This study addresses for the first time the influence of initial pH on the evolution of microbial consortia in dark fermentation of scotta permeate, using a high-throughput sequencing approach. Three fermentation phases could be detected: 1) a lag phase with no substantial differences in microbial composition at different initial pH values; 2) an exponential H2 production phase, accompanied by a general increase of Clostridium genus components and higher incidence of Trichococcus genus at neutral and alkaline pH; 3) a final stationary phase, characterized by a general increase of Bifidobacterium and Lactobacillus genera in all reactors. The initial pH value influenced the relative abundance of Trichococcus at 16–48 h of incubation. The metabolic activity of this genus increased the amount of metabolic precursors of H2 so that, when pH lowered to 5.4, clostridia in the reactors with initial alkaline pH become more active H2-producers than those in the others

Vasmara, C.; Pindo, M.; Micheletti, D.; Marchetti, R. (2018). Initial pH influences microbial communities composition in dark fermentation of scotta permeate. INTERNATIONAL JOURNAL OF HYDROGEN ENERGY, 43 (18): 8707-8717. doi: 10.1016/j.ijhydene.2018.03.122 handle: http://hdl.handle.net/10449/47207

Initial pH influences microbial communities composition in dark fermentation of scotta permeate

Pindo, M.;Micheletti, D.;
2018-01-01

Abstract

This study addresses for the first time the influence of initial pH on the evolution of microbial consortia in dark fermentation of scotta permeate, using a high-throughput sequencing approach. Three fermentation phases could be detected: 1) a lag phase with no substantial differences in microbial composition at different initial pH values; 2) an exponential H2 production phase, accompanied by a general increase of Clostridium genus components and higher incidence of Trichococcus genus at neutral and alkaline pH; 3) a final stationary phase, characterized by a general increase of Bifidobacterium and Lactobacillus genera in all reactors. The initial pH value influenced the relative abundance of Trichococcus at 16–48 h of incubation. The metabolic activity of this genus increased the amount of metabolic precursors of H2 so that, when pH lowered to 5.4, clostridia in the reactors with initial alkaline pH become more active H2-producers than those in the others
Alkaline pH
Cheese whey
Dark fermentation
High-throughput sequencing
Microbial community analysis
Trichococcus
Settore CHIM/11 - CHIMICA E BIOTECNOLOGIA DELLE FERMENTAZIONI
2018
Vasmara, C.; Pindo, M.; Micheletti, D.; Marchetti, R. (2018). Initial pH influences microbial communities composition in dark fermentation of scotta permeate. INTERNATIONAL JOURNAL OF HYDROGEN ENERGY, 43 (18): 8707-8717. doi: 10.1016/j.ijhydene.2018.03.122 handle: http://hdl.handle.net/10449/47207
File in questo prodotto:
File Dimensione Formato  
2018 IJHE.pdf

solo utenti autorizzati

Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 2.48 MB
Formato Adobe PDF
2.48 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/47207
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 22
  • ???jsp.display-item.citation.isi??? 23
social impact