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

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  • Handa Takuya
    Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology
  • Lim Choon-Ping
    Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology
  • Takase Yuta
    Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology
  • Miyanaga Kazuhiko
    Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology
  • Tomoe Yasuyoshi
    Japan Oil, Gas and Minerals National Corp.
  • Tanji Yasunori
    Department of Bioengineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology

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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.

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