Biological Treatment of Cyanide by Using Klebsiella pneumoniae Species

Abstract

SummaryIn this study, optimization conditions for cyanide biodegradation by Klebsiella pneumoniae strain were determined to be 25 °C, pH=7 and 150 rpm at the concentration of 0.5 mM potassium cyanide in the medium. Additionally, it was found that K. pneumoniae strain is not only able to degrade potassium cyanide, but also to degrade potassium hexa cyanoferrate(II) trihydrate and sodium ferrocyanide decahydrate with the effi ciencies of 85 and 87.5 %, respectively. Furthermore, this strain degraded potassium cyanide in the presence of diff erent ions such as magnesium, nickel, cobalt, iron, chromium, arsenic and zinc, in variable concentrations (0.1, 0.25 and 0.5 mM) and as a result the amount of the bacteria in the biodegradation media decreased with the increase of ion concentration. Lastly, it was also observed that sterile crude extract of K. pneumoniae strain degraded potassium cyanide on the fi ft h day of incubation. Based on these results, it is concluded that both culture and sterile crude extract of K. pnemoniae will be used in cyanide removal from diff erent wastes.

Quality attributes during maturation of ‘Golden Delicious’ and ‘Red Delicious’ apples grown in two geographical regions with different environmental conditions

“…More than 300 volatile compounds have been identified in apples, being the main volatiles aldehydes, alcohols, and esters. Aldehyde synthesis is considered the first step in the production of volatiles, followed by alcohols, being esters the last ones synthesized (Pérez et al, 2008;Espino-Díaz et al, 2016). Esters are the most important compounds that contribute to ripe apples' aroma, followed by alcohols (Dimick et al, 1983;Dunemann et al, 2012;Espino-Díaz et al, 2016).…”

“…Aldehyde synthesis is considered the first step in the production of volatiles, followed by alcohols, being esters the last ones synthesized (Pérez et al, 2008;Espino-Díaz et al, 2016). Esters are the most important compounds that contribute to ripe apples' aroma, followed by alcohols (Dimick et al, 1983;Dunemann et al, 2012;Espino-Díaz et al, 2016). In the present study three alcohols (1-butanol, 2-methyl-1butanol, and 1-hexanol) and three esters (butyl acetate, 2-methyl butyl acetate, and hexyl acetate) were analysed, as they are considered among the most important in apples due to their high content and impact on apple 10 aroma.…”

Optimización de factores fisicoquímicos en la biodegradación de cianuro por Klebsiella sp.ART1, en biorreactor aireado

“…El proceso de biodegradación de cianuro se produce en condiciones ácidas, neutras y ligeramente alcalinas (Razanamahandry et al, 2016). Sin embargo, Hande & Seyis (2016) recomiendan trabajar en condiciones alcalinas, para evitar la volatilización de cianuro en forma de ácido cianhídrico en condiciones de pH neutras y ácidas ---(Eisler & Wiemeyer, 2004 1.23×10 cél/ml) en 4 días de incubación. Entonces, podemos afirmar que mientras que la carga microbiana aumenta también aumenta la biodegradación de cianuro, y que el crecimiento bacteriano y la eliminación de cianuro están correlacionados (Mirizadeh et al, 2014).…”

“…mediada por de Klebsiella en condiciones alcalinas aún no se ha reportado, a excepción de la investigación realizada porHande & Seyis (2016), que ha optimizado la degradación de cianuro por Klebsiella pneumoniae a un pH neutro.…”

Cyanide Removal in Electroplating, Metal Plating and Gold Mining Industries’ Wastewaters by Using Klebsiella pneumoniae and Klebsiella oxytoca Species

“…In this study, K. oxytoca and K. pneumoniae, which were determined as similar to K. oxytoca ATCC 13182 and K. pneumoniae ATCC 700721 by 16S rRNA analysis in our previous study (34), were used. Klebsiella strains were inoculated in to the Brain Heart Infusion Broth media containing 10% glycerol and stored at -20°C for later analysis.…”