Functional redundancy ensures performance robustness in 3-stage PHA-producing mixed cultures under variable feed operation

Research output: Contribution to journalConference article

2 Citations (Scopus)

Abstract

Polyhydroxyalkanoates (PHA) are biopolymers that can be produced by mixed microbial cultures using wastes or industrial by-products, which represent an economical and environmental advantage over pure culture processes. The use of alternate feedstocks enables using seasonal by-products, providing that the process is resilient to transient conditions. The mixed microbial communities of a 3-stage PHA producing system fed initially with molasses and then cheese whey were investigated through amplicon sequencing of the 16S rRNA gene. The transition in feedstock resulted in an adaptation of the acidogenic community, where Actinobacteria dominated with sugarcane molasses (up to 93% of the operational taxonomic units) and Firmicutes, with cheese whey (up to 97%). The resulting fermentation products profile also changed, with a higher fraction of HV precursors obtained with molasses than cheese whey (7.1 ± 0.5 and 1.7 ± 0.7 gCOD/L, respectively). As for the PHA storing culture, the genera Azoarcus, Thauera and Paracoccus were enriched with fermented molasses (average 89% of Bacteria). Later, fermented cheese whey fostered a higher diversity, including some less characterised PHA-storers such as the genera Paenibacillus and Lysinibacillus. Although the microbial community structure was significantly affected by the feedstock shift, the acidogenic and PHA storing performance of the 3-stage system was very similar once a pseudo steady state was attained, showing that a reliable level of functional redundancy was attained in both mixed cultures.

Original languageEnglish
Pages (from-to)207-217
Number of pages11
JournalNew Biotechnology
Volume40
Issue numberPart B
DOIs
Publication statusPublished - 25 Jan 2018
Event9th Congress of the Spanish Federation of Biotechnologists/Annual Congress of Biotechnology (BAC) - Salamanca, Spain
Duration: 8 Jul 201510 Jul 2015

Fingerprint

Polyhydroxyalkanoates
Molasses
Cheeses
Redundancy
Cheese
Feedstocks
Byproducts
Thauera
Azoarcus
Paracoccus
Paenibacillus
Biopolymers
Industrial Waste
Saccharum
Fermentation
Actinobacteria
Bacteria
rRNA Genes
Genes
Whey

Keywords

  • acidogenesis
  • cheese whey
  • functional redundancy
  • Microbial ecology
  • molasses
  • polyhydroxyalkanoates (PHA)

Cite this

@article{f03bd42a9db24a35aa115c173ed988c1,
title = "Functional redundancy ensures performance robustness in 3-stage PHA-producing mixed cultures under variable feed operation",
abstract = "Polyhydroxyalkanoates (PHA) are biopolymers that can be produced by mixed microbial cultures using wastes or industrial by-products, which represent an economical and environmental advantage over pure culture processes. The use of alternate feedstocks enables using seasonal by-products, providing that the process is resilient to transient conditions. The mixed microbial communities of a 3-stage PHA producing system fed initially with molasses and then cheese whey were investigated through amplicon sequencing of the 16S rRNA gene. The transition in feedstock resulted in an adaptation of the acidogenic community, where Actinobacteria dominated with sugarcane molasses (up to 93{\%} of the operational taxonomic units) and Firmicutes, with cheese whey (up to 97{\%}). The resulting fermentation products profile also changed, with a higher fraction of HV precursors obtained with molasses than cheese whey (7.1 ± 0.5 and 1.7 ± 0.7 gCOD/L, respectively). As for the PHA storing culture, the genera Azoarcus, Thauera and Paracoccus were enriched with fermented molasses (average 89{\%} of Bacteria). Later, fermented cheese whey fostered a higher diversity, including some less characterised PHA-storers such as the genera Paenibacillus and Lysinibacillus. Although the microbial community structure was significantly affected by the feedstock shift, the acidogenic and PHA storing performance of the 3-stage system was very similar once a pseudo steady state was attained, showing that a reliable level of functional redundancy was attained in both mixed cultures.",
keywords = "acidogenesis, cheese whey, functional redundancy, Microbial ecology, molasses, polyhydroxyalkanoates (PHA)",
author = "Gilda Carvalho and In{\^e}s Pedras and Karst, {Soren M.} and Oliveira, {Catarina S. S.} and Duque, {Anouk F.} and Nielsen, {Per H.} and Reis, {Maria A. M.}",
note = "This work was supported by Fundacao para a Ciencia e a Tecnologia, Portugal (through projects PTDC/AGR-ALI/122741/2010, UID/Multi/04378/2013 and grants SFRH/BPD/88817/2012 and SFRH/BPD/88705/2012), by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007728), by the Danish Research Council for Strategic Research (EcoDesign-MBR), and by the EU through the project Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP), EU Integrated Project (FP7), contract No. 0265669; 2011-2015.",
year = "2018",
month = "1",
day = "25",
doi = "10.1016/j.nbt.2017.08.007",
language = "English",
volume = "40",
pages = "207--217",
journal = "New Biotechnology",
issn = "1871-6784",
publisher = "Elsevier Science B.V., Inc",
number = "Part B",

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TY - JOUR

T1 - Functional redundancy ensures performance robustness in 3-stage PHA-producing mixed cultures under variable feed operation

AU - Carvalho, Gilda

AU - Pedras, Inês

AU - Karst, Soren M.

AU - Oliveira, Catarina S. S.

AU - Duque, Anouk F.

AU - Nielsen, Per H.

AU - Reis, Maria A. M.

N1 - This work was supported by Fundacao para a Ciencia e a Tecnologia, Portugal (through projects PTDC/AGR-ALI/122741/2010, UID/Multi/04378/2013 and grants SFRH/BPD/88817/2012 and SFRH/BPD/88705/2012), by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007728), by the Danish Research Council for Strategic Research (EcoDesign-MBR), and by the EU through the project Ecoefficient Biodegradable Composite Advanced Packaging (EcoBioCAP), EU Integrated Project (FP7), contract No. 0265669; 2011-2015.

PY - 2018/1/25

Y1 - 2018/1/25

N2 - Polyhydroxyalkanoates (PHA) are biopolymers that can be produced by mixed microbial cultures using wastes or industrial by-products, which represent an economical and environmental advantage over pure culture processes. The use of alternate feedstocks enables using seasonal by-products, providing that the process is resilient to transient conditions. The mixed microbial communities of a 3-stage PHA producing system fed initially with molasses and then cheese whey were investigated through amplicon sequencing of the 16S rRNA gene. The transition in feedstock resulted in an adaptation of the acidogenic community, where Actinobacteria dominated with sugarcane molasses (up to 93% of the operational taxonomic units) and Firmicutes, with cheese whey (up to 97%). The resulting fermentation products profile also changed, with a higher fraction of HV precursors obtained with molasses than cheese whey (7.1 ± 0.5 and 1.7 ± 0.7 gCOD/L, respectively). As for the PHA storing culture, the genera Azoarcus, Thauera and Paracoccus were enriched with fermented molasses (average 89% of Bacteria). Later, fermented cheese whey fostered a higher diversity, including some less characterised PHA-storers such as the genera Paenibacillus and Lysinibacillus. Although the microbial community structure was significantly affected by the feedstock shift, the acidogenic and PHA storing performance of the 3-stage system was very similar once a pseudo steady state was attained, showing that a reliable level of functional redundancy was attained in both mixed cultures.

AB - Polyhydroxyalkanoates (PHA) are biopolymers that can be produced by mixed microbial cultures using wastes or industrial by-products, which represent an economical and environmental advantage over pure culture processes. The use of alternate feedstocks enables using seasonal by-products, providing that the process is resilient to transient conditions. The mixed microbial communities of a 3-stage PHA producing system fed initially with molasses and then cheese whey were investigated through amplicon sequencing of the 16S rRNA gene. The transition in feedstock resulted in an adaptation of the acidogenic community, where Actinobacteria dominated with sugarcane molasses (up to 93% of the operational taxonomic units) and Firmicutes, with cheese whey (up to 97%). The resulting fermentation products profile also changed, with a higher fraction of HV precursors obtained with molasses than cheese whey (7.1 ± 0.5 and 1.7 ± 0.7 gCOD/L, respectively). As for the PHA storing culture, the genera Azoarcus, Thauera and Paracoccus were enriched with fermented molasses (average 89% of Bacteria). Later, fermented cheese whey fostered a higher diversity, including some less characterised PHA-storers such as the genera Paenibacillus and Lysinibacillus. Although the microbial community structure was significantly affected by the feedstock shift, the acidogenic and PHA storing performance of the 3-stage system was very similar once a pseudo steady state was attained, showing that a reliable level of functional redundancy was attained in both mixed cultures.

KW - acidogenesis

KW - cheese whey

KW - functional redundancy

KW - Microbial ecology

KW - molasses

KW - polyhydroxyalkanoates (PHA)

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U2 - 10.1016/j.nbt.2017.08.007

DO - 10.1016/j.nbt.2017.08.007

M3 - Conference article

VL - 40

SP - 207

EP - 217

JO - New Biotechnology

JF - New Biotechnology

SN - 1871-6784

IS - Part B

ER -