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Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source
Anaerobic fermentation by an open mixed culture was investigated at different pH values (4–8.5) and with three substrates (glucose, glycerol and xylose). The populations established in each condition were assessed by denaturing gradient gel electrophoresis analysis of the 16S ribosomal RNA gene frag...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Berlin Heidelberg
2008
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7419374/ https://www.ncbi.nlm.nih.gov/pubmed/18800185 http://dx.doi.org/10.1007/s00253-008-1669-x |
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author | Temudo, Margarida F. Muyzer, Gerard Kleerebezem, Robbert van Loosdrecht, Mark C. M. |
author_facet | Temudo, Margarida F. Muyzer, Gerard Kleerebezem, Robbert van Loosdrecht, Mark C. M. |
author_sort | Temudo, Margarida F. |
collection | PubMed |
description | Anaerobic fermentation by an open mixed culture was investigated at different pH values (4–8.5) and with three substrates (glucose, glycerol and xylose). The populations established in each condition were assessed by denaturing gradient gel electrophoresis analysis of the 16S ribosomal RNA gene fragments. The fermentation pattern and the composition of the microbial population were also evaluated when operational variations were imposed (increase of substrate concentration or introduction of a second substrate). The experimental results demonstrated that at low and high pH values, a clearly different fermentation pattern was associated with the dominance of a specialised group of clostridiae. At intermediate pH values, the product spectrum was rather variable and seemed to be sensitive to variations in the microbial community. Different substrates resulted in the establishment of different microbial communities. When fed with a mixture of two substrates, mixotrophic microorganisms (capable of degrading both substrates) were found to overgrow the originally dominant specialists. Overall, the experiments have shown that some operational variables have a clear impact on the fermentation pattern and on the population established. However, a uniform relationship between the process characteristics (associated to a metabolic response) and the microbial population present is not always possible. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s00253-008-1669-x) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-7419374 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2008 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
spelling | pubmed-74193742020-08-18 Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source Temudo, Margarida F. Muyzer, Gerard Kleerebezem, Robbert van Loosdrecht, Mark C. M. Appl Microbiol Biotechnol Environmental Biotechnology Anaerobic fermentation by an open mixed culture was investigated at different pH values (4–8.5) and with three substrates (glucose, glycerol and xylose). The populations established in each condition were assessed by denaturing gradient gel electrophoresis analysis of the 16S ribosomal RNA gene fragments. The fermentation pattern and the composition of the microbial population were also evaluated when operational variations were imposed (increase of substrate concentration or introduction of a second substrate). The experimental results demonstrated that at low and high pH values, a clearly different fermentation pattern was associated with the dominance of a specialised group of clostridiae. At intermediate pH values, the product spectrum was rather variable and seemed to be sensitive to variations in the microbial community. Different substrates resulted in the establishment of different microbial communities. When fed with a mixture of two substrates, mixotrophic microorganisms (capable of degrading both substrates) were found to overgrow the originally dominant specialists. Overall, the experiments have shown that some operational variables have a clear impact on the fermentation pattern and on the population established. However, a uniform relationship between the process characteristics (associated to a metabolic response) and the microbial population present is not always possible. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s00253-008-1669-x) contains supplementary material, which is available to authorized users. Springer Berlin Heidelberg 2008-10-01 2008 /pmc/articles/PMC7419374/ /pubmed/18800185 http://dx.doi.org/10.1007/s00253-008-1669-x Text en © The Author(s) 2008 Open AccessThis is an open access article distributed under the terms of the Creative Commons Attribution Noncommercial License (https://creativecommons.org/licenses/by-nc/2.0), which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author(s) and source are credited. |
spellingShingle | Environmental Biotechnology Temudo, Margarida F. Muyzer, Gerard Kleerebezem, Robbert van Loosdrecht, Mark C. M. Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title | Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title_full | Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title_fullStr | Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title_full_unstemmed | Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title_short | Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source |
title_sort | diversity of microbial communities in open mixed culture fermentations: impact of the ph and carbon source |
topic | Environmental Biotechnology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7419374/ https://www.ncbi.nlm.nih.gov/pubmed/18800185 http://dx.doi.org/10.1007/s00253-008-1669-x |
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