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Effect of mineral nutrients and organic substances on the development of Thiobacillus ferrooxidans
Author(s) -
Tuovinen O. H.,
Niemela S. I.,
Gyllenberg H. G.
Publication year - 1971
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260130406
Subject(s) - chemistry , nutrient , potassium , leaching (pedology) , ammonium , nitrate , food science , nitrogen , phosphorus , yeast extract , environmental chemistry , magnesium , ammonium chloride , sodium , chloride , inorganic chemistry , fermentation , organic chemistry , biology , ecology , soil water
The effect of inorganic nutrients on iron oxidation by Thiobacillus ferrooxidans was studied using a concentration of 2.0 g Fe 2+ /liter. Besides ammonium‐nitrogen and phosphorus, the essential nutrients were sulphate and magnesium, with the lowest unlimiting concentration being 2.0 g SO 2− 4 /liter and 2.0 mg Mg 2+ /liter for a suspension of about 10 8 cells/ml. Omitting nitrate, calcium, potassium, and chloride had no influence on the iron oxidation. Nitrate and chloride were inhibitory in high concentrations although the bacteria were able to adapt to their presence. Several organic compounds tested in 0.5% (w/v) concentrations inhibited iron oxidation. Complete inhibition up to 14 days was caused by fructose, lactose, meat extract, yeast, extract, peptone, and tryptone. T. ferrooxidans ‐strains were able to adapt to the presence of organic material even though they were not necessarily able to use the organic compounds for energy. Some general conclusions are made concerning the role of nutrients in leaching processes.