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Home > Archive>Volume 38, Issue 10, 2019 >52-59. DOI:10.3969/j.issn.1673-1689.2019.10.008
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Feasibility of Enhanced Phytoextraction of Zn for Contaminated Soil with a Zinc-Resistant Strain
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    Abstract:

    The effects of zinc-resistant strain Penicillium janthinellum BC109-2 on the promoting of zinc uptake in soil by Indian mustard were evaluated. The promoting solubility of insoluble zinc was analyzed. The abilities of producing siderophore and indole acetic acid（IAA），activities of amino cyclopropane-1-carboxylic acid（ACC） deaminase and the ability of phosphate dissolution were determined. Through the root elongation experiment of Indian mustard seed and pot experiment，the effects of zinc resistant strain BC109-2 on plant growth and the efficiency of zinc uptake were evaluated. The results showed that the strain BC109-2 had the obvious ability of dissolving zinc carbonate. Compared with the control treatment，the strain BC109-2 made the water-soluble Zn content in nutrient solution increase by 213% and the pH values in nutrient solution decrease from 7.0 to 5.7. In addition，this strain could produce IAA and siderophore and had ACC deaminase activity and phosphorus dissolving ability，which indicated that strain BC109-2 was a plant growth promoting rhizobacteria（PGPR）. The strain promoted the root elongation of Indian mustard. The root elongation ratio was between 4.14%~44.83%. The strain induced the increase of India mustard biomass in different degrees. The zinc accumulation in India mustard inoculated with the strain BC109-2 increased by 1.01~1.46 times compared with the control. This study demonstrated that Penicillium janthinellum BC109-2 possessed a variety of growth promoting properties and had good growth-promoting effect on India mustard. The PGPR BC109-2 might be used for enhancing remediation efficiency for the soil polluted by zinc.

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DU Xianzheng, WANG Tao, ZOU Luyi, YU Hongyan, ZHANG Haili, TENG Yue. Feasibility of Enhanced Phytoextraction of Zn for Contaminated Soil with a Zinc-Resistant Strain[J]. Journal of Food Science and Biotechnology,2019,38(10):52-59.

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