A key step in the chlorine cycle is the reduction of perchlorate (ClO) and chlorate (ClO) to chloride by microbial respiratory pathways. Perchlorate-reducing bacteria and chlorate-reducing bacteria differ in that the latter cannot use perchlorate, the most oxidized chlorine compound. However, a recent study identified a bacterium with the chlorate reduction pathway dominating a community provided only perchlorate. Here we confirm a metabolic interaction between perchlorate- and chlorate-reducing bacteria and define its mechanism. Perchlorate-reducing bacteria supported the growth of chlorate-reducing bacteria to up to 90% of total cells in communities and co-cultures. Chlorate-reducing bacteria required the gene for chlorate reductase to grow in co-culture with perchlorate-reducing bacteria, demonstrating that chlorate is responsible for the interaction, not the subsequent intermediates chlorite and oxygen. Modeling of the interaction suggested that cells specialized for chlorate reduction have a competitive advantage for consuming chlorate produced from perchlorate, especially at high concentrations of perchlorate, because perchlorate and chlorate compete for a single enzyme in perchlorate-reducing cells. We conclude that perchlorate-reducing bacteria inadvertently support large populations of chlorate-reducing bacteria in a parasitic relationship through the release of the intermediate chlorate. An implication of these findings is that undetected chlorate-reducing bacteria have likely negatively impacted efforts to bioremediate perchlorate pollution for decades.
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http://dx.doi.org/10.1038/s41396-020-0599-1 | DOI Listing |
Microbiology (Reading)
July 2023
Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown.
View Article and Find Full Text PDFWater Res
February 2023
CAS Key Laboratory of Urban Pollutant Conversion, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, China. Electronic address:
ISME J
May 2020
Department of Plant and Microbial Biology, University of California, Berkeley, CA, 94720, USA.
A key step in the chlorine cycle is the reduction of perchlorate (ClO) and chlorate (ClO) to chloride by microbial respiratory pathways. Perchlorate-reducing bacteria and chlorate-reducing bacteria differ in that the latter cannot use perchlorate, the most oxidized chlorine compound. However, a recent study identified a bacterium with the chlorate reduction pathway dominating a community provided only perchlorate.
View Article and Find Full Text PDFJ Hazard Mater
December 2019
CAS Key Laboratory of Urban Pollutant Conversion, Department of Applied Chemistry, University of Science & Technology of China, Hefei, 230026, China.
A Gram-negative chlorate-reducing bacterial strain XM-1 was isolated. The 16S rRNA gene sequence identified the isolate as Ochrobactrum anthropi XM-1, which was the first strain of genus Ochrobactrum reported having the ability to reduce chlorate. The optimum growth temperature and pH for strain XM-1 to reduce chlorate was found to be 30 °C and 5.
View Article and Find Full Text PDFFront Microbiol
July 2018
Energy Biosciences Institute, University of California, Berkeley, Berkeley, CA, United States.
Hydrogen sulfide production by sulfate reducing bacteria (SRB) is the primary cause of oil reservoir souring. Amending environments with chlorate or perchlorate [collectively denoted (per)chlorate] represents an emerging technology to prevent the onset of souring. Recent studies with perchlorate reducing bacteria (PRB) monocultures demonstrated that they have the innate capability to enzymatically oxidize sulfide, thus PRB may offer an effective means of reversing souring.
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