The phenotype and genotype of fermentative microbes

Abstract

Fermentation is a major type of metabolism carried out by many organisms. The study of this metabolism cuts across many fields, including cell biology, animal and human health, and biofuel production. Despite this broad importance, there has been no systematic study of fermentation across many organisms. Here we explore the phenotype and genotype of fermentative prokaryotes in order to gain insight into this metabolism. We assembled a dataset containing phenotypic records of 8,350 organisms (type strains) plus 4,355 genomes and 13.6 million genes. Fermentation was widespread, being found in 30% of all organisms and across the tree of life. Fermentative organisms were more likely than non-fermentative ones to have certain phenotypic traits. Some traits (such as oxygen insensitivity) were expected, but others (such as long cells) were surprising. Fermentative organisms also had a distinct genotype, with 9,450 gene functions and 337 metabolic pathways being more common in them. In a related analysis, we identified end products (metabolites) for 1,455 organisms fermenting 100 substrates. We found 55 products were formed in nearly 300 combinations, showing fermentation is more complex than previously realized. Additionally, we built metabolic models for 406 organisms and predicted which products they form. These models did not predict all products accurately, revealing gaps in our knowledge of metabolic pathways. Our study paints a full picture of fermentation while showing there is still much to learn about this type of metabolism. The microbiology community can explore resources in this work with an interactive tool (https://github.com/thackmann/FermentationExplorer).