Thermodynamics fermentative bacteria

In essence, SO reducers in this case are fermenting bacteria that depend on H2-consuming methanogens to maintain a low H2 partial pressure, thereby making fermentation thermodynamically feasible. In addition, methanogenic bacteria can consume the acetate produced by the SO reducers. 

Many of the important bacteria which mediate the over-all methane fermentation have not been isolated and questions about pathways are still unanswered. The use of thermodynamics may help in suggesting which of the many possible reactions are hkely, as well as helping to explain some of the observations about the process. The thermodynamic and kinetic analysis presented in this paper is apphed to steady-state reactor operation. 

The two temperature dependent coeflBcients kk and K in Equation 2 must be evaluated by some means to evaluate the significance of thermodynamics on the over-all methane fermentation process. The maximum electron transfer rate, is quite similar for a variety of heterotrophic and autotrophic bacteria (2), equaling 1 to 2 electron moles/gram dry weight of bacteria per day at 25 °C. Using the Arrhenius equation. 

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