Influence of initial pH on hydrogen production from cheese whey

被引:190
作者
Ferchichi, M
Crabbe, E
Gil, GH
Hintz, W
Almadidy, A
机构
[1] KAM Biotechnol Ltd, Dept Res & Dev, Surrey, BC V3N 4N6, Canada
[2] Univ Victoria, Dept Biol, Victoria, BC V8W 2Y2, Canada
关键词
anaerobic fermentation; cheese whey; Clostridium; hydrogen production; pH; wastewater;
D O I
10.1016/j.jbiotec.2005.05.017
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Batch experiments were conducted to investigate the effect of initial pH, between 5 and 10, on fermentative hydrogen production from crude cheese whey (87.5% (v/v) by Clostridium saccharoperbutylacetonicum). Hydrogen was produced over the range of pH studied. The hydrogen production rate and yield peaked at an initial pH 6 and then steadily decreased as the pH increased. The highest rate and yield were 28.3 ml h(-1) and 7.89 mmol g(-1) lactose, respectively. Sugar consumption was unaffected between pH 5 and 9 and remained at 97%. All final pHs were acidic and increased alongside the initial pH. There was no correlation between the initial pH and the fermentation time; the times were shorter (50-52 h) between pH 6 and 8, and longer (62-82 h) outside this range. A modified Gompertz equation adequately described fermentative hydrogen production from cheese whey. The respective maximum hydrogen production rate and hydrogen potential at an optimal pH of 6 were 47.07 ml h(-1) and 1432 ml. Lag phase times were much longer at acidic pHs than at alkaline pHs. (c) 2005 Elsevier B.V. All rights reserved.
引用
收藏
页码:402 / 409
页数:8
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