Bioleaching of chalcopyrite by defined mixed moderately thermophilic consortium including a marine acidophilic halotolerant bacterium

被引:51
|
作者
Wang, Yuguang [2 ]
Su, Lijun [3 ]
Zhang, Lijuan [2 ]
Zeng, Weimin [1 ,2 ]
Wu, Junzi [2 ]
Wan, Lili [2 ]
Qiu, Guanzhou [1 ,2 ]
Chen, Xinhua [4 ]
Zhou, Hongbo [1 ,2 ]
机构
[1] Minist Educ, Key Lab Biomet, Changsha 410083, Hunan, Peoples R China
[2] Cent S Univ, Sch Minerals Proc & Bioengn, Changsha, Hunan, Peoples R China
[3] Changsha Med Univ, Dept Clin Lab, Changsha, Hunan, Peoples R China
[4] State Ocean Adm, Key Lab Marine Biogenet Resources, Xiamen, Peoples R China
关键词
Moderately thermophiles; Marine acidophilic halotolerant bacterium; Bioleaching; Chalcopyrite; Community dynamics; LEPTOSPIRILLUM-FERRIPHILUM; FERROUS IRON; SP-NOV; CHLORIDE; OXIDATION; SULFUR; MICROORGANISMS; BIODIVERSITY; CONCENTRATE; POPULATION;
D O I
10.1016/j.biortech.2012.06.114
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
A defined mixed moderately thermophilic consortium including three terrestrial microorganisms (Leptospirillum ferriphilum, Acidithiobacillus caldus and Ferroplasma thermophilum) and a marine acidophilic halotolerant bacterium (Sulfobacillus sp. TPY) was constructed to evaluate its ability for bioleaching of chalcopyrite with the addition of sodium chloride (NaCl), and the community dynamics was monitored by real-time quantitative PCR (qPCR). It was found that Sulfobacillus sp. TPY was able to tolerate 2% (w/v) NaCl, while other three microorganisms were suppressed when the concentration of NaCl was higher than 0.35%. The results suggested that NaCl below certain concentration could improve copper extraction by using pure cultures or the consortium to bioleach chalcopyrite. Community dynamics analysis during bioleaching at 0.1% NaCl showed that Sulfobacillus sp. TPY was predominant species during the whole bioleaching process, L ferriphilum and A. caldus were less at any time compared with Sulfobacillus sp. TPY. F. thermophilum had never been dominant species even in the final stage. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:348 / 354
页数:7
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