Effect of temperature on anaerobic ethanol oxidation and methanogenesis in acidic peat from a Northern Wetland

  • Metje M
  • Frenzel P
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Abstract

The effects of temperature on rates and pathways of CH4 production and on the abundance and structure of the archaeal community were investigated in acidic peat from a mire in northern Scandinavia (68 degrees N). We monitored the production of CH4 and CO2 over time and measured the turnover of Fe(II), ethanol, and organic acids. All experiments were performed with and without specific inhibitors (2-bromoethanesulfonate [BES] for methanogenesis and CH3F for acetoclastic methanogenesis). The optimum temperature for methanogenesis was 25 degrees C (2.3 micromol CH4.g [dry weight](-1) . day(-1)), but the activity was relatively high even at 4 degrees C (0.25 micromol CH4. g [dry weight](-1) . day(-1)). The theoretical lower limit for methanogenesis was calculated to be at -5 degrees C. The optimum temperature for growth as revealed by real-time PCR was 25 degrees C for both archaea and bacteria. The population structure of archaea was studied by terminal restriction fragment length polymorphism analysis and remained constant over a wide temperature range. Hydrogenotrophic methanogenesis accounted for about 80% of the total methanogenesis. Most 16S rRNA gene sequences that were affiliated with methanogens and all McrA sequences clustered with the exclusively hydrogenotrophic order Methanobacteriales, correlating with the prevalence of hydrogenotrophic methanogenesis. Fe reduction occurred parallel to methanogenesis and was inhibited by BES, suggesting that methanogens were involved in Fe reduction. Based upon the observed balance of substrates and thermodynamic calculations, we concluded that the ethanol pool was oxidized to acetate by the following two processes: syntrophic oxidation with methanogenesis (i) as an H2 sink and (ii) as a reductant for Fe(III). Acetate accumulated, but a considerable fraction was converted to butyrate, making volatile fatty acids important end products of anaerobic metabolism.

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Authors

  • Martina Metje

  • Peter Frenzel

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