Biodegradation of Phenol: Mini Review

Abstract

This paper is a comprehensive review related to the biological degradation of phenol by microorganisms. The aromatic compound, phenol or hydroxybenzene, is produced industrially or naturally. Many microorganisms that are able to biodegrade phenol have been isolated and at the same time, the metabolic pathways responsible for these metabolic processes have been determined. A large number of bacteria were studied in detail especially, pure cultures as well as the pathways of aerobic phenol metabolism and the enzymes involved. Phenol oxygenation occurred as the initial steps through phenol hydroxylase enzymes leading to formation of catechol, pursued by the splitting of the adjacent ring or in between the two groups of catechol hydroxyls. Thus, the physical and chemical environments plus the chemical structures that affecting biodegradation processes are important determining factors for combating of pollution. This nature of chemical structure for the other aromatic compounds is also a main decisive factor of biodegradability.

Effect of Nickel as Stress Factor on Phenol Biodegradation by Stenotrophomonas maltophilia KB2

“…The production facilities in these industries very often have to deal with the presence of phenol in their wastewaters, at concentrations ranging from 1 to 7000 mg•L −1 [7]. Among the various types of effective phenol removal technologies, biological decomposition of hazardous substances attract attention with their effectiveness and low economic costs [8][9][10][11][12][13]. Despite being toxic, phenol can be utilized by microbes as carbon and energy sources [8,[14][15][16][17].…”

“…Among the various types of effective phenol removal technologies, biological decomposition of hazardous substances attract attention with their effectiveness and low economic costs [8][9][10][11][12][13]. Despite being toxic, phenol can be utilized by microbes as carbon and energy sources [8,[14][15][16][17]. Undoubtedly, the efficiency of its removal will be significantly influenced by the amount of phenol, but also the environmental conditions and the presence of other organic or inorganic compounds.…”