ArticlePloS one2014
Microbial succession during thermophilic digestion: the potential of Methanosarcina sp.
Article in PloS one, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Chelator-mediated Fenton post-treatment enhances methane yield from lignocellulosic residues via microbial community modulation.Biotechnology for biofuels and bioproducts · 2025Article
- Lignin intermediates lead to phenyl acid formation and microbial community shifts in meso- and thermophilic batch reactors.Biotechnology for biofuels · 2021Article
- pH and Phosphate Induced Shifts in Carbon Flow and Microbial Community during Thermophilic Anaerobic Digestion.Microorganisms · 2020Article
- Microbial and Phenyl Acid Dynamics during the Start-up Phase of Anaerobic Straw Degradation in Meso- and Thermophilic Batch Reactors.Microorganisms · 2019Article
- Hydrogenotrophic Methanogenesis and Autotrophic Growth ofArchaea (Vancouver, B.C.) · 2018Article
- Unraveling the microbiome of a thermophilic biogas plant by metagenome and metatranscriptome analysis complemented by characterization of bacterial and archaeal isolates.Biotechnology for biofuels · 2016Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
A distinct succession from a hydrolytic to a hydrogeno- and acetotrophic community was well documented by DGGE (denaturing gradient gel electrophoresis) and dHPLC (denaturing high performance liquid chromatography), and confirmed by qPCR (quantitative PCR) measurements and DNA sequence analyses. We could prove that Methanosarcina thermophila has been the most important key player during the investigated anaerobic digestion process. This organism was able to terminate a stagnation phase, most probable caused by a decreased pH and accumulated acetic acid following an initial hydrolytic stage. The lack in Methanosarcina sp. could not be compensated by high numbers of Methanothermobacter sp. or Methanoculleus sp., which were predominant during the initial or during the stagnation phase of the fermentation, respectively.
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Registered trials
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