Variations in the substrate composition and microbial community structure in the anaerobic fermentation process using the green algae Enteromorpha prolifera

Abstract

Enteromorpha prolifera is a nutrient-rich green alga and abound in the Yellow Sea and the Bohai Sea of China. In this study, E. prolifera was anaerobically digested for biogas production. The variations of chemical compositions and microbial community structure as well as the physical structure of E. prolifera in anaerobic digestion process were investigated. This is the first report of multiple ways to deeply analysis the process of E. prolifera anaerobic digestion. Results from the present work showed that the biogas obtained from E. prolifera anaerobic digestion could achieve 409.7 mL•g− 1 TS with an average methane concentration of 53.2%, and the VFAs content in substrate played a vital role for driving the biogas production of flora. Moreover, S1 of Thermotogaceae and Cenarchaeum, the dominant bacteria and archaea in digestion flora, respectively, played important roles in degrading E. prolifera, acidizing slurry, and providing methanogenic substrate for methanogens. Graphical Abstract

Fermentation of micro- and macroalgae as a way to produce value-added products

“… Chlorella sp. Methane Anaerobic digestion in liquid phase at 35 °C [31] Thermotogaceae, Cenarchaeum Enteromorpha prolifera Green microalgae Methane Anaerobic digestion in liquid phase at 55 °C, 16 days [32] Bacteroidetes, Firmicutes, Actinobacteriota, Chloroflexi, Rikenellaceae, Exiguobacterium, Petrimonas, Bacteroidia, Georgenia, Proteiniclasticum, Methanobacterium Biomass of lake algal blooms No data Methane Anaerobic digestion in liquid phase at 35 °C, 14 days [33] …”

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

“…The dominant bacteria in different fermented foods are also different. There may be symbiotic and alternate relationships among different microorganisms, which may affect metabolic pathways ( Ai, Tong, Wen, Chen, Huang, & Zhao, 2022 ). The metabolic pathways of microorganisms in the fermentation process are also complex and changeable.…”