关键词: 油脂, 橄榄油, 无色杆菌, 生物降解

Abstract: The purpose of this experiment is to isolate a strain with oil degradation ability and to explore its degradation ability at the same time. We used the contaminated soil of the slaughterhouse as the source of bacteria, and used the gradient domestication method to isolate degrading bacteria that could use olive oil as a single carbon source. Through the observation of morphological characteristics, Biolog physiological and biochemical tests and 16S rRNA gene sequence comparison analysis and identification, it was determined that the experimental strain was a gram-negative bacteria, and  it was the genus Achromobacter sp. We used ultraviolet spectrophotometer and high performance liquid chromatography to measure  the degradation rate of olive oil, which can reach 90% when the experimental strain was cultured for 4 to 5 days. At the same time, the optimum pH and optimum temperature for the strain to degrade oil were 7.5 and 35 ℃, respectively. The degradation rate was higher when the salt concentration was lower than 40 g·L-1. In addition, the experimental results showed that the experimental strains have high degradation efficiency for all types of oils, and have broad application prospects.

Key words: grease, olive oil, Achromobacterium, biodegradation