ArticleFrontiers in microbiology2019
The Effect of Dissimilatory Manganese Reduction on Lactate Fermentation and Microbial Community Assembly.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 33 citations in OpenAlex.
- Serotype 2 Streptococcus suis growth inhibition mediated by intraspecies contact-dependent mechanism.Scientific reports · 2025Article
- Coordinated proteome change precedes cell lysis and death in a mat-forming cyanobacterium.The ISME journal · 2023Article
- Super-hydration and reduction of manganese oxide minerals at shallow terrestrial depths.Nature communications · 2022Article
- A review on the bioleaching of toxic metal(loid)s from contaminated soil: Insight into the mechanism of action and the role of influencing factors.Frontiers in microbiology · 2022Review
- A Novel "Microbial Bait" Technique for Capturing Fe(III)-Reducing Bacteria.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation and dissimilatory manganese (Mn) reduction are inter-related metabolic processes that microbes can perform in anoxic environments. Fermentation is less energetically favorable and is often not considered to compete for organic carbon with dissimilatory metal reduction. Therefore, the aim of our study was to investigate the outcome of the competition for lactate between fermentation and Mn oxide (birnessite) reduction in a mixed microbial community. A birnessite reducing enrichment culture was obtained from activated sludge with lactate and birnessite as the substrates. This enrichment was further used to test how various birnessite activities (0, 10, 20, and 40 mM) affected the rates of fermentation and metal reduction, as well as community composition. Increased birnessite activity led to a decrease of lactate consumption rate. Acetate and propionate were the main products. With increasing birnessite activity, the propionate/acetate ratio decreased from 1.4 to 0.47. Significant CO
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Registered trials
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