Product Diversity Linked to Substrate Usage in Chain Elongation by Mixed-Culture Fermentation

Environmental Science and Technology

Volumn 50, Issue 12, 2016, Pages 6467-6476

  Coma, Marta ^a   Vilchez Vargas, Ramiro ^a   Roume, Hugo ^a   Jauregui, Ruy ^b   Pieper, Dietmar H ^b   Rabaey, Korneel ^a  

^a GHENT UNIVERSITY   (Belgium)

^b HELMHOLTZ CENTRE FOR INFECTION RESEARCH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON; CARBOXYLATION; CHAINS; CLOSTRIDIUM; ETHANOL; FATTY ACIDS; MICROORGANISMS; SUBSTRATES; THERMOANALYSIS; VOLATILE FATTY ACIDS;

CHAIN ELONGATION; COMMUNITY ANALYSIS; DIFFERENT SUBSTRATES; ELECTRON ACCEPTOR; MICROBIAL COMMUNITIES; MULTIPLE SUBSTRATES; PRODUCT DIVERSITY; THERMO DYNAMIC ANALYSIS;

ELONGATION;

ACETIC ACID; ALCOHOL; BACTERIAL RNA; BUTYRIC ACID; CARBON DIOXIDE; FATTY ACID; FORMIC ACID; ISOBUTYRIC ACID; METHANOL; PROPANOL; PROPIONIC ACID; RNA 16S; ACETIC ACID DERIVATIVE; BUTYRIC ACID DERIVATIVE;

ARTIFICIAL SUBSTRATE; BACTERIUM; ELECTRON; FATTY ACID; FERMENTATION; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; SPECIES DIVERSITY; THERMODYNAMICS;

ANAEROBIC FERMENTATION; ARTICLE; BACTEROIDACEAE; CLOSTRIDIUM KLUYVERI; ENERGY CONSERVATION; EVOLUTIONARY ADAPTATION; GENE SEQUENCE; MICROBACTERIACEAE; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MIXED CELL CULTURE; NONHUMAN; SIGNAL TRANSDUCTION; THERMODYNAMICS; CHEMISTRY; CLOSTRIDIUM; FERMENTATION; METABOLISM;

BACTEROIDACEAE; CLOSTRIDIUM; CLOSTRIDIUM KLUYVERI; MICROBACTERIACEAE;

ACETATES; BUTYRATES; CLOSTRIDIUM; ETHANOL; FERMENTATION;

EID: 84975830651     PISSN: 0013936X     EISSN: 15205851     Source Type: Journal    
DOI: 10.1021/acs.est.5b06021     Document Type: Article

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