Regulation of the methanogenesis pathways by hydrogen at transcriptomic level in time

The biomethane formation from 4 H-2 + CO2 by pure cultures of two methanogens, Methanocaldococcus fervens and Methanobacterium thermophilum, has been studied. The goal of the study was to understand the regulation of the enzymatic steps associated with biomethane biosynthesis by H-2, using metagenom...

Teljes leírás

Elmentve itt :
Bibliográfiai részletek
Szerzők: Szuhaj Márk
Kakuk Balázs
Wirth Roland
Rákhely Gábor
Kovács Kornél Lajos
Bagi Zoltán
Dokumentumtípus: Cikk
Megjelent: 2023
Sorozat:APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 107 No. 20
Tárgyszavak:
doi:10.1007/s00253-023-12700-3

mtmt:34130955
Online Access:http://publicatio.bibl.u-szeged.hu/28253
Leíró adatok
Tartalmi kivonat:The biomethane formation from 4 H-2 + CO2 by pure cultures of two methanogens, Methanocaldococcus fervens and Methanobacterium thermophilum, has been studied. The goal of the study was to understand the regulation of the enzymatic steps associated with biomethane biosynthesis by H-2, using metagenomic, pan-genomic, and transcriptomic approaches. Methanogenesis in the autotrophic methanogen M. fervens could be easily "switched off" and "switched on" by H-2/CO2 within about an hour. In contrast, the heterotrophic methanogen M. thermophilum was practically insensitive to the addition of the H-2/CO2 trigger although this methanogen also converted H-2/CO2 to CH4. From practical points of view, the regulatory function of H-2/CO2 suggests that in the power-to-gas (P2G) renewable excess electricity conversion and storage systems, the composition of the biomethane-generating methanogenic community is essential for sustainable operation. In addition to managing the specific hydrogenotrophic methanogenesis biochemistry, H-2/CO2 affected several, apparently unrelated, metabolic pathways. The redox-regulated overall biochemistry and symbiotic relationships in the methanogenic communities should be explored in order to make the P2G technology more efficient.
Terjedelem/Fizikai jellemzők:6315-6324
ISSN:0175-7598