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营养成分对Fe2+生物氧化的影响

Keywords: 营养成分,硫酸亚铁,氧化亚铁硫杆菌,生物氧化

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Abstract:

在29℃和160r/min条件下,以广东云浮矿山酸性废水为种源,采用9K培养基,经过富集培养得到氧化亚铁硫杆菌A.f.a。利用分批摇床实验,研究了在A.f.a作用下,溶液初始NH+4-N、PO3-4-P、Mg2+、Ca2+和Cu2+等基本营养成分对Fe2+生物氧化的影响。结果显示,随着NH+4-N、PO3-4-P、Ca2+或Cu2+离子浓度增加,Fe2+生物氧化率都先增大后降低,各离子最佳浓度分别为84.8、35.6、2.4和254.5mg/L;Fe2+生物氧化率随着Mg2+浓度的增加逐渐增大,并趋于稳定,其限制浓度为88.8mg/L。上述结果可用于控制营养条件促进Fe2+的生物氧化。

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