Enzymatic biodegradation of highly p-xylene contaminated soil using cold-active enzymes: A soil column study

Formulation of Synthetic Bacteria Consortia for Enzymatic Biodegradation of Polyaromatic Hydrocarbons contaminated soil: Soil Column Study

“…C 0 and C t are the concentrations of pyrene at the beginning and end of the experiment, respectively, and is the kinetic constant when expressed in reciprocal time units. (Miri et al 2022) Three parts of a soil sample were examined: the top, middle, and bottom soil layers, which were labelled as top, middle, and bottom in the treated and untreated columns, respectively. The concentration of pyrene in soil and water was determined as described in supplementary information (Section S8).…”

Investigating the ability of Rhodosporidium toruloides-1588 to use furfural as a carbon source and its degradation: an enzyme identification study

“…The data were processed using Proteome Discoverer V:2.2 and aligned with the protein database of UniProt (https://www.uniprot.org). 20,21 2.5.5. Statistical analysis.…”

Continuous Fixed-Bed Column Studies to Remove Polycyclic Aromatic Hydrocarbons by Degrading Enzymes Immobilized on Polyimide Aerogels

“…To evaluate the effect of independent variables on response performance (anthracene removal efficiency), and to predict the optimal response value, Design Expert® software Trial Version11.0.3.0 (Stat-Ease Inc., Minneapolis, MN, USA) was employed as an RSM based on the Box-Behnken design (Miri et al, 2022).…”

“…As mentioned previously, the strains used for enzyme production are newly isolated Pseudomonas URS-5, URS-6, URS-8 and Rhodocucus URS-10 as described in detail in our previous work (Davoodi et al) . The cell extracts obtained from co-culture contains 4 different types types of enzymes involved in PAHs degradation including dioxygenase, hydroxylase, aldehyde dehydrogenase, decarboxylase (Miri et al, 2022). In this study, the performance of immobilization of two key enzymes including naphthalene and catechol 2,3 dioxygenase were studies.…”

“…An important aspect of ensuring a long shelf life of an enzyme is its ability to maintain its stability during storage. Enzymes in their free form are generally unstable during storage, and their activity gradually decreases (Miri et al, 2021a;Miri et al, 2021b;Miri et al, 2022). Fig 2 presents the results.…”