Abstract:

We sampled surface and deep-sea waters near the DWH site, amended with oil and incubated under different temperature, nutrients, and initial microbial community. The data here is the bacterial community percent composition of samples at different time (0, 5, 12 and 50 days) of incubation.

Suggested Citation:

Hernando Bacosa. 2016. Changes in bacterial community composition during the biodegradation of crude oil as affected by temperature, nutrients and initial bacterial community in deep and surface waters of the northern Gulf of Mexico. Distributed by: GRIIDC, Harte Research Institute, Texas A&M University–Corpus Christi. doi:10.7266/N7VT1Q3V

Publications:

Liu, J., Bacosa, H. P., & Liu, Z. (2017). Potential Environmental Factors Affecting Oil-Degrading Bacterial Populations in Deep and Surface Waters of the Northern Gulf of Mexico. Frontiers in Microbiology, 7. doi:10.3389/fmicb.2016.02131

Purpose:

This study aims to elucidate how the temperature, nutrient concentration, and initial microbiota affect the composition of bacterial community during the biodegradation of oil

Data Parameters and Units:

Percent composition of bacteria at class level and genus level. BI: Bottom inoculant, SI: Surface inoculant, BW: Bottom water (deep water), SW: Surface water.

Methods:

Water from two depths- 2 m (SI) and 1537 m (BI) was used for the incubation experiments. 20 mL of filtered surface water (SW) or filtered bottom water (BW) was transferred into a series of 30 mL pre-combusted amber bottles using a sterilized graduated cylinder, and then the bottles were inoculated with either 2.5 mL unfiltered bottom water (BI) or 2.5 mL unfiltered surface water (SI) as inoculums. Incubation was done at 4C or 24C for 50 days. Crude oil was added to each bottle using a Hamilton microliter syringe made of glass and stainless steel, at a final concentration of ca. 200 mg/L. The residual oil was extracted and analyzed by GC-MS

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