Affiliation:
1. Department of Biological Sciences, University of Alberta, Edmonton, Alberta T6G 2E9,1
2. Agrium Biologicals, Lethbridge, Alberta T1J 4B1,2 and
3. Department of Biology, University of Waterloo, Waterloo, Ontario N2L 3G1,3 Canada
Abstract
ABSTRACT
Two methods were used to compare the biodegradation of six polychlorinated biphenyl (PCB) congeners by 12 white rot fungi. Four fungi were found to be more active than
Phanerochaete chrysosporium
ATCC 24725. Biodegradation of the following congeners was monitored by gas chromatography: 2,3-dichlorobiphenyl, 4,4′-dichlorobiphenyl, 2,4′,5-trichlorobiphenyl (2,4′,5-TCB), 2,2′,4,4′-tetrachlorobiphenyl, 2,2′,5,5′-tetrachlorobiphenyl, and 2,2′,4,4′,5,5′-hexachlorobiphenyl. The congener tested for mineralization was 2,4′,5-[U-
14
C]TCB. Culture supernatants were also assayed for lignin peroxidase and manganese peroxidase activities. Of the fungi tested, two strains of
Bjerkandera adusta
(UAMH 8258 and UAMH 7308), one strain of
Pleurotus ostreatus
(UAMH 7964), and
Trametes versicolor
UAMH 8272 gave the highest biodegradation and mineralization.
P. chrysosporium
ATCC 24725, a strain frequently used in studies of PCB degradation, gave the lowest mineralization and biodegradation activities of the 12 fungi reported here. Low but detectable levels of lignin peroxidase and manganese peroxidase activity were present in culture supernatants, but no correlation was observed among any combination of PCB congener biodegradation, mineralization, and lignin peroxidase or manganese peroxidase activity. With the exception of
P. chrysosporium
, congener loss ranged from 40 to 96%; however, these values varied due to nonspecific congener binding to fungal biomass and glassware. Mineralization was much lower, ≤11%, because it measures a complete oxidation of at least part of the congener molecule but the results were more consistent and therefore more reliable in assessment of PCB biodegradation.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology