The present study investigated the impact of CO2 on ethanol-driven chain elongation and its related mechanism. The findings showed that CO2 acts as the initiator of chain elongation. Specifically, the effect of different CO2 dosages (0.5, 1.0, and 2.0 LCO2·L-1·d-1) on chain elongation was examined, revealing that the lower dosage of CO2 (0.5 LCO2·L-1·d-1) favored caproate biosynthesis, as evidenced by higher caproate yield and selectivity compared to the higher dosages (1.0 and 2.0 LCO2·L-1·d-1). A higher dosage of CO2 resulted in the acceleration of ethanol oxidation rate and excessive oxidation of ethanol. The isotopic experiment using 13CO2 indicated that CO2-C is incorporated into microbial biomass and extracellular products, providing direct evidence of CO2 fixation in bacteria involved in the chain elongation process. Furthermore, analysis of 16 S rRNA genes revealed that CO2 dosages have effects on microbial community structure. The relative abundance of chain elongators, such as Clostridium kluyveri and Oscillibacter valericigenes, was significantly increased after the addition of CO2 at 0.5 LCO2·L-1·d-1. Metagenomic analysis showed that the relative abundance of key functional genes related to reverse β-oxidization pathway and fatty acid biosynthesis pathway was upgraded more than 30% under the addition of 0.5 LCO2·L-1·d-1. Overall, this research provides a systematic investigation of the effect of CO2 on chain elongation and offers a research basis for optimizing the chain elongation system.
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