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Effect of initial bacteria concentration on hydrogen gas production from cheese whey powder solution by thermophilic dark fermentation
Author(s) -
Kargi Fikret,
Eren Nur Seza,
Ozmihci Serpil
Publication year - 2012
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.1558
Subject(s) - fermentation , chemistry , biomass (ecology) , yield (engineering) , dark fermentation , substrate (aquarium) , food science , fermentative hydrogen production , hydrogen production , sugar , reducing sugar , hydrogen , biohydrogen , agronomy , biology , materials science , organic chemistry , ecology , metallurgy
Abstract Dark fermentative hydrogen gas production from cheese whey powder solution was realized at 55°C. Experiments were performed at different initial biomass concentrations varying between 0.48 and 2.86 g L −1 with a constant initial substrate concentration of 26 ± 2 g total sugar (TS) per liter. The highest cumulative hydrogen evolution (633 mL, 30°C), hydrogen yield (1.56 mol H 2 mol −1 glucose), and H 2 formation rate (3.45 mL h −1 ) were obtained with 1.92 g L −1 biomass concentration. The specific H 2 production rate decreased with increasing biomasss concentration from the highest value (47.7 mL g −1 h −1 ) at 0.48 g L −1 biomass concentration. Total volatile fatty acid concentration varied beetween 10 and 14 g L −1 with the highest level of 14.2 g L −1 at biomass concentration of 0.48 g L −1 and initial TS content of 28.4 g L −1 . The experimental data were correlated with the Gompertz equation and the constants were determined. The most suitable initial biomass to substrate ratio yielding the highest H 2 yield and formation rate was 0.082 g biomass per gram of TS. © 2012 American Institute of Chemical Engineers Biotechnol. Prog., 28: 931–936, 2012