Abstract
Most microorganisms are capable of the enzymatic oxidation of petroleum hydrocarbons and their use as a source of nutrition and energy. In the laboratory, enzymatic oil oxidation (biodegradation) in a liquid mineral medium is carried out with constant stirring for 30 and 60 days. The biodegradation of oil is carried out by a community of hydrocarbon-oxidizing microorganisms isolated from the composition of crude oil. The enzymatic activity of isolates is investigated individually. The paper presents the data of biodestructive changes in the physicochemical properties of oil, its group and component composition at different stages of biodegradation. Particular attention is paid to changes in the content of polar components in the composition of biodegraded oils. It is found that a ‘water in oil’ emulsion is formed in the course of cultivation of microorganisms in contact with oil. In this case, changes in the interfacial tension and pour point of oil and increase in its viscosity and density are observed. An analysis of samples of crude and biodegraded oil by the method of IR spectrometry showed that the degree of hydrocarbon oxidation and the content of aromatic structures (C=C), resins, and asphaltenes increase with increasing time of contact with microorganisms. The accumulation of oxygen-containing compounds (C=O) confirms the destructive activity of microorganisms. Emulsions of crude and biodegraded oil samples were under study in the course of nucleation of hydrates, depending on the degree of oxidation against the background of changes in the group composition of oil, the content of acids, resins and asphaltenes, and an increase in viscosity and density.
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Svarovskaya, L.I., Manakov, A.Y., Altunina, L.K., Strelets, L.A. (2020). Bio-inert Interactions in an Oil—Microorganisms System. In: Frank-Kamenetskaya, O., Vlasov, D., Panova, E., Lessovaia, S. (eds) Processes and Phenomena on the Boundary Between Biogenic and Abiogenic Nature. Lecture Notes in Earth System Sciences. Springer, Cham. https://doi.org/10.1007/978-3-030-21614-6_11
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