Acidithiobacillus and application thereof
A technology of Thiobacillus and Thiobacillus ferrooxidans, which is applied in the direction of bacteria and process efficiency improvement, can solve the problems of bacterial leaching technology constraints, and achieve the effect of strong molybdenum resistance
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Embodiment 1
[0023] Use sterile 9K medium, with Fe 2+ For energy, the temperature is 28°C, the inoculum amount of SWLM1 strain is 10%, and the shaker culture is carried out. Sampling at 0h, 5h, 10h, 12h, 15h, 18h, 20h, 22h, 25h, 28h, 30h, 32h, 35h and 40h to measure OD 420 , with non-inoculated 9K medium as a control.
[0024] The test results showed that the SWLM1 strain remained in the lag phase within 20 hours, and the number of bacteria increased slightly, but the change was not significant. After 20h, it began to enter the logarithmic phase, and the number of bacteria increased rapidly. After 30h, the stable phase was reached, and the number of bacteria remained at the maximum state.
Embodiment 2
[0026] Use sterile 9K medium, with Fe 2+ For energy, the inoculum amount of the strain was 10%, and the shaker culture was carried out at the same time at a temperature ranging from 25 to 40°C, and the uninoculated 9K medium was used as a control.
[0027] The test results showed that 28~32℃ was the suitable growth temperature for SWLM1 strain, and 30℃ was the most suitable growth temperature for SWLM1 strain. The culture temperature lower than 28℃ significantly inhibited the growth of SWLM1 strain; the culture temperature higher than 32℃ also inhibited the growth of bacteria.
Embodiment 3
[0029] Use sterile 9K medium, with Fe 2+For energy, the temperature is 30°C, the inoculum amount of the strain is 10%, and the shaker culture is carried out at the same time in the range of pH 0.0-3.0, and the non-inoculated 9K medium is used as a control.
[0030] The test results showed that the SWLM1 strain could grow at pH 1.0-3.0, and the optimum growth pH was 2-2.5. When the pH is lower than 1, the growth of the bacteria almost stagnates; when the pH is higher than 2.5, the growth of the bacteria is also inhibited.
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