Pre-incubation conditions determine the fermentation pattern and microbial community structure in fermenters at mild hydrostatic pressure
Ceron-Chafla, P.; García-Timermans, C.; de Vrieze, J.; Ganigué, R.; Boon, N.; Rabaey, K.; van Lier, J.B.; Lindeboom, R.E.F. (2022). Pre-incubation conditions determine the fermentation pattern and microbial community structure in fermenters at mild hydrostatic pressure. Biotechnol. Bioeng. 119(7): 1792-1807. https://dx.doi.org/10.1002/bit.28085
In: Biotechnology and Bioengineering. Wiley-Blackwell: New York. ISSN 0006-3592; e-ISSN 1097-0290, more
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| Author keywords |
anaerobic fermentation; halotolerance; mild hydrostatic pressure; piezotolerance; psychrotolerance |
| Authors | | Top |
- Ceron-Chafla, P.
- García-Timermans, C., more
- de Vrieze, J., more
- Ganigué, R., more
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- Boon, N., more
- Rabaey, K., more
- van Lier, J.B.
- Lindeboom, R.E.F.
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| Abstract |
Fermentation at elevated hydrostatic pressure is a novel strategy targeting product selectivity. However, the role of inoculum history and cross-resistance, that is, acquired tolerance from incubation under distinctive environmental stress, remains unclear in high-pressure operation. In our here presented work, we studied fermentation and microbial community responses of halotolerant marine sediment inoculum (MSI) and anaerobic digester inoculum (ADI), pre-incubated in serum bottles at different temperatures and subsequently exposed to mild hydrostatic pressure (MHP; < 10 MPa) in stainless steel reactors. Results showed that MHP effects on microbial growth, activity, and community structure were strongly temperature-dependent. At moderate temperature (20°C), biomass yield and fermentation were not limited by MHP; suggesting a cross-resistance effect from incubation temperature and halotolerance. Low temperatures (10°C) and MHP imposed kinetic and bioenergetic limitations, constraining growth and product formation. Fermentation remained favorable in MSI at 28°C and ADI at 37°C, despite reduced biomass yield resulting from maintenance and decay proportionally increasing with temperature. Microbial community structure was modified by temperature during the enrichment, and slight differences observed after MHP-exposure did not compromise functionality. Results showed that the relation incubation temperature—halotolerance proved to be a modifier of microbial responses to MHP and could be potentially exploited in fermentations to modulate product/biomass ratio. |
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