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 H2production 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 H2so 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.

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

VASMARA, CIRO;
2018

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 H2production 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 H2so 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, Ciro; Pindo, Massimo; Micheletti, Diego; Marchetti, Rosa*
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/634643
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