Altering operational conditions during protein fermentation to volatile fatty acids modifies the associated bacterial community.

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  • Additional Information
    • Source:
      Publisher: Wiley-Blackwell Country of Publication: United States NLM ID: 101316335 Publication Model: Print Cited Medium: Internet ISSN: 1751-7915 (Electronic) Linking ISSN: 17517915 NLM ISO Abbreviation: Microb Biotechnol Subsets: MEDLINE
    • Publication Information:
      Publication: Hoboken, NJ : Wiley-Blackwell
      Original Publication: Oxford : Blackwell, c2008-
    • Subject Terms:
      Fatty Acids, Volatile*/metabolism ; Fermentation* ; Bioreactors*/microbiology ; Bacteria*/metabolism ; Bacteria*/genetics ; Bacteria*/classification; Hydrogen-Ion Concentration ; Anaerobiosis ; Proteins/metabolism ; Biota ; Microbiota
    • Abstract:
      In recent years, the production of volatile fatty acids (VFA) through mixed culture fermentation (MCF) has been gaining attention. Most authors have focused on the fermentation of carbohydrates, while other possible substrates, such as proteins, have not been considered. Moreover, there is little information about how operational parameters affect the microbial communities involved in these processes, even though they are strongly related to reactor performance and VFA selectivity. Hence, this study aims to evaluate how microbial composition changes according to three different parameters (pH, type of protein and micronutrient addition) during anaerobic fermentation of protein-rich side streams. For this, two continuous stirred tank reactors (CSTR) were fed with two different proteins (casein and gelatine) and operated at different conditions: three pH values (5.0, 7.0 and 9.0) with only macronutrients supplementation and two pH values (5.0 and 7.0) with micronutrients' supplementation as well. Firmicutes, Proteobacteria and Bacteroidetes were the dominant phyla in the two reactors at all operational conditions, but their relative abundance varied with the parameters studied. At pH 7.0 and 9.0, the microbial composition was mainly affected by protein type, while at acidic conditions the driving force was the pH. The influence of micronutrients was dependent on the pH and the protein type, with a special effect on Clostridiales and Bacteroidales populations. Overall, this study shows that the acidogenic microbial community is affected by the three parameters studied and the changes in the microbial community can partially explain the macroscopic results, especially the process selectivity.
      (© 2024 The Author(s). Microbial Biotechnology published by John Wiley & Sons Ltd.)
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    • Grant Information:
      ED431C-2021/37 Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia; ERA-IB-16-052 Agencia Estatal de Investigación; PCIN-2016-102 Agencia Estatal de Investigación; TED2021-130289B-I00 Agencia Estatal de Investigación
    • Accession Number:
      0 (Fatty Acids, Volatile)
      0 (Proteins)
    • Publication Date:
      Date Created: 20240627 Date Completed: 20240627 Latest Revision: 20241017
    • Publication Date:
      20241017
    • Accession Number:
      PMC11195571
    • Accession Number:
      10.1111/1751-7915.14505
    • Accession Number:
      38932670