Microbial communities affected by type of carbon “food” sources

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A new study has found that:

The type of carbon source affects not only the composition and activity of natural microbial communities, but also in turn the types of mineral products that form in their environment.

“We’ve illustrated that as microorganisms alter their environment, their environment then affects the type of microorganisms that are there and their activity.”

Researchers took anaerobic respiration microbial communities and presented them with one of three carbon sources: glucose, a six-carbon sugar; lactate, a four-carbon compound; or acetate, a simple two-carbon compound.

Their analysis showed that a distinct series of changes occurred consistently when microbes were exposed to lactate or acetate-rich environments. However, in glucose-rich environments, they observed varying patterns of changes.

“We think that, because glucose is a larger, more complex compound that can be broken down into many simpler compounds, this opens up more chemical pathways in the community through which it can be used, and that this diverse metabolic potential accounts for the different patterns we’re seeing,” said O’Loughlin.

Impact of Organic Carbon Electron Donors on Microbial Community Development under Iron- and Sulfate-Reducing Conditions

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