Dynamic variation of the microbial community structure during the long-time mono-fermentation of maize and sugar beet silage

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dc.contributor.authorKlang, Johanna
dc.contributor.authorTheuerl, Susanne
dc.contributor.authorSzewzyk, Ulrich
dc.contributor.authorHuth, Markus
dc.contributor.authorTölle, Rainer
dc.contributor.authorKlocke, Michael
dc.date.accessioned2017-07-14T10:50:12Z
dc.date.available2017-07-14T10:50:12Z
dc.date.issued2015
dc.description.abstractThis study investigated the development of the microbial community during a long-term (337 days) anaerobic digestion of maize and sugar beet silage, two feedstocks that significantly differ in their chemical composition. For the characterization of the microbial dynamics, the community profiling method terminal restriction fragment length polymorphism (TRFLP) in combination with a cloning-sequencing approach was applied. Our results revealed a specific adaptation of the microbial community to the supplied feedstocks. Based on the high amount of complex compounds, the anaerobic conversion rate of maize silage was slightly lower compared with the sugar beet silage. It was demonstrated that members from the phylum Bacteroidetes are mainly involved in the degradation of low molecular weight substances such as sugar, ethanol and acetate, the main compounds of the sugar beet silage. It was further shown that species of the genus Methanosaeta are highly sensitive against sudden stress situations such as a strong decrease in the ammonium nitrogen (NH4+-N) concentration or a drop of the pH value. In both cases, a functional compensation by members of the genera Methanoculleus and/or Methanosarcina was detected. However, the overall biomass conversion of both feedstocks proceeded efficiently as a steady state between acid production and consumption was recorded, which further resulted in an equal biogas yield.en
dc.description.sponsorshipDFG, KL 2069/3-1en
dc.identifier.eissn1751-7915
dc.identifier.issn1751-7907
dc.identifier.pmid25712194
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/6494
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-6002
dc.language.isoen
dc.relation.ispartof10.14279/depositonce-10792en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subject.ddc570 Biowissenschaften; Biologiede
dc.subject.ddc610 Medizin und Gesundheitde
dc.subject.othersyntrophic acetate oxidationen
dc.subject.otherscale anaerobic digestersen
dc.subject.otherbrewery waste-wateren
dc.subject.otherprotein degradationen
dc.subject.otherphylum chloroflexien
dc.subject.otherarchaeal communityen
dc.subject.otherbiogas reactorsen
dc.subject.otherbacteriumen
dc.titleDynamic variation of the microbial community structure during the long-time mono-fermentation of maize and sugar beet silageen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1111/1751-7915.12263
dcterms.bibliographicCitation.issue5
dcterms.bibliographicCitation.journaltitleMicrobial biotechnologyen
dcterms.bibliographicCitation.originalpublishernameWiley-Blackwellen
dcterms.bibliographicCitation.originalpublisherplaceOxforden
dcterms.bibliographicCitation.pageend775
dcterms.bibliographicCitation.pagestart764
dcterms.bibliographicCitation.volume8
tub.accessrights.dnbfree
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Technischen Umweltschutz::FG Umweltmikrobiologiede
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Umweltmikrobiologiede
tub.affiliation.instituteInst. Technischen Umweltschutzde
tub.publisher.universityorinstitutionTechnische Universität Berlin

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