Microbial and Chemical Characterizations of Oil Field Water through Artificial Souring Experiment

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Yuta Takase¹  Kazuhiko Miyanaga¹  Takuya Handa¹  Yasunori Tanji¹  Choon-Ping Lim¹  Yasuyoshi Tomoe² 

[1] Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology;Japan Oil, Gas and Minerals National Corp.

关键词: Souring;    Microbiologically Influenced Corrosion;    Oil Field;    Sulfate-Reducing Bacteria;    dsrAB;   

DOI  :  10.1252/jcej.10we012

来源: Maruzen Company Ltd

【 摘 要 】

References(16)Cited-By(6)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.

【 授权许可】

Unknown