoculations, as indicated by the differences between the final composts. This study highlights the different effects of the inoculations on remediation performance of PSW. The inoculation during the second fermentation phase is more effective than that during the first fermentation phase. (C) 2011 Elsevier Ltd. All rights reserved.

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