1. Impact of Long Chain Fatty Acids on Glucose Fermentation Under Mesophilic Conditions
- Author
-
Jerald A. Lalman and I. Komjarova
- Subjects
Linoleic acid ,Population ,Butyrate ,Waste Disposal, Fluid ,Linoleic Acid ,chemistry.chemical_compound ,Humans ,Environmental Chemistry ,education ,Waste Management and Disposal ,Water Science and Technology ,education.field_of_study ,Chemistry ,Fatty Acids ,General Medicine ,Oleic acid ,Biodegradation, Environmental ,Glucose ,Biochemistry ,Fermentation ,Stearic acid ,Long chain fatty acid ,Stearic Acids ,Oleic Acid ,Mesophile - Abstract
The effects of three long chain fatty acids (LCFAs) on glucose fermentation at 37 degrees C were examined during this study. Linoleic acid (LA) was more inhibitory than oleic acid (OA) and stearic acid (SA). During glucose fermentation, the carbon flow was diverted towards the production of more reduced volatile fatty acids (VFAs) in cultures fed with unsaturated LCFAs. In cultures inoculated with LA and OA, butyrate was produced with elevated levels observed in cultures inoculated with LA. Propionate degradation was unaffected by the presence of SA; however, elevated levels and longer removal times were observed in cultures receiving LA and OA. Acetate accumulation indicated the acetoclastic methanogenic population was affected only by OA and LA.
- Published
- 2004