4.7 Article

Modeling degradation kinetics of profenofos using Acinetobacter sp.33F

Journal

ENVIRONMENTAL TECHNOLOGY & INNOVATION
Volume 21, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.eti.2021.101367

Keywords

Kinetics model; Biodegradation; Pesticide; Bacterial strain; Nutrient medium

Funding

  1. Graduate School, Chulalongkorn University, Thailand

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The study examined the growth and degradation kinetics of profenofos in liquid medium using Acinetobacter sp.33F and evaluated the impact of minimal salt medium and Hoagland's solution on profenofos biodegradation. Kinetic parameters for growth and degradation were calculated, providing valuable insight into profenofos behavior in aquatic systems.
Profenofos has been known for history of contamination to aquatic systems. The fate of profenofos in liquid medium is unknown due to limited number of studies performed. Very less information is available about the degradation behavior of profenofos in the liquid medium. This study is an attempt to analyze the growth and degradation kinetics of profenofos in the minimal salt medium and Hoagland's solution using an efficient bacterial strain Acinetobacter sp.33F. Acinetobacter sp.33F has been proven to degrade profenofos in soil earlier, but its profenofos degradation kinetics has not been evaluated. Hoagland's medium is considered for degradation studies because it is used in the hydroponics cultivation in soil-less environments. Hoagland's solution will act as a mimic for the soil, and its effect on profenofos biodegradation will be evaluated. The study evaluated the growth and degradation kinetics of commercial and analytical grade profenofos using an efficient bacterium Acinetobacter sp.33F. The kinetics studies were performed in minimal salt medium and Hoagland's medium. Growth kinetics parameters including mu(max) (h(-1)), K-s (mg/L), K-i (mg/L), and mu(max)/K-s. were calculated. Degradation kinetics parameters including q(max) (mg h(-1)) and Ks (mg/L) were calculated. (C) 2021 Elsevier B.V. All rights reserved.

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