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Functional redundancy ensures performance robustness in 3-stage PHA-producing mixed cultures under variable feed

Gilda Carvalho1, Inês Pedras1, Soren M Karst2

  • 1UCBIO-REQUIMTE, Chemistry Dept, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.

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|August 26, 2017
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Summary

Mixed microbial cultures efficiently produce polyhydroxyalkanoates (PHA) using diverse feedstocks like molasses and cheese whey. The microbial community adapts to feedstock changes, maintaining consistent PHA production through functional redundancy.

Keywords:
Microbial ecologyacidogenesischeese wheyfunctional redundancymolassespolyhydroxyalkanoates (PHA)

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Area of Science:

  • Biotechnology
  • Environmental Microbiology
  • Polymer Science

Background:

  • Polyhydroxyalkanoates (PHA) are biodegradable polymers produced by microorganisms.
  • Utilizing mixed microbial cultures with waste streams offers economic and environmental benefits.
  • Process resilience to feedstock variability is crucial for sustainable PHA production.

Purpose of the Study:

  • To investigate the microbial community dynamics in a 3-stage PHA production system.
  • To assess the impact of feedstock transition (molasses to cheese whey) on microbial composition and PHA production.
  • To evaluate the functional redundancy of mixed microbial cultures under different feeding conditions.

Main Methods:

  • Amplicon sequencing of the 16S rRNA gene to analyze microbial community structure.
  • Monitoring of fermentation products and PHA precursor profiles.
  • Comparison of microbial and PHA-storing performance before and after feedstock shift.

Main Results:

  • Feedstock transition significantly altered the acidogenic microbial community composition (Actinobacteria with molasses, Firmicutes with cheese whey).
  • Fermentation product profiles varied, with higher HV precursors from molasses.
  • PHA-storing communities shifted, with enrichment of specific genera (Azoarcus, Thauera, Paracoccus) on molasses and increased diversity (Paenibacillus, Lysinibacillus) on cheese whey.
  • Despite community shifts, PHA production performance remained stable, indicating functional redundancy.

Conclusions:

  • Mixed microbial cultures demonstrate adaptability to different feedstocks for PHA production.
  • Functional redundancy in microbial communities ensures stable biopolymer production despite significant structural changes.
  • This highlights the potential for using variable, low-cost feedstocks in sustainable PHA manufacturing.