I have a sample of fat and I want to reduce sulfate in it without breaking the fats, what are the best SRB species to use? I have found Desulfovibrio vulgaris to be the model microorganism in many studies, but I am not sure which organism to choose.
Dear Khatereh Ghassemi,
What kind of fat you have used?
Since SRBs are anaerobic bacteria you need special maintenance system for anaerobes.
I found the common lactate-utilisers easy to handle. If you have access to a glove chamber, they grow as colonies on agar plates, greatly simplifying their handling.
Jim C Philp Thank you for the answer, can you name some examples of the ones you would recommend? I want to use species that are unable or hardly able to use long chain fatty acids as their energy source; and of course fast and easy growing conditions would be a plus.
Vulgaris, as you mention. I also used desulfuricans a lot, and I isolated my own strains. But this was a long time ago. The best reference at the time for fatty acid profiles was Postgate’s book. I’m not sure who is best now, but Schlegel and his coworkers became world leaders on SRB.
None were fast, but by far the best way is an anaerobic glove box to minimise exposure to oxygen.
I agree, the incomplete oxidizing Desulfovibrio species are suitable to reduce sulfate content. These species are also easier to handle in comparison to other SRB (from Pfennig - Widdel studies). However, there is a question for donor electrons for sulfate reduction. Desulfovibrio species are using well - lactate, ethanol.
Dear Khatereh Ghassemi,
it's a interesting question. May I ask how much volume your sample is and what the fat species are? If you want to use SRB to remove sulfate, you will get sulfide in the sample which may also have a effect, or this will not?
Best!
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