JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
Online ISSN : 1881-1299
Print ISSN : 0021-9592
Biochemical, Food and Medical Engineering
Microbial and Chemical Characterizations of Oil Field Water through Artificial Souring Experiment
Takuya HandaChoon-Ping LimYuta TakaseKazuhiko MiyanagaYasuyoshi TomoeYasunori Tanji
Author information
JOURNAL RESTRICTED ACCESS

2010 Volume 43 Issue 9 Pages 792-797

Details
Abstract
The water samples collected from two non water-flooded oil fields contained a variety of organic acids, sulfate-reducing bacteria (SRB) and little sulfate. Acetate and propionate were the major components of organic acids. Over 6 weeks of artificial souring experiment, a maximum of 3 mM of sulfide was produced when oil field water was mixed with seawater at 25°C. Propionate was completely consumed under soured conditions. This indicated that the propionate-consuming SRB underwent souring in this experiment. Significant cell growth was confirmed at 25°C with no relation to souring. The dominant SRB species were shifted from Desulfomicrobium thermophilum to Desulfobacter vibrioformis and uncultured Desulfobacter.
Content from these authors
© 2010 The Society of Chemical Engineers, Japan
Previous article Next article
feedback
Top