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Interactions between amino‐acid‐degrading bacteria and methanogenic bacteria in anaerobic digestion
Author(s) -
Nagase Michihiko,
Matsuo Tomonori
Publication year - 1982
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260241009
Subject(s) - methanogenesis , amino acid , bacteria , chemistry , glycine , biochemistry , anaerobic bacteria , chloroform , organic chemistry , biology , genetics
Abstract The degradation of amino acids in anaerobic digestion was examined in terms of the interactions between amino‐acid‐degrading bacteria and methanogenic bacteria. Certain amino acids were degraded oxidatively by dehydrogenation, with methanogenic bacteria acting as H 2 acceptors. The inhibition of methanogenesis by chloroform also inhibited the degradation of these amino acids and/or caused variations in the composition of volatile acids produced from them. The presence of glycine reduced the inhibitory effect caused by chloroform, probably because glycine acted as an H 2 acceptor in place of methanogenic bacteria. This fact suggested that the coupled oxidation‐reduction reactions between two amino acids—one acting as the H 2 donor and the other acting as the H 2 acceptor–may occur in the anaerobic digestion of proteins or amino‐acid mixtures. The conversion of some proteins to volatile acids was not affected when methanogenesis was inhibited by chloroform. This suggested that the component amino acids of proteins may be degraded by the coupled oxidation‐reduction reactions and that the degradation of proteins may not be dependent on the activity of methanogenic bacteria as H 2 acceptors.