Rheological behaviors of a novel exopolysaccharide produced by Sphingomonas WG and the potential application in enhanced oil recovery.

A novel exopolysaccharide, named WL gum, was obtained from the fermentation broth of Sphingomonas sp. WG. The effects of temperature and salinity on the rheological properties of WL gum solution and fermentation broth (WL-Fer) were systematically investigated and compared with another exopolysaccharide, welan gum (WG). The results showed that the network structures formed in WL solution were more compact than those of WG. WL solution and WL-Fer were not sensitive to high temperatures (80-120 °C) and only weakly affected by the cations (Na+, K+, and Ca2+). Moreover, Fe2+ and high temperature (100 °C) even enhanced the viscosity of WL-Fer. The results of flooding experiments demonstrated that the enhanced displacement efficiency of WL gum (14.55%) was similar to that of partially hydrolyzed polyacrylamide (HPAM, 13.36%) at 65 °C. And the enhanced displacement efficiency of WL-Fer was as high as 23.31%. It can be concluded that WL gum is a kind of potential and environmentally benign polymer that could be used in EOR, and the fermentation broth could be used directly after dilution.