Registration Dossier
Registration Dossier
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EC number: 930-964-6 | CAS number: -
Biodegradation in soil
Administrative data
Link to relevant study record(s)
Description of key information
Monochloroacetic acid: Supporting studies: experimental results from publications.
Key value for chemical safety assessment
Additional information
Monochloroacetic acid:
Supporting studies: experimental results from publications:
A group of Pseudomonas-like bacteria decomposed monochloroacetic acid readily in media with yeast extract, peptone, or amino acids. The organisms are able to grow and produce chloride in the basal medium plus test substance, but the growth is slow and irregular. Further addition of 0.05% yeast extract results in rapid and vigorous growth (uniform turbidity and 89 -97% ionization of the chlorine) within 3 weeks. Peptone has a similar effect. The effect of peptone or yeast extract can be replaced by numerous amino acids (glycine, alanine, leucine, arginine, aspartic acid, asparagine, glutamic acid, lysine, histidine, cysteine, or methionine) in a concentration of 0.02%. Vitamins (thiamine, nicotinic acid, biotin, B12 have no appreciable effect. The organisms seemed to be more active in the soil than in vitro.
Strains of Trichoderma viride, Clonostachys sp. and Acrostalagmus sp. were found able to decompose monochloroacetic acid with liberation of chloride ions when grown in media with glucose, cellulose or xylan as additional carbon source. Several fungi, among them strains of T. viride, produced small amounts of chloride from monochloroacetic acid, while a considerable greater number of fungi were inactive.
Three groups of bacteria: Pseudomonas dehalogenans, Arthrobacter sp. and Agrobacterium sp., are able to dissimilate monochloroacetic acid with release of the chlorine in ionic form. Ps. dehalogenans displays the strongest activity with monochloroacetic acid. The last two groups of bacteria are remarkable by their very poor growth in routine media and their failure to utilize carbohydrates. Chloride production by all three groups of bacteria was strongly accelerated by continuous shaking of the culture and was accompanied by cell growth.
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