Initial pH influences microbial communities composition in dark fermentation of scotta permeate
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 c...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Vasmara, Ciro [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2018transfer abstract |
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| Schlagwörter: |
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| Umfang: |
11 |
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| Übergeordnetes Werk: |
Enthalten in: External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs - Dedhia, Kavita ELSEVIER, 2018, official journal of the International Association for Hydrogen Energy, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:43 ; year:2018 ; number:18 ; day:3 ; month:05 ; pages:8707-8717 ; extent:11 |
| Links: |
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| DOI / URN: |
10.1016/j.ijhydene.2018.03.122 |
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ELV042789303 |
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| 520 | |a 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. | ||
| 520 | |a 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. | ||
| 650 | 7 | |a Alkaline pH |2 Elsevier | |
| 650 | 7 | |a Microbial community analysis |2 Elsevier | |
| 650 | 7 | |a <ce:italic>Trichococcus</ce:italic> |2 Elsevier | |
| 650 | 7 | |a High-throughput sequencing |2 Elsevier | |
| 650 | 7 | |a Dark fermentation |2 Elsevier | |
| 650 | 7 | |a Cheese whey |2 Elsevier | |
| 700 | 1 | |a Pindo, Massimo |4 oth | |
| 700 | 1 | |a Micheletti, Diego |4 oth | |
| 700 | 1 | |a Marchetti, Rosa |4 oth | |
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10.1016/j.ijhydene.2018.03.122 doi GBV00000000000551.pica (DE-627)ELV042789303 (ELSEVIER)S0360-3199(18)30912-1 DE-627 ger DE-627 rakwb eng 610 VZ 44.94 bkl Vasmara, Ciro verfasserin aut Initial pH influences microbial communities composition in dark fermentation of scotta permeate 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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 Elsevier Microbial community analysis Elsevier <ce:italic>Trichococcus</ce:italic> Elsevier High-throughput sequencing Elsevier Dark fermentation Elsevier Cheese whey Elsevier Pindo, Massimo oth Micheletti, Diego oth Marchetti, Rosa oth Enthalten in Elsevier Dedhia, Kavita ELSEVIER External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs 2018 official journal of the International Association for Hydrogen Energy New York, NY [u.a.] (DE-627)ELV000127019 volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 https://doi.org/10.1016/j.ijhydene.2018.03.122 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.94 Hals-Nasen-Ohrenheilkunde VZ AR 43 2018 18 3 0503 8707-8717 11 |
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10.1016/j.ijhydene.2018.03.122 doi GBV00000000000551.pica (DE-627)ELV042789303 (ELSEVIER)S0360-3199(18)30912-1 DE-627 ger DE-627 rakwb eng 610 VZ 44.94 bkl Vasmara, Ciro verfasserin aut Initial pH influences microbial communities composition in dark fermentation of scotta permeate 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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 Elsevier Microbial community analysis Elsevier <ce:italic>Trichococcus</ce:italic> Elsevier High-throughput sequencing Elsevier Dark fermentation Elsevier Cheese whey Elsevier Pindo, Massimo oth Micheletti, Diego oth Marchetti, Rosa oth Enthalten in Elsevier Dedhia, Kavita ELSEVIER External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs 2018 official journal of the International Association for Hydrogen Energy New York, NY [u.a.] (DE-627)ELV000127019 volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 https://doi.org/10.1016/j.ijhydene.2018.03.122 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.94 Hals-Nasen-Ohrenheilkunde VZ AR 43 2018 18 3 0503 8707-8717 11 |
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10.1016/j.ijhydene.2018.03.122 doi GBV00000000000551.pica (DE-627)ELV042789303 (ELSEVIER)S0360-3199(18)30912-1 DE-627 ger DE-627 rakwb eng 610 VZ 44.94 bkl Vasmara, Ciro verfasserin aut Initial pH influences microbial communities composition in dark fermentation of scotta permeate 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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 Elsevier Microbial community analysis Elsevier <ce:italic>Trichococcus</ce:italic> Elsevier High-throughput sequencing Elsevier Dark fermentation Elsevier Cheese whey Elsevier Pindo, Massimo oth Micheletti, Diego oth Marchetti, Rosa oth Enthalten in Elsevier Dedhia, Kavita ELSEVIER External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs 2018 official journal of the International Association for Hydrogen Energy New York, NY [u.a.] (DE-627)ELV000127019 volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 https://doi.org/10.1016/j.ijhydene.2018.03.122 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.94 Hals-Nasen-Ohrenheilkunde VZ AR 43 2018 18 3 0503 8707-8717 11 |
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10.1016/j.ijhydene.2018.03.122 doi GBV00000000000551.pica (DE-627)ELV042789303 (ELSEVIER)S0360-3199(18)30912-1 DE-627 ger DE-627 rakwb eng 610 VZ 44.94 bkl Vasmara, Ciro verfasserin aut Initial pH influences microbial communities composition in dark fermentation of scotta permeate 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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 Elsevier Microbial community analysis Elsevier <ce:italic>Trichococcus</ce:italic> Elsevier High-throughput sequencing Elsevier Dark fermentation Elsevier Cheese whey Elsevier Pindo, Massimo oth Micheletti, Diego oth Marchetti, Rosa oth Enthalten in Elsevier Dedhia, Kavita ELSEVIER External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs 2018 official journal of the International Association for Hydrogen Energy New York, NY [u.a.] (DE-627)ELV000127019 volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 https://doi.org/10.1016/j.ijhydene.2018.03.122 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.94 Hals-Nasen-Ohrenheilkunde VZ AR 43 2018 18 3 0503 8707-8717 11 |
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10.1016/j.ijhydene.2018.03.122 doi GBV00000000000551.pica (DE-627)ELV042789303 (ELSEVIER)S0360-3199(18)30912-1 DE-627 ger DE-627 rakwb eng 610 VZ 44.94 bkl Vasmara, Ciro verfasserin aut Initial pH influences microbial communities composition in dark fermentation of scotta permeate 2018transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier 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. 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 Elsevier Microbial community analysis Elsevier <ce:italic>Trichococcus</ce:italic> Elsevier High-throughput sequencing Elsevier Dark fermentation Elsevier Cheese whey Elsevier Pindo, Massimo oth Micheletti, Diego oth Marchetti, Rosa oth Enthalten in Elsevier Dedhia, Kavita ELSEVIER External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs 2018 official journal of the International Association for Hydrogen Energy New York, NY [u.a.] (DE-627)ELV000127019 volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 https://doi.org/10.1016/j.ijhydene.2018.03.122 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.94 Hals-Nasen-Ohrenheilkunde VZ AR 43 2018 18 3 0503 8707-8717 11 |
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English |
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Enthalten in External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs New York, NY [u.a.] volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 |
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Enthalten in External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs New York, NY [u.a.] volume:43 year:2018 number:18 day:3 month:05 pages:8707-8717 extent:11 |
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Alkaline pH Microbial community analysis <ce:italic>Trichococcus</ce:italic> High-throughput sequencing Dark fermentation Cheese whey |
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External auditory canal: Inferior, posterior-inferior, and anterior canal wall overhangs |
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Vasmara, Ciro @@aut@@ Pindo, Massimo @@oth@@ Micheletti, Diego @@oth@@ Marchetti, Rosa @@oth@@ |
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Initial pH influences microbial communities composition in dark fermentation of scotta permeate |
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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. |
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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. |
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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. |
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