Butyric acid dominant volatile fatty acids production: Bio-augmentation of mixed culture fermentation by Clostridium butyricum

Atasoy, Merve; Çetecioğlu, Zeynep

doi:10.1016/j.jece.2020.104496

Cited by 48 publications

(15 citation statements)

References 45 publications

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“…Therefore, the bioaugmentation of C. aceticum enhanced not only acetic acid production but also increased propionic acid production indirectly and other acid productions (Alexander and Weuster-Botz, 2017). Nevertheless, the bioaugmentation of mixed culture by C. butyricum showed that the dominant acid type (propionic acid) was shifted to butyric acid by bioaugmentation (Atasoy and Cetecioglu, 2020). In addition, their results stated that bioaugmentation of C. butyricum did not only change dominant acid type but also significantly affect the VFA composition as well: propionic acid was decreased (from 60 ± 12 to 30 ± 17%) whereas, acetic (from 12 ± 7 to 20 ± 11%), butyric (from 21 ± 9 to 35 ± 4%), and valeric (from 8 ± 4 to 15 ± 5%) acids were increased by bioaugmentation (Atasoy and Cetecioglu, 2020).…”

Section: Volatile Fatty Acid Composition Shift At the Bioaugmented Reactormentioning

confidence: 96%

“…Nevertheless, the bioaugmentation of mixed culture by C. butyricum showed that the dominant acid type (propionic acid) was shifted to butyric acid by bioaugmentation (Atasoy and Cetecioglu, 2020). In addition, their results stated that bioaugmentation of C. butyricum did not only change dominant acid type but also significantly affect the VFA composition as well: propionic acid was decreased (from 60 ± 12 to 30 ± 17%) whereas, acetic (from 12 ± 7 to 20 ± 11%), butyric (from 21 ± 9 to 35 ± 4%), and valeric (from 8 ± 4 to 15 ± 5%) acids were increased by bioaugmentation (Atasoy and Cetecioglu, 2020). Therefore, despite pH (Atasoy et al, 2019b;Eryildiz et al, 2020), substrate type (Jankowska et al, 2017;Ma et al, 2017), and temperature (Jiang et al, 2013;Vanwonterghem et al, 2015) affected the VFA composition, the current results showed that type of monoculture in bioaugmentation is also one of the important parameters to effect acid type in fermentation.…”

Section: Volatile Fatty Acid Composition Shift At the Bioaugmented Reactormentioning

confidence: 99%

“…The bioaugmentation strategy was applied as explained by Atasoy and Cetecioglu (2020). It included three main phases; Phase A: before bioaugmentation (steady-state conditions based on COD concentration), Phase B: during bioaugmentation (the monoculture was added to the bioaugmented reactor in each cycle for 7 days as 10% of the reactor volume), and Phase C: after bioaugmentation (the reactors were operated for two sludge ages to observe the growth of monoculture in mixed culture).…”

Section: Bioaugmentation Strategymentioning

confidence: 99%

“…Recent studies suggested that bioaugmentation is a successful strategy to not only enhance microbial community performance for obtaining desired products (Tang et al, 2019;Atasoy and Cetecioglu, 2020;Li et al, 2020;Wu et al, 2020) but also improve the microbial community and their interactions for better adaptations to various environmental conditions (Tabatabaei et al, 2020). Bioaugmentation is a promising approach by adding microorganisms externally to the existing microbial community for improving the degradation rate of the contaminants (Cirne et al, 2006), enhancing the production efficiency of specific products (Chi et al, 2018;Tabatabaei et al, 2020), reducing the inhibition effects of some substances in the process (Yang et al, 2019), which has been used to find a solution for several practical issues in wastewater treatment plants (Herrero and Stuckey, 2015;Hong et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Bioaugmented Mixed Culture by Clostridium aceticum to Manipulate Volatile Fatty Acids Composition From the Fermentation of Cheese Production Wastewater

Atasoy

Çetecioğlu

2021

Front. Microbiol.

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Production of targeted volatile fatty acid (VFA) composition by fermentation is a promising approach for upstream and post-stream VFA applications. In the current study, the bioaugmented mixed microbial culture by Clostridium aceticum was used to produce an acetic acid dominant VFA mixture. For this purpose, anaerobic sequencing batch reactors (bioaugmented and control) were operated under pH 10 and fed by cheese processing wastewater. The efficiency and stability of the bioaugmentation strategy were monitored using the production and composition of VFA, the quantity of C. aceticum (by qPCR), and bacterial community profile (16S rRNA Illumina Sequencing). The bioaugmented mixed culture significantly increased acetic acid concentration in the VFA mixture (from 1170 ± 18 to 122 ± 9 mgCOD/L) compared to the control reactor. Furthermore, the total VFA production (from 1254 ± 11 to 5493 ± 36 mgCOD/L) was also enhanced. Nevertheless, the bioaugmentation could not shift the propionic acid dominancy in the VFA mixture. The most significant effect of bioaugmentation on the bacterial community profile was seen in the relative abundance of the Thermoanaerobacterales Family III. Incertae sedis, its relative abundance increased simultaneously with the gene copy number of C. aceticum during bioaugmentation. These results suggest that there might be a syntropy between species of Thermoanaerobacterales Family III. Incertae sedis and C. aceticum. The cycle analysis showed that 6 h (instead of 24 h) was adequate retention time to achieve the same acetic acid and total VFA production efficiency. Biobased acetic acid production is widely applicable and economically competitive with petroleum-based production, and this study has the potential to enable a new approach as produced acetic acid dominant VFA can replace external carbon sources for different processes (such as denitrification) in WWTPs. In this way, the higher treatment efficiency for WWTPs can be obtained by recovered substrate from the waste streams that promote a circular economy approach.

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Section: Volatile Fatty Acid Composition Shift At the Bioaugmented Reactormentioning

confidence: 96%

Section: Volatile Fatty Acid Composition Shift At the Bioaugmented Reactormentioning

confidence: 99%

Section: Bioaugmentation Strategymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bioaugmented Mixed Culture by Clostridium aceticum to Manipulate Volatile Fatty Acids Composition From the Fermentation of Cheese Production Wastewater

Atasoy

Çetecioğlu

2021

Front. Microbiol.

Self Cite

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“…Bioaugmentation has been received more focus on the function enhancement of microbial consortia in traditional fermented food. Bioaugmentation can produce desired products (Atasoy, et al 2020;Viesser, Jéssica A. 2021;Wang, W.H.…”

Section: Introductionmentioning

confidence: 99%

Bioaugmentation of Bacillus amyloliquefaciens-Bacillus kochii co-cultivation to improve sensory qualities of flue-cured tobacco

Zhu

et al. 2021

Preprint

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Flue-cured tobacco (FCT) with irritating and undesirable flavor must be treated with aging process. However, the spontaneous aging usually takes a very long time for the low efficiency. Bioaugmentation with functional strains is a promising method to improve FCT quality with high aging efficiency. To ease the adverse effect of excessive starch or protein content on the FCT quality, we screened B. amyloliquefaciens LB with high alpha-amylase and B. kochii SC with high neutral protease from the FCT microflora with the flow cytometry. The mono, co-culture of strains was subjected to solid-state fermentation with FCT. B. amyloliquefaciens monoculture at 2 days and B. kochii monoculture at 2.5 days achieved the optimum quality. B. amyloliquefaciens-B. kochii co-culture at a ratio of 3:1 fermenting for 2 days demonstrated a more comprehensive quality enhancement and higher functional enzyme activity than mono-cultivation. With the analysis of OPLS-DA model, there were 38 differential compounds between bioaugmentation samples. In co-cultivation, most of Maillard reaction products and terpenoid metabolites were at a higher level than other samples, which promoted an increase in aroma, softness and a decrease in irritation. This result was in line with our design about the quality enhancement of FCT with co-cultivation. In our study, we presented a promising bioaugmentation technique for changing the quality attributes of FCT in a short aging time.

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Biosynthesis of poly(3‐hydroxybutyrate‐co‐3‐hydroxvalerate) from volatile fatty acids by Cupriavidus necator

Cai

Jin

et al. 2022

J Basic Microbiol

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A promising strategy to alleviate the plastic pollution from traditional petroleum‐based plastics is the application of biodegradable plastics, in which polyhydroxyalkanoates (PHAs) have received increasing interest owing to their considerable biodegradability. In the PHAs family, poly(3‐hydroxybutyrate‐co‐3‐hydroxvalerate) (PHBV) has better mechanical properties, which possesses broader application prospects. With this purpose, the present study adopted Cupriavidus necator to synthesize PHBV utilizing volatile fatty acids (VFAs) as sole carbon sources. Results showed that the concentration and composition of VFAs significantly influenced the production of PHAs. Especially, even carbon VFAs (acetate and butyrate) synthesized only poly(3‐hydroxybutyrate) (PHB), while the addition of odd carbon VFAs (propionate and valerate) resulted in PHBV production. The 3‐hydroxyvalerate (3HV) contents in PHBV were directly determined by the specific VFAs compositions, in which valerate was the preferred substrate for 3HV accumulation. After optimization by response surface methodology, the highest PHBV accumulation achieved 79.47% in dry cells, and the conversion efficiency of VFAs to PHBV reached 40%, with the PHBV production of 1.20 ± 0.05 g/L. This study revealed the metabolic rule of VFAs converting into PHAs by C. necator and figured out the optimal VFAs condition for PHBV accumulation, which provides a valuable reference for developing downstream strategies of PHBV production in industrial applications in future.

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Butyric acid dominant volatile fatty acids production: Bio-augmentation of mixed culture fermentation by Clostridium butyricum

Cited by 48 publications

References 45 publications

Bioaugmented Mixed Culture by Clostridium aceticum to Manipulate Volatile Fatty Acids Composition From the Fermentation of Cheese Production Wastewater

Bioaugmented Mixed Culture by Clostridium aceticum to Manipulate Volatile Fatty Acids Composition From the Fermentation of Cheese Production Wastewater

Bioaugmentation of Bacillus amyloliquefaciens-Bacillus kochii co-cultivation to improve sensory qualities of flue-cured tobacco

Biosynthesis of poly(3‐hydroxybutyrate‐co‐3‐hydroxvalerate) from volatile fatty acids by Cupriavidus necator

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