Characterization and antimicrobial activity of lactic acid bacteria from fermentative bioreactors during hydrogen production using cassava processing wastewater

Rosa, Paula Rúbia Ferreira; Gomes, Bruna Carrer; Varesche, Maria Bernadete Amâncio; Silva, Edson Luiz

doi:10.1016/j.cej.2015.08.088

Cited by 38 publications

(30 citation statements)

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“…Cassava wastewater and cheese whey, main components of agro industrial processes, are considered as highly polluting due to their high organic load and the volume generated, representing a significant environmental impact for the agro-industry [19,20]. They were also used for the successful H 2 production [21][22][23][24][25]. The performance parameters were hydrogen production yield (HY) and hydrogen production rate (HPR).…”

Section: Dark Fermentation From Complex Wastewatersmentioning

confidence: 99%

“…The performance parameters were hydrogen production yield (HY) and hydrogen production rate (HPR). The process parameters including pH [22,26], hydraulic retention time [22,[27][28][29][30][31][32], temperature [33][34][35], substrate concentration [30,31,[36][37][38], different sludge [21], support materials [39], pretreatment of wastewater [24,25,[40][41][42], use of co-substrate [21,25,30,43,44], inoculum pretreatment [22,45,46], addition of nutrients [44,47], reactor configuration [45,48] and effects of some heavy metal ions [49] have already been evaluated. Several types of wastewaters listed in this review could produce hydrogen with a HY range of 0.74-5.3…”

Section: Dark Fermentation From Complex Wastewatersmentioning

confidence: 99%

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Review of Continuous Fermentative Hydrogen-Producing Bioreactors from Complex Wastewater

Rosa¹,

Silva²

2017

Frontiers in Bioenergy and Biofuels

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In recent years, the production of hydrogen through dark fermentation has become increasingly popular because it is a sustainable approach to produce clean energy. Thus, an evaluation of studies reported on hydrogen production from different complex wastewaters will be of immense importance in economizing production technologies. This work presents a review of the advances in the bioreactor and bioprocess design for biohydrogen production from different complex wastewaters. The biohydrogen production is discussed emphasizing the production metabolic pathways, bioreactor configuration and operation, organic loading rate (OLR), pretreatment of wastewater, as well as microbial diversity. Also, in this review, various bioreactor configurations and performance parameters including H 2 yield (HY) and hydrogen production rate (HPR) are evaluated and presented. The work concludes with challenges and prospects of biohydrogen production and claims for more systematic and comprehensive studies on the subject.

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Section: Dark Fermentation From Complex Wastewatersmentioning

confidence: 99%

Section: Dark Fermentation From Complex Wastewatersmentioning

confidence: 99%

Review of Continuous Fermentative Hydrogen-Producing Bioreactors from Complex Wastewater

Rosa¹,

Silva²

2017

Frontiers in Bioenergy and Biofuels

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“…The presence of lactic acid bacteria, decreased H 2 production likely due to substrate competition but also to the production of antimicrobial peptides by some members of the lactic acid bacteria family (Gomes et al ). Lactic acid bacteria are Gram‐positive and can produce lactic acid as the main product of carbohydrate fermentation (Rosa et al ). The presence of Lactobacillus has been observed in H 2 ‐producing reactors operated under stable and unstable conditions, since the fermentation of lactate played a dual role in the reactor, as both bioH 2 ‐producing (acetate + lactate → butyrate + H 2 ) and non‐H 2 ‐producing (lactate → propionate + acetate) (Fuess et al ).…”

Section: Resultsmentioning

confidence: 99%

The hydraulic retention time influences the abundance of Enterobacter, Clostridium and Lactobacillus during the hydrogen production from food waste

Santiago

Trably

Latrille

et al. 2019

Letters in Applied Microbiology

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The influence of hydraulic retention time (HRT) on the microbial communities was evaluated in an anaerobic sequencing batch reactor (AnSBR) using organic waste from a restaurant as the substrate. The relationship among Lactobacillus, Clostridium and Bacillus as key micro‐organisms on hydrogen production from organic solid waste was studied. The effect of the HRT (8–48 h) on the hydrogen production and the microbial community was evaluated. Quantitative PCR was applied to determine the abundance of bacteria (in particular, Enterobacter, Clostridium and Lactobacillus genera). An AnSBR fermentative reactor was operated for 111 cycles, with carbohydrate and organic matter removal efficiencies of 80 ± 15·42% and 22·1 ± 4·49% respectively. The highest percentage of hydrogen in the biogas (23·2 ± 11·1 %), and the specific production rate (0·42 ± 0·16 mmol H2 gVSadded−1 d−1) were obtained at an HRT of 48 h. The decrease in the HRT generated an increase in the hydrogen production rate but decreasing the content of the hydrogen in the gas. HRT significantly influence the abundance of Enterobacter, Clostridium and Lactobacillus during the hydrogen production from food waste leading the hydrogen production as well as the metabolic pathways. The microbial analysis revealed a direct relationship between the HRT and the presence of fermentative bacteria (Enterobacter, Clostridium and Lactobacillus genera). Clostridium sp. predominated at an HRT of 48 h, while Enterobacter and Lactobacillus predominated at HRTs between 8 and 24 h. Significance and Impact of the Study Significance and Impact of the Study: It was demonstrated that hydrogen production using food waste was influenced by the hydraulic retention time (HRT), and closely related to changes in microbial communities together with differences in metabolic patterns (e.g. volatile fatty acids, lactate, etc.). The decrease in the HRT led to the dominance of lactic acid bacteria within the microbial community whereas the increase in HRT favoured the emergence of Clostridium bacteria and the increase in acetic and butyric acids. Statistical data analysis revealed a direct relationship existing between the HRT and the microbial community composition in fermentative bacteria. This study provides new insight into the relationship between the bioprocess operation and the microbial community to understand better and control the biohydrogen production.

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“…PCR mix (50 µL) contained 25 µL of Taq PCR Master Mix (1.30 U polymerase, 150 µmol L −1 of each dNTP, 25 mmol L −1 MgCl 2 and 25 µL PCR buffer),1.6 µL of each primer (4 µmol L −1 ), 19.8 µL of sterilized double‐distilled water and 2 µL of 25‐fold diluted DNA solution. PCR reactions were performed as described previously …”

Section: Methodsmentioning

confidence: 99%

“…PCR reactions were performed as described previously. 15 PCR products were analyzed with DGGE using DCode apparatus (Bio-Rad, Hercules, CA, USA), and electrophoresis was performed in a 0.750 mm polyacrylamide gel (8% acrylamide-bisacrilamide, 37.5:1 w/v) in 1 × TAE buffer using a denaturing gradient from 30 to 60%, as described previously. 16 Electrophoresis was conducted with a constant voltage of 120 V for 4 h and a constant temperature of 60 ∘ C. The gels were stained in 4S red-plus (Molecular Probes) (1:10.000 v/v) for 30 min.…”

Section: Pcr-dggementioning

confidence: 99%

Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang‐shui, a traditional food made in northwest China

et al. 2019

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BACKGROUND Chinese jiang‐shui is fermented food without salt. In consideration of the few studies of the bacterial community and dynamics of jiang‐shui fermentation, the aim of this study was to investigate the microbial diversity and dynamics of jiang‐shui fermentation using high‐throughput sequencing (HTS), denaturing gradient gel electrophoresis (DGGE) and the culture‐dependent method. RESULTS The culture‐dependent method showed that pathogenic bacteria (Staphylococcus aureus, Salmonella and Escherichia coli) and yeast mainly existed in the early stage and lactic acid bacteria dominated until the end stage. HTS and DGGE revealed that Serratia marcescens, Serratia sp., Lactobacillus curvatus, Lactococcus lactis, uncultured bacterium and Bacillus thuringiensis started the fermentation, followed by the middle stage with Lactococcus lactis, Weissella sp. and Bacillus arthracis as the predominant species. The end stage was characterized with Lactobacillus pentosus, Weissella cibaria and Weissella sp. as the major bacteria. CONCLUSIONS The results showed that genera Serratia, Lactococcus, Weissella and Lactobacillus dominated the whole process of jiang‐shui fermentation. This study provided a good analysis of the bacterial changes of jiang‐shui fermentation, and future studies should consider the relationships among the sensory characteristics, microbial communities and metabolites. © 2019 Society of Chemical Industry

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Characterization and antimicrobial activity of lactic acid bacteria from fermentative bioreactors during hydrogen production using cassava processing wastewater

Cited by 38 publications

References 46 publications

Review of Continuous Fermentative Hydrogen-Producing Bioreactors from Complex Wastewater

Review of Continuous Fermentative Hydrogen-Producing Bioreactors from Complex Wastewater

The hydraulic retention time influences the abundance of Enterobacter, Clostridium and Lactobacillus during the hydrogen production from food waste

Bacterial community dynamics and physicochemical characteristics in natural fermentation of jiang‐shui, a traditional food made in northwest China

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