Using DNA-based stable isotope probing to reveal novel propionate- and acetate-oxidizing bacteria in propionate-fed mesophilic anaerobic chemostats
Using DNA-based stable isotope probing to reveal novel propionate- and acetate-oxidizing bacteria in propionate-fed mesophilic anaerobic chemostats
复制标题
使用基于 DNA 的稳定同位素探测揭示丙酸盐补给的中温厌氧恒化器中新型丙酸盐和乙酸盐氧化细菌
DOI:
10.1038/s41598-019-53849-0
复制
发表时间:
2019-11
影响因子:
4.6
通讯作者:
Yue-Qin Tang
中科院分区:
文献类型:
--
作者:
Hui-Zhong Wang;Xiao-Meng Lv;Yue Yi;Dan Zheng;Min Gou;Yong Nie;Bing Hu;Masaru K Nobu;Takashi Narihiro;Yue-Qin Tang
Propionate is one of the most important intermediates of anaerobic fermentation. Its oxidation performed by syntrophic propionate-oxidizing bacteria coupled with hydrogenotrophic methanogens is considered to be a rate-limiting step for methane production. However, the current understanding of SPOB is limited due to the difficulty of pure culture isolation. In the present study, two anaerobic chemostats fed with propionate as the sole carbon source were operated at different dilution rates (0.05 d−1 and 0.15 d−1). The propionate- and acetate-oxidizing bacteria in the two methanogenic chemostats were investigated combining DNA-stable isotope probing (DNA-SIP) and 16S rRNA gene high-throughput sequencing. The results of DNA-SIP with 13C-propionate/acetate suggested that, Smithella, Syntrophobacter, Cryptanaerobacter, and unclassified Rhodospirillaceae may be putative propionate-oxidizing bacteria; unclassified Spirochaetaceae, unclassified Synergistaceae, unclassified Elusimicrobia, Mesotoga, and Gracilibacter may contribute to acetate oxidation; unclassified Syntrophaceae and Syntrophomonas may be butyrate oxidizers. By DNA-SIP, unclassified OTUs with 16S rRNA gene abundance higher than 62% of total Bacteria in the PL chemostat and 38% in the PH chemostat were revealed to be related to the degradation of propionate. These results suggest that a variety of uncultured bacteria contribute to propionate degradation during anaerobic digestion. The functions and metabolic characteristics of these bacteria require further investigation.
登录
查看更多内容
影响因子:
5.1
作者:
Lueders, T;Manefield, M;Friedrich, MW
通讯作者:
Friedrich, MW
影响因子:
3.4
作者:
Ahlert S;Zimmermann R;Ebling J;König H
通讯作者:
König H
DOI:
10.1038/ismej.2017.143
发表时间:
2018-01
期刊:
The ISME journal
影响因子:
--
作者:
Ziels RM;Sousa DZ;Stensel HD;Beck DAC
通讯作者:
Beck DAC
影响因子:
2.8
作者:
HOUWEN, FP;PLOKKER, J;ZEHNDER, AJB
通讯作者:
ZEHNDER, AJB
影响因子:
4.4
作者:
Gan, Yanlu;Qiu, Qiongfen;Lu, Yahai
通讯作者:
Lu, Yahai