Shifting the balance of fermentation products between hydrogen and volatile fatty acids: microbial community structure and function.

ABSTRACT: Fermentation is a key process in many anaerobic environments. Varying the concentration of electron donor fed to a fermenting community is known to shift the distribution of products between hydrogen, fatty acids and alcohols. Work to date has focused mainly on the fermentation of glucose, and how the microbial community structure is affected has not been explored. We fed ethanol, lactate, glucose, sucrose or molasses at 100 me- eq. L^-1, 200 me- eq. L^-1 or 400 me- eq. L^-1 to batch-fed cultures with fermenting, methanogenic communities. In communities fed high concentrations of electron donor, the fraction of electrons channeled to methane decreased, from 34% to 6%, while the fraction of electrons channeled to short chain fatty acids increased, from 52% to 8

SUBMITTER: Miceli JF 

PROVIDER: S-EPMC5975917 | biostudies-literature | 2016 Dec

REPOSITORIES: biostudies-literature