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Product diversity linked to substrate usage in chain elongation by mixed-culture fermentation

Marta Coma, Ramiro Vilchez Vargas, Hugo Roume, Ruy Jauregui, Dietmar H Pieper and Korneel Rabaey UGent (2016) ENVIRONMENTAL SCIENCE & TECHNOLOGY. 50(12). p.6467-6476
abstract
Acetate and ethanol can be converted to caproic acid by microorganisms through reverse beta-oxidation. There is limited insight into the versatility of chain elongation in view of different starting substrates, including even- and odd-carbon carboxylates and alcohols other than ethanol. Thermodynamic analyses show that most elongation pathways are energetically feasible. Through incubations of microbial communities with different substrate-pair combinations, we established that ethanol and propanol were both highly suitable for chain elongation. As an electron acceptor, acetate, propionate, and butyrate readily elongated with ethanol, whereas an adaptation period was necessary for formate. Isobutyrate and longer-chained fatty acids above butyrate were not elongated. The microbial communities converged, and consistent enrichment of Clostridium spp. was observed, independent of the supplied alcohol or carboxylate, with a strain related to Clostridium kluyveri dominating the enrichments. Community analysis also showed phylotypes related to Bacteroidaceae and Microbacteriaceae families in all tests that are capable of converting the base substrates to useful intermediates. These organisms were mainly enriched with methanol or formate. Our overall conclusion is thus that multiple substrates can be used for chain elongation and that this process is carried out by highly similar organisms for direct chain elongation irrespective of the substrate.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
CLOSTRIDIUM-KLUYVERI, REACTOR MICROBIOMES, ANAEROBIC-DIGESTION, CARBOXYLIC-ACIDS, HEXANOIC ACID, WASTE, COMMUNITIES, DYNAMICS, BUTYRATE, KINETICS
journal title
ENVIRONMENTAL SCIENCE & TECHNOLOGY
Environ. Sci. Technol.
volume
50
issue
12
pages
6467 - 6476
Web of Science type
Article
Web of Science id
000378469900042
JCR category
ENVIRONMENTAL SCIENCES
JCR impact factor
6.198 (2016)
JCR rank
12/229 (2016)
JCR quartile
1 (2016)
ISSN
0013-936X
DOI
10.1021/acs.est.5b06021
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8057446
handle
http://hdl.handle.net/1854/LU-8057446
date created
2016-08-30 14:25:56
date last changed
2016-12-19 15:47:20
@article{8057446,
  abstract     = {Acetate and ethanol can be converted to caproic acid by microorganisms through reverse beta-oxidation. There is limited insight into the versatility of chain elongation in view of different starting substrates, including even- and odd-carbon carboxylates and alcohols other than ethanol. Thermodynamic analyses show that most elongation pathways are energetically feasible. Through incubations of microbial communities with different substrate-pair combinations, we established that ethanol and propanol were both highly suitable for chain elongation. As an electron acceptor, acetate, propionate, and butyrate readily elongated with ethanol, whereas an adaptation period was necessary for formate. Isobutyrate and longer-chained fatty acids above butyrate were not elongated. The microbial communities converged, and consistent enrichment of Clostridium spp. was observed, independent of the supplied alcohol or carboxylate, with a strain related to Clostridium kluyveri dominating the enrichments. Community analysis also showed phylotypes related to Bacteroidaceae and Microbacteriaceae families in all tests that are capable of converting the base substrates to useful intermediates. These organisms were mainly enriched with methanol or formate. Our overall conclusion is thus that multiple substrates can be used for chain elongation and that this process is carried out by highly similar organisms for direct chain elongation irrespective of the substrate.},
  author       = {Coma, Marta and Vilchez Vargas, Ramiro and Roume, Hugo and Jauregui, Ruy and Pieper, Dietmar H and Rabaey, Korneel},
  issn         = {0013-936X},
  journal      = {ENVIRONMENTAL SCIENCE \& TECHNOLOGY},
  keyword      = {CLOSTRIDIUM-KLUYVERI,REACTOR MICROBIOMES,ANAEROBIC-DIGESTION,CARBOXYLIC-ACIDS,HEXANOIC ACID,WASTE,COMMUNITIES,DYNAMICS,BUTYRATE,KINETICS},
  language     = {eng},
  number       = {12},
  pages        = {6467--6476},
  title        = {Product diversity linked to substrate usage in chain elongation by mixed-culture fermentation},
  url          = {http://dx.doi.org/10.1021/acs.est.5b06021},
  volume       = {50},
  year         = {2016},
}

Chicago
Coma, Marta, Ramiro Vilchez Vargas, Hugo Roume, Ruy Jauregui, Dietmar H Pieper, and Korneel Rabaey. 2016. “Product Diversity Linked to Substrate Usage in Chain Elongation by Mixed-culture Fermentation.” Environmental Science & Technology 50 (12): 6467–6476.
APA
Coma, M., Vilchez Vargas, R., Roume, H., Jauregui, R., Pieper, D. H., & Rabaey, K. (2016). Product diversity linked to substrate usage in chain elongation by mixed-culture fermentation. ENVIRONMENTAL SCIENCE & TECHNOLOGY, 50(12), 6467–6476.
Vancouver
1.
Coma M, Vilchez Vargas R, Roume H, Jauregui R, Pieper DH, Rabaey K. Product diversity linked to substrate usage in chain elongation by mixed-culture fermentation. ENVIRONMENTAL SCIENCE & TECHNOLOGY. 2016;50(12):6467–76.
MLA
Coma, Marta, Ramiro Vilchez Vargas, Hugo Roume, et al. “Product Diversity Linked to Substrate Usage in Chain Elongation by Mixed-culture Fermentation.” ENVIRONMENTAL SCIENCE & TECHNOLOGY 50.12 (2016): 6467–6476. Print.