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Impact of iron reduction on the metabolism of Clostridium acetobutylicum.

  • List C Environmental Microbiology Laboratory, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.
  • Hosseini Z Laboratory of Computational Systems Biotechnology, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.
  • Lederballe Meibom K Environmental Microbiology Laboratory, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.
  • Hatzimanikatis V Laboratory of Computational Systems Biotechnology, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.
  • Bernier-Latmani R Environmental Microbiology Laboratory, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland.
  • 2019-04-26
Published in:
  • Environmental microbiology. - 2019
Bacteria
Clostridium acetobutylicum
Fermentation
Iron
Oxidation-Reduction
English Iron is essential for most living organisms. In addition, its biogeochemical cycling influences important processes in the geosphere (e.g., the mobilization or immobilization of trace elements and contaminants). The reduction of Fe(III) to Fe(II) can be catalysed microbially, particularly by metal-respiring bacteria utilizing Fe(III) as a terminal electron acceptor. Furthermore, Gram-positive fermentative iron reducers are known to reduce Fe(III) by using it as a sink for excess reducing equivalents, as a form of enhanced fermentation. Here, we use the Gram-positive fermentative bacterium Clostridium acetobutylicum as a model system due to its ability to reduce heavy metals. We investigated the reduction of soluble and solid iron during fermentation. We found that exogenous (resazurin, resorufin, anthraquinone-2,6-disulfonate) as well as endogenous (riboflavin) electron mediators enhance solid iron reduction. In addition, iron reduction buffers the pH, and elicits a shift in the carbon and electron flow to less reduced products relative to fermentation. This study underscores the role fermentative bacteria can play in iron cycling and provides insights into the metabolic profile of coupled fermentation and iron reduction with laboratory experiments and metabolic network modelling.
Language
  • English
Open access status
hybrid
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https://sonar.ch/global/documents/282256
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