Impact of operating history on mixed culture fermentation microbial ecology and product mixture

Lu, Y., Slater, F. R., Mohd-Zaki, Z., Pratt, S. and Batstone, D. J. (2011) Impact of operating history on mixed culture fermentation microbial ecology and product mixture. Water Science and Technology, 64 3: 760-765. doi:10.2166/wst.2011.699

Author Lu, Y.
Slater, F. R.
Mohd-Zaki, Z.
Pratt, S.
Batstone, D. J.
Title Impact of operating history on mixed culture fermentation microbial ecology and product mixture
Journal name Water Science and Technology   Check publisher's open access policy
ISSN 0273-1223
Publication date 2011
Sub-type Article (original research)
DOI 10.2166/wst.2011.699
Volume 64
Issue 3
Start page 760
End page 765
Total pages 6
Place of publication London, U.K.
Publisher IWA Publishing
Collection year 2012
Language eng
Formatted abstract
Mixed culture fermentation is an alternative to pure culture fermentation for production of biofuels and valuable products. A glucose-fed, continuous reactor was operated cyclically to a central pH of 5.5 from a number of precedent pHs, from 4.5 to 7.5. At each pH, stable chemical production was reached after 2 retention times and was held for least 2 further retention times prior to the next change. Bacterial groups were identified by phylogenetic analysis of 16S rRNA gene clones. Bacterial community dynamics were monitored by terminal-restriction fragment length polymorphism. More ethanol was produced at high pH, and more butyrate at lower pH. At pH 5.5, the product spectrum was not measurably influenced by precedent pH but showed seemingly random changes. The impact of precedent pH on community structure was more systematic, with clear indications that when the pH was returned to 5.5, the bacterial group that was dominant at the precedent pH remained at high abundance. This result is important, since it indicates a decoupling between microbial function (as indicated by product spectrum), and community structure. More work is needed to determine the longevity of this hysteresis effect. There was evidence that groups retained their ability to re-emerge even after times of low abundance.
Keyword Ethanol
Mixed culture
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
Advanced Water Management Centre Publications
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