The Capability and Influencing Factors of Microbial Iron Reduction in Marine Sediments from Bohai Bay, China
Anaerobic incubations of leaching liquors from sediments of 4.sites with different water grades in Bohai bay were conducted to research the capability of microbial Fe( Ⅲ ) reduction.Influence of carbon sources, temperature, incubation time and pH value on microbial Fe ( Ⅲ ) reduction was also investigated by monitoring the content of Fe ( Ⅱ ) in this amended incubation.As results represented, glucose and pyruvate were in prior and quick utility in microbial Fe( Ⅲ ) reduction in all the incubations.The capability of microbial Fe( Ⅲ ) reduction amended with carbon resource showed in order as glucose＞pyruvate＞lactate＞acetate.Water grades did apparently influence on capability of microbial Fe( Ⅲ ) reduction, reflecting by obviously higher capability of water grade of I and Ⅱ than that of Ⅲ and Ⅳ.Temperature from 15 °C mote the efficiency of Fe( Ⅱ ) reduction with priority carbon sources.Flooding time elongation benefited promoted the microbial community which preferred to utilize glucose and acetate and therefore enhanced the capability of microbial Fe( Ⅲ ) reduction.The strongest capability of Fe( Ⅲ ) reduction appeared in pH neutral system and the increase of pH value from 8.0 to 11.0 and the decrease from 6.0 to 3.0 both impaired the reduction of Fe( Ⅲ ) during incubation.
国家科技期刊平台
NSTL
万方数据
维普
