skip to main content
OSTI.GOV title logo U.S. Department of Energy
Office of Scientific and Technical Information

Title: Long-chain fatty acid feeding frequency in anaerobic codigestion impacts syntrophic community structure and biokinetics

Authors:
; ;
Publication Date:
Sponsoring Org.:
USDOE
OSTI Identifier:
1416053
Grant/Contract Number:
CSP 2791
Resource Type:
Journal Article: Publisher's Accepted Manuscript
Journal Name:
Water Research
Additional Journal Information:
Journal Volume: 117; Journal Issue: C; Related Information: CHORUS Timestamp: 2018-01-08 08:23:58; Journal ID: ISSN 0043-1354
Publisher:
Elsevier
Country of Publication:
United Kingdom
Language:
English

Citation Formats

Ziels, Ryan M., Beck, David A. C., and Stensel, H. David. Long-chain fatty acid feeding frequency in anaerobic codigestion impacts syntrophic community structure and biokinetics. United Kingdom: N. p., 2017. Web. doi:10.1016/j.watres.2017.03.060.
Ziels, Ryan M., Beck, David A. C., & Stensel, H. David. Long-chain fatty acid feeding frequency in anaerobic codigestion impacts syntrophic community structure and biokinetics. United Kingdom. doi:10.1016/j.watres.2017.03.060.
Ziels, Ryan M., Beck, David A. C., and Stensel, H. David. Thu . "Long-chain fatty acid feeding frequency in anaerobic codigestion impacts syntrophic community structure and biokinetics". United Kingdom. doi:10.1016/j.watres.2017.03.060.
@article{osti_1416053,
title = {Long-chain fatty acid feeding frequency in anaerobic codigestion impacts syntrophic community structure and biokinetics},
author = {Ziels, Ryan M. and Beck, David A. C. and Stensel, H. David},
abstractNote = {},
doi = {10.1016/j.watres.2017.03.060},
journal = {Water Research},
number = C,
volume = 117,
place = {United Kingdom},
year = {Thu Jun 01 00:00:00 EDT 2017},
month = {Thu Jun 01 00:00:00 EDT 2017}
}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record at 10.1016/j.watres.2017.03.060

Citation Metrics:
Cited by: 4works
Citation information provided by
Web of Science

Save / Share:
  • Three strains of an anaerobic thermophilic organoheterotrophic lipolytic alkalitolerant bacterium, Thermosyntropha lipolytica gen. nov., sp. nov. (type strain JW/VS-264{sup T}; DSM 11003) were isolated from alkaline hot springs of Lake Bogoria (Kenya). The cells were nonmotile, non-spore forming, straight or slightly curved rods. At 60{degrees}C, the pH range for growth determined at 25{degrees}C [pH{sup 25{degrees}C}] was 7.15 to 9.5, with an optimum between 8.1 and 8.9 (pH{sup 60{degrees}C} of 7.6 and 8.1). At a pH{sup 25{degrees}C} of 8.5 temperature range for growth was from 52 to 70{degrees}C, with an optimum between 60 and 66{degrees}C. The shortest doubling time was aroundmore » 1 h. In pure culture the bacterium grew in a mineral base medium supplemented with yeast extract, tryptone, Casamino Acids, betaine, and crotonate as carbon sources, producing acetate as a major product and constitutively a lipase. During growth in the presence of olive oil, free long-chain fatty acids were accumulated in the medium but the pure culture syntrophic coculture (Methanobacterium strain JW/VS-M29) the lipolytic bacteria grew on triacylglycerols and linear saturated and unsaturated fatty acids with 4 to 18 carbon atoms, but glycerol was not utilized. Fatty acids with even numbers of carbon atoms were degraded to acetate and methane, while from odd-numbered fatty acids 1 mol of propionate per mol of fatty acid was additionally formed. 16S rDNA sequence analysis identified Syntrophospora and Syntrophomonas spp. as closest phylogenetic neighbors.« less
  • No abstract prepared.
  • The inhibitory effect of long-chain fatty acids on the anaerobic digestion process was examined in batch experiments using synthetic substrates. The addition of long-chain fatty acids caused the appearance of the lag period in the methane production from acetate and in the degradation of both long-chain fatty acids and n-butyrate. Methane production from hydrogen proceeded without lag period although its rate was lowered. Fermentation of glucose was not inhibited. Neutral fat in the whole milk was easily hydrolyzed to long-chain fatty acids, which brought about the inhibition. The addition of calcium chloride reduced the inhibitory effect of long-chain fatty acids,more » but it did not do so after the culture had been exposed to long-chain fatty acids for more than several hours. The addition of calcium carbonate could not reduce the inhibition because of its insolubility. (Refs. 18).« less
  • The inhibitory effect of long-chain fatty acids on the anaerobic digestion process was examined in batch experiments using synthetic substrates. The addition of long-chain fatty acids caused the appearance of the lag period in the methane production from acetate and in the degradation of both long-chain fatty acids and n-butyrate. Methane production from hydrogen proceeded without lag period although its rate was lowered. Fermentation of glucose was not inhibited. Neutral fat in the whole milk was easily hydrolyzed to long-chain fatty acids, which brought about the inhibtion. The addition of calcium chloride reduced the inhibitory effect of long-chain fatty acids,more » but it did not do so after the culture had been exposed to long-chain fatty acids for more than several hours. The addition of calcium carbonate could not reduce the inhibition because of its insolubility. 18 refs.« less