Isolation of Iron-Oxidizing Bacteria from Corroded Concretes of Sewage Treatment Plants
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概要
- 論文の詳細を見る
Thirty-six strains of iron-oxidizing bacteria were isolated from corroded concrete samples obtained at eight sewage treatment plants in Japan. All of the strains isolated grew autotrophically in ferrous sulfate (3.0%), elemental sulfur (1.0%) and FeS (1.0%) media (pH1.5). Washed intact cells of the 36 isolates had activities to oxidize both ferrous iron and elemental sulfur. Strain SNA-5, a representative of the isolated strains, was a gram-negative, rod-shaped bacterium (0.5-0.6×0.9-1.5 μm). The mean G+C content of its DNA was 55.9 mol%. The pH and temperature optima for growth were 1.5 and 30℃, and the bacterium had activity to assimilate ^<14>CO_2 into the cells when ferrous iron or elemental sulfur was used as a sole source of energy. These results suggest that SNA-5 is Thiobacillus ferrooxidans strain. The pHs and numbers of iron-oxidizing bacteria in corroded concrete samples obtained by boring to depths of 0-1, 1-3, and 3-5 cm below the concrete surface were respectively 1.4, 1.7, and 2.0, and 1.2×10^8, 5×10^7, and 5×10^6 cells/g concrete. The degree of corrosion in the sample obtained nearest to the surface was more severe than in the deeper samples. The findings indicated that the levels of acidification and corrosion of the concrete structure corresponded with the number of iron-oxidizing bacteria in a concrete sample. Sulfuric acid produced by the chemolithoautotrophic sulfuroxidizing bacterium Thiobacillus thiooxidansis known to induce concrete corrosion. Since not only T.thiooxidans but also T.ferrooxidans can oxidize reduced sulfur compounds and produce sulfuric acid, the results strongly suggest that T.ferrooxidans as well as T.thiooxidans is involved in concrete corrosion.
- 社団法人日本生物工学会の論文
- 1999-09-25
著者
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Kamimura Kazuo
Graduate School of Natural Science and Technology, Okayama University
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NEGISHI Atsunori
Technical Research Institute, Hazama Corporation
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Sugio Tsuyoshi
Department of Botany and Microbiology, Division of Bioscience, Graduate School of Natural Science an
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Kamimura Kazuo
Department of Botany and Microbiology, Division of Bioscience, Graduate School of Natural Science an
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MAEDA Terunobu
Civil Chemical Engineering Corporation
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MAEDA TERUNOBU
Technical Research Institute, Hazama Corporation
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KOMOTO HIROMI
Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama Uni
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OSHIMA YUKO
Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama Uni
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Oshima Y
Showa Sangyo Co. Ltd. Ibaraki Jpn
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Oshima Yuko
Department Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Unive
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Komoto Hiromi
Department Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Unive
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Maeda T
Civil Chemical Engineering Corporation
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Sugio Tsuyoshi
Division Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Univers
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Sugio Tsuyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Okayama University
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Sugio Tsuyoshi
Department Of Biological Function And Genetic Resources Science Okayama University
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Kamimura K
Graduate School Of Natural Science And Technology Okayama University
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Kamimura Kazuo
Marine Biological Technology Section Chugoku National Industrial Research Institute
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Kamimura Kazuo
Department Of Biological Function And Genetic Resources Science Faculty Of Agriculture Okayama Unive
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Maeda Toshihiro
Applied Research Department The Chemo-sero-therapeutic Research Institute (kaketsuken)
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杉尾 剛
Div. Of Bioscience Graduate School Of Natural Sci. And Technol. Okayama Univ.
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Ohshima Yasuhiro
Department Of Biomolecular Engineering Graduate School Of Engineering Tohoku University
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Sugio T
Okayama Univ. Okayama Jpn
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Kamimura Kazuo
Department Of Botany And Microbiology Division Of Bioscience Graduate School Of Natural Science And
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Negishi Atsunori
Technical Research Institute Hazama Corporation
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Murakami Toshio
Applied Research Department The Chemo-sero-therapeutic Research Institute (kaketsuken)
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