Influence of glucose fermentation on CO2 assimilation to acetate in homoacetogen <i>Blautia coccoides</i> GA-1

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  • Chong Liu
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • Jianzheng Li
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • Yupeng Zhang
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • Antwi Philip
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • En Shi
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • Xue Chi
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China
  • Jia Meng
    grid.19373.3f 0000000101933564 School of Municipal and Environmental Engineering Harbin Institute of Technology 150090 Harbin China

説明

<jats:title>Abstract</jats:title> <jats:p>Fermentation of glucose influences CO2 assimilation to acetate in homoacetogens. Blautia coccoides was investigated for a better understanding of the metabolic characteristics of homoacetogens in mixotrophic cultures. Batch cultures of the strain with H2/CO2 as a sole carbon source reached an acetate yield of 5.32 g/g dry cell weight after 240 h of incubation. Autotrophic metabolism was inhibited as glucose was added into the culture: the higher the glucose concentration the lower the autotrophic ability of the bacterium. Autotrophy was inhibited by high glucose concentration, probably due to the competition for coenzyme A between the Embden-Meyerhof-Parnas pathway and the Wood-Ljungdahl carbon fixation pathway, the energy (adenosine triphosphate) allocation for synthesis of cell carbon and reduction of CO2, in combination with the low pH caused by the accumulation of acetate.</jats:p>

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