Comparison of biogas sludge and raw crop material as source of hydrolytic cultures for anaerobic digestion

Weiß, Sabine; Somitsch, Walter; Klymiuk, Ingeborg; Trajanoski, Slave; Guebitz, Georg M.

doi:10.1016/j.biortech.2016.01.137

Cited by 28 publications

(9 citation statements)

References 30 publications

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“…have been shown to utilize cellulose, cellobiose, xylan, and xylose through the actions of hydrolytic enzymes (33). Furthermore, Ruminococcaceae is known to consist of a number of cellulolytic and amylolytic species that exclusively appear in the biomass-derived cultures of anaerobic digestion (43).…”

Section: Resultsmentioning

confidence: 99%

Dynamics of Microbial Populations Responsible for Biodegradation during the Full-Scale Treatment of Palm Oil Mill Effluent

et al. 2019

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Despite efforts to address the composition of the microbial community during the anaerobic treatment of palm oil mill effluent (POME), its composition in relation to biodegradation in the full-scale treatment system has not yet been extensively examined. Therefore, a thorough analysis of bacterial and archaeal communities was performed in the present study using MiSeq sequencing at the different stages of the POME treatment, which comprised anaerobic as well as facultative anaerobic and aerobic processes, including the mixed raw effluent (MRE), mixing pond, holding tank, and final discharge phases. Based on the results obtained, the following biodegradation processes were suggested to occur at the different treatment stages: (1) Lactobacillaceae (35.9%) dominated the first stage, which contributed to high lactic acid production; (2) the higher population of Clostridiaceae in the mixing pond (47.7%) and Prevotellaceae in the holding tank (49.7%) promoted acetic acid production; (3) the aceticlastic methanogen Methanosaetaceae (0.6–0.8%) played a role in acetic acid degradation in the open digester and closed reactor for methane generation; (4) Syntrophomonas (21.5–29.2%) appeared to be involved in the degradation of fatty acids and acetic acid by syntrophic cooperation with the hydrogenotrophic methanogen, Methanobacteriaceae (0.6–1.3%); and (5) the phenols and alcohols detected in the early phases, but not in the final discharge phase, indicated the successful degradation of lignocellulosic materials. The present results contribute to a better understanding of the biodegradation mechanisms involved in the different stages of the full-scale treatment of POME.

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Section: Resultsmentioning

confidence: 99%

Dynamics of Microbial Populations Responsible for Biodegradation during the Full-Scale Treatment of Palm Oil Mill Effluent

et al. 2019

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“…strains were analyzed for the presence of these enzyme activities as well as the maximum expression and activity conditions. A secreted enzyme from the culture media of each strain was collected daily and tested for the two enzyme activities at a variety of temperatures (30-70 C) and pH (3)(4)(5)(6)(7). Table 2 shows the highest activity achieved for the expression and activity condition of each of the two enzymes.…”

Section: Isolation and Characterization Of Lignin-degrading Bacterialmentioning

confidence: 99%

“…Rice straw is composed primarily of carbohydrate (67%) and lignin (28%) . The high amounts of carbohydrate in RS can be utilized as a carbon source for microbial biogas production . However, the lignin serves as a barrier to prevent access to the carbohydrate fraction.…”

Section: Introductionmentioning

confidence: 99%

Biological pretreatment of rice straw by ligninolytic Bacillus sp. strains for enhancing biogas production

Shah

Lee

Orts

et al. 2018

Env Prog and Sustain Energy

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Fermenting agricultural biomass, such as rice straw (RS), to methane is a promising solution to an ongoing waste problem. However, the biomass must first be pretreated to break down lignin thereby increasing accessibility of the substrate to fermentative organisms. Biological pretreatment by microorganisms represents a potentially economical strategy to prepare the biomass for fermentation. We isolated seven candidate ligninolytic Bacillus sp. strains based on their robustness for lignin degradation. The production of the ligninolytic enzymes from these strains was characterized and optimized. The bacterial strains were tested for their ability to pretreat RS and increase the yield of biomethane fermentation. It was determined that using mixed combinations of bacterial cultures was more effective than using individual strains. Overall, the study demonstrates the potential of using these Bacillus sp. strains as robust biocatalysts for processing lignocellulosic waste biomass. Significance: Newly isolated Bacillus sp. strains demonstrated an efficient degradation of lignin, Azure B dye, fast hydrolysis of rice straw, and improved biogas yields. This research suggests that, Bacillus sp. strains could be a source of novel enzymes, and an ideal candidate in bioprocessing of complex substrates”. © 2018 American Institute of Chemical Engineers Environ Prog, 38:e13036, 2019

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“…Bacterial community analysis and diversity assessment were performed on the retained sequences using the QIIME (v1.9.1) platform (Ju & Zhang, 2015). The procedure was as follows: (a) calibrating and aligning the high‐quality sequences with PyNAST (Awasthi et al., 2017); (b) using UCLASS to cluster the aligned sequences based on 100% similarity to establish a complete representative gene set of 16S rRNA; (c) clustering the aligned sequences based on 97% similarity by UCLASS to generate operational taxonomic units (OTUs) (Hou et al., 2016); (d) identifying and deleting chimeras in the constructed OTU matrix through ChimeraSlayer (Wei et al, 2016); (e) performing homology comparison among the representative reads with RDP, Greengenes, and SILVA databases, annotating taxonomic positions at the phylum, class, order, family and genus levels, and combining annotation results generated by different databases (Balvoiūt & Huson, 2017); (f) drawing phylogenetic tree based on OTU representative sequence with FastTree (Yu et al., 2017); (g) assessing bacterial abundance and diversity in each sample basing on α diversity indexes including the observed species, Shannon index, Chao1 index and Simpson index, evaluating whether the sequencing depth meets the requirements of subsequent bioinformatics analysis with Shannon Index Curve and exponential curve of observed species; (h) leveling all samples 1,000 times randomly based on the OTU matrix data according to the number of samples containing the minimum sequences to reduce error, combining the results obtained from the 1,000 replicates and doing β diversity analysis; (i) investigating inter‐sample β diversity by Principal Co‐ordinates Analysis (PCoA) based on UniFrac and cluster analysis by the Unweighted Pair‐Group Method with Arithmetic means (UPGMA).…”

Section: Methodsmentioning

confidence: 99%

Characterization of bacterial community and flavor differences of different types of Douchi

Wang

Xiang

Zhang

et al. 2021

Food Science & Nutrition

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According to the appearance and technology, traditional fermented Douchi can be divided into dried Douchi and wet Douchi. However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. Results showed that the cumulative average relative abundance of Firmicutes and Proteobacteria in the samples was as high as 95.93%, and the former was the core bacteria phylum. On the whole, the dominant bacteria in Douchi were Bacillus (50.67%), Staphylococcus (14.07%), Enterococcus (2.54%), Proteus (1.61%), Brevibacillus (1.46%), Providencia (1.26%), Weissella (1.24%), and Ureibacillus (1.19%). LEfSe analysis indicated that Bacillus can be used as a biomarker in dried fermented soybeans. Meanwhile, dried samples contained more intensive aromatic substances, but were significantly lower in W6S (selectivity to hydrogen) and W3S (methane‐aliph) compared with the wet samples. Aneurinibacillus and Brevibacillus were helpful to the formation of aromatic flavor in Douchi, but Vagococcus and Corynebacterium were the opposite. Gene and microbial phenotypic prediction showed that microorganisms in dried Douchi use protein more efficiently, while in wet Douchi, microbial energy metabolism was more vigorous. The pathogenic potential of microorganisms in dried samples was higher than that in wet. This study can sound the alarm for improving the safety of home‐brewed Douchi and provide guidance for the subsequent screening of strains that enhance the flavor of fermented soybeans.

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Comparison of biogas sludge and raw crop material as source of hydrolytic cultures for anaerobic digestion

Cited by 28 publications

References 30 publications

Dynamics of Microbial Populations Responsible for Biodegradation during the Full-Scale Treatment of Palm Oil Mill Effluent

Dynamics of Microbial Populations Responsible for Biodegradation during the Full-Scale Treatment of Palm Oil Mill Effluent

Biological pretreatment of rice straw by ligninolytic Bacillus sp. strains for enhancing biogas production

Characterization of bacterial community and flavor differences of different types of Douchi

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