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Degradation of Chlorophenol by Microbial Consortium

Indumathi, K. (2006) Degradation of Chlorophenol by Microbial Consortium. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Chlorophenols (Cp’s), a class of chloroaromatic compounds, are widely used as preservatives, anti-mildew agents, disinfectants and fungicides (Rao 1978, Sittig 1981). Chlorophenols are also formed during the chlorination of wastewaters, and are often the by-product of the breakdown of pesticides, and chloro-aromatics (Pritchard et al 1987). These substances are carcinogenic and can condense to chlorodibenzodioxins, which are extremely toxic and hazardous to the environment. Chlorophenols have been listed in the US Environmental Agency Priority Pollutants list (Anonymous 1987). Because of their widespread use, their residues are found in the environment (Kitunen et al 1987), even after their use has been discontinued in many parts of the globe. Chlorophenols are soluble in water and therefore may leach from contaminated soil to ground water (http://journals.tubilak.gov.tr). Therefore contaminated sites must be cleaned up to prevent further spreading. Biodegradation offers a feasible method for clean up. The objective of the work was to degrade chlorophenols using a defined microbial consortium and to study the kinetics of degradation.
Uncontrolled Keywords: Chlorophenol Microbial Consortium degradation
Subjects: 600 Technology > 08 Food technology > 12 Allergy & Toxicology
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/461

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