The effects of six phenolic compounds (o-, m-, and p-cresol and 2-, 3-, and 4-ethylphenol) on the anaerobic biodegradation of phenol was examined in batch methanogenic cultures. Results showed that ethylphenols were more inhibitory of phenol degradation than were cresols. The inhibitory effects of the three isomers of cresol and ethylphenol did not vary with the isomer but rather with the substituted functional group.
|Number of pages||3|
|Journal||Applied and Environmental Microbiology|
|State||Published - May 1988|
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology