Study of the Influence of Different Diphenol Compounds on Soil Microbial Activity by Microcalorimetry

Abstract

AbstractMicrocalorimetry was applied to follow the toxic effects caused by different diphenol compounds on microbial activity of Chinese fir soil. The activity of the microorganisms in soil was stimulated by adding 0.3 mL of a nutrient solution containing 2.5 mg of glucose and 2.5 mg of ammonium sulfate and the measurements were performed under a 35% controlled humidity at 28°C. Power‐time curves recorded on a microcalorimeter were followed by increasing the amount of diphenol compounds, which affected directly the total thermal effects evolved by the microorganisms. The curves showed a synergism on total thermal effect obtained by the addition of 2000 mg·kg−1 of resorcinol, causing a consumption of resorcinol by the microorganisms as a new source of nutrients. Above this dose, the total thermal effect decreased exponentially. However, the addition of catechol and hydroquinone caused the total thermal effects to decrease directly. It was concluded that the increase in the diphenol concentration strongly affected the microbial life in this ecosystem. Microcalorimetry appears as a suitable technique to carry out both qualitative and quantitative comparative studies of microbial activity in soil.