Synthetic co-culture of autotrophic Clostridium carboxidivorans and chain elongating Clostridium kluyveri monitored by flow cytometry.

Autor: Bäumler M; Institute of Biochemical Engineering, TUM School of Engineering and Design, Technical University of Munich, Boltzmannstr. 15, Garching, 85748, Germany., Schneider M; Chair of Microbiology, TUM School of Life Sciences, Technical University of Munich, Emil-Ramann-Str. 4, Freising, Germany., Ehrenreich A; Chair of Microbiology, TUM School of Life Sciences, Technical University of Munich, Emil-Ramann-Str. 4, Freising, Germany., Liebl W; Chair of Microbiology, TUM School of Life Sciences, Technical University of Munich, Emil-Ramann-Str. 4, Freising, Germany., Weuster-Botz D; Institute of Biochemical Engineering, TUM School of Engineering and Design, Technical University of Munich, Boltzmannstr. 15, Garching, 85748, Germany.
Jazyk: angličtina
Zdroj: Microbial biotechnology [Microb Biotechnol] 2022 May; Vol. 15 (5), pp. 1471-1485. Date of Electronic Publication: 2021 Oct 20.
DOI: 10.1111/1751-7915.13941
Abstrakt: Syngas fermentation with acetogens is known to produce mainly acetate and ethanol efficiently. Co-cultures with chain elongating bacteria making use of these products are a promising approach to produce longer-chain alcohols. Synthetic co-cultures with identical initial cell concentrations of Clostridium carboxidivorans and Clostridium kluyveri were studied in batch-operated stirred-tank bioreactors with continuous CO/CO 2 -gassing and monitoring of the cell counts of both clostridia by flow cytometry after fluorescence in situ hybridization (FISH-FC). At 800 mbar CO, chain elongation activity was observed at pH 6.0, although growth of C. kluyveri was restricted. Organic acids produced by C. kluyveri were reduced by C. carboxidivorans to the corresponding alcohols butanol and hexanol. This resulted in a threefold increase in final butanol concentration and enabled hexanol production compared with a mono-culture of C. carboxidivorans. At 100 mbar CO, growth of C. kluyveri was improved; however, the capacity of C. carboxidivorans to form alcohols was reduced. Because of the accumulation of organic acids, a constant decay of C. carboxidivorans was observed. The measurement of individual cell concentrations in co-culture established in this study may serve as an effective tool for knowledge-based identification of optimum process conditions for enhanced formation of longer-chain alcohols by clostridial co-cultures.
(© 2021 The Authors. Microbial Biotechnology published by Society for Applied Microbiology and John Wiley & Sons Ltd.)
Databáze: MEDLINE
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