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Polycaprolactone degradation by mixed and pure cultures of bacteria and a yeast
Author(s) -
Benedict Christine V.,
Cameron J. A.,
Huang Samuel J.
Publication year - 1983
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1983.070280129
Subject(s) - acinetobacter calcoaceticus , polycaprolactone , degradation (telecommunications) , yeast , acinetobacter , bacteria , yeast extract , biodegradation , carbon source , microbiology and biotechnology , microorganism , chemistry , enrichment culture , chromatography , biology , polymer , fermentation , food science , biochemistry , organic chemistry , telecommunications , genetics , computer science
The degradability of three high molecular weight polycaprolactones (M̄ w = 35,000, 18,600, and 7,130) and one low molecular weight polycaprolactone diol(M̄ w = 2060) by mixed and pure cultures of microorganisms was assayed. A yeast, Cryptococcus laurentii , a gram‐negative rod, Acinetobacter calcoaceticus var. lwoffi , and a gram‐positive coryneform rod were used in the pure culture assays. The analysis of degradation by gel permation chromatography (GPC) allowed for quantitation independent of the growth of the organisms or the addition of supplementary growth factors. GPC analysis showed that the degradation effected by pure cultures was often enhanced when alternate carbon sources were present. This was not the case for mixed cultures. Mixed cultures. Mixed cultures completely metabolized polymer breakdown products while in some cases pure cultures did not.