The effects of co-cultivation with the acetogen Acetitomaculum ruminis on the fermentative metabolism of the rumen fungi Neocallimastix patriciarum and Neocallimastix sp. strain L2

Elizabeth M R Rees, D. Lloyd, A. G. Williams

    Research output: Contribution to journalArticle

    Abstract

    The effects of co-cultivation with the hydrogen-utilizing acetogenic bacterium Acetitomaculum ruminis on the fermentative activities of the rumen fungi Neoccallimastix patriciarum or Neocallimastix sp. L2 were investigated. In both co-cultures acetate production increased, making it the predominant fermentation product, as the accumulation of lactate, formate, ethanol, H2 and (in the case of Neocallimastix sp. L2) succinate all decreased. The effects of co-cultivation with Methanobrevibacter smithii were more pronounced. Decreased activities of lactate dehydrogenase, alcohol dehydrogenase and (in the case of Neocallimastix sp. L2) fumarate reductase accompanied the shift in fermentation product formation. The rate of glucose utilization and the fungal biomass yield were also increased in the co-culture.

    Original languageEnglish
    Pages (from-to)175-180
    Number of pages6
    JournalFEMS Microbiology Letters
    Volume133
    Issue number1-2
    DOIs
    Publication statusPublished - 1995

    Fingerprint

    fermentation
    metabolism
    fungus
    alcohol
    ethanol
    acetate
    glucose
    hydrogen
    bacterium
    biomass
    effect
    product
    rate

    Keywords

    • Acetogen
    • Anaerobic fungi
    • C-culture
    • Metabolism
    • Neocallimastix

    Cite this

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    title = "The effects of co-cultivation with the acetogen Acetitomaculum ruminis on the fermentative metabolism of the rumen fungi Neocallimastix patriciarum and Neocallimastix sp. strain L2",
    abstract = "The effects of co-cultivation with the hydrogen-utilizing acetogenic bacterium Acetitomaculum ruminis on the fermentative activities of the rumen fungi Neoccallimastix patriciarum or Neocallimastix sp. L2 were investigated. In both co-cultures acetate production increased, making it the predominant fermentation product, as the accumulation of lactate, formate, ethanol, H2 and (in the case of Neocallimastix sp. L2) succinate all decreased. The effects of co-cultivation with Methanobrevibacter smithii were more pronounced. Decreased activities of lactate dehydrogenase, alcohol dehydrogenase and (in the case of Neocallimastix sp. L2) fumarate reductase accompanied the shift in fermentation product formation. The rate of glucose utilization and the fungal biomass yield were also increased in the co-culture.",
    keywords = "Acetogen, Anaerobic fungi, C-culture, Metabolism, Neocallimastix",
    author = "Rees, {Elizabeth M R} and D. Lloyd and Williams, {A. G.}",
    year = "1995",
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    language = "English",
    volume = "133",
    pages = "175--180",
    journal = "FEMS Microbiology Letters",
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    publisher = "Wiley-Blackwell",
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    The effects of co-cultivation with the acetogen Acetitomaculum ruminis on the fermentative metabolism of the rumen fungi Neocallimastix patriciarum and Neocallimastix sp. strain L2. / Rees, Elizabeth M R; Lloyd, D.; Williams, A. G.

    In: FEMS Microbiology Letters, Vol. 133, No. 1-2, 1995, p. 175-180.

    Research output: Contribution to journalArticle

    TY - JOUR

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    AU - Lloyd, D.

    AU - Williams, A. G.

    PY - 1995

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    AB - The effects of co-cultivation with the hydrogen-utilizing acetogenic bacterium Acetitomaculum ruminis on the fermentative activities of the rumen fungi Neoccallimastix patriciarum or Neocallimastix sp. L2 were investigated. In both co-cultures acetate production increased, making it the predominant fermentation product, as the accumulation of lactate, formate, ethanol, H2 and (in the case of Neocallimastix sp. L2) succinate all decreased. The effects of co-cultivation with Methanobrevibacter smithii were more pronounced. Decreased activities of lactate dehydrogenase, alcohol dehydrogenase and (in the case of Neocallimastix sp. L2) fumarate reductase accompanied the shift in fermentation product formation. The rate of glucose utilization and the fungal biomass yield were also increased in the co-culture.

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    KW - Anaerobic fungi

    KW - C-culture

    KW - Metabolism

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