尖孢镰刀菌PO-Yi对蔬菜土壤中邻苯二甲酸酯的降解作用

摘要

试验模拟低中高3个污染水平、6种PAEs(DMP、DEP、DIBP、DBP、BBP 和DEHP)的污染,利用课题组前期筛选出的高效降解真菌,尖孢镰刀菌PO-Yi (Fusarium oxysporum),通过盆栽试验进一步研究其对蔬菜(辣椒、茄子)土壤中PAEs的降解作用.结果表明, PO-Yi可以不同程度地促进蔬菜(辣椒和茄子)土壤中PAEs的降解,其中绝对降解率最高的为DEP,在20 mg/kg的PAEs污染水平时,达39.5%,比10 mg/kg的PAEs提高了14.2%,对辣椒土壤中的降解效果要比茄子土壤中的降解效果好;尖孢镰刀菌PO-Yi菌对3种污染程度不同的辣椒土壤和茄子土壤都有良好的生物修复表现,30 d 内能将总量60 mg/kg PAEs降解76.8%和63.1%;菌株PO-Yi、土著微生物和不同蔬菜作物(辣椒与茄子)在PAEs复合污染的盆栽土壤中表现出对土壤PAEs降解的协同效应.%In this research, soil samples were first polluted with 6 PAEs (i.e. DMP, DEP, DIBP, DBP, DEHP, and BBP) at 3 different concentration gradients (0, 10, and 20 mg/kg) and then treated with a highly-efficient degradation fungus, Fusarium oxysporum (PO-Yi), to investigate the biodegradation of PAEs in pepper and eggplant soil. The findings revealed that PO-Yi can accelerate the degradation of PAEs in vegetable soils including pepper and eggplant soil to varying degrees. The highest absolute degradation rate (up to 39.5%) was observed in DEP-treated soils at the high pollution level (20 mg/kg), which was 14.2% higher than that at the middle pollution level (10 mg/kg). The degradation effect in the pepper soil was superior to that in the eggplant soil. Vegetable soil, either pepper soil or eggplant soil, which was polluted by various PAEs at different pollution gradients and then treated with PO-Yi fungus presented good bioremediation results. In the pepper and eggplant soil, 76.8% and 63.1% of the PAEs with a total volume of 60 mg/kg were degraded within 30 d respectively. PO-Yi, indigenous microorganisms, and the vegetables, i.e. pepper and eggplant had good synergistic effects on the degradation of compound PAEs in PAE-polluted pot soil.