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Influence of heat pre‐treated inoculum and pH control on the hydrogen production by microbial consortium
Author(s) -
Braz Romão Betânia,
Moreira Silva Felipe Thalles,
Coutinho de Barcelos Costa Henrique,
Santos Moreira Felipe,
de Souza Ferreira Juliana,
Regina Xavier Batista Fabiana,
Luiz Cardoso Vicelma
Publication year - 2018
Publication title -
environmental progress and sustainable energy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.495
H-Index - 66
eISSN - 1944-7450
pISSN - 1944-7442
DOI - 10.1002/ep.12672
Subject(s) - biohydrogen , fermentation , hydrogen production , chemistry , food science , fermentative hydrogen production , substrate (aquarium) , yield (engineering) , hydrogen , materials science , biology , organic chemistry , ecology , metallurgy
The production of hydrogen by biological route can be affected by various parameters. This work evaluated the influence of pH control during the fermentation process and the application of different inoculum heat pre‐treatment in the production of biohydrogen using cheese whey permeate as a substrate. The tested pH values were 5.5 and 6.5, and the thermal pre‐treatment was 50° C for 15 days and 93°C for 15 min. Results indicated that when the fermentation was controlled at pH 5.5 responses productivity and yield were, 129.33 (mmol H 2 /day L) and 4.04 (mol H 2 /mol substrate consumed), respectively. These results were higher compared with those obtained in the fermentation without pH control and pH controlled at 6.5. Regarding to the most efficient treatment was the thermal shock of 93°C for 15 min, maintaining the fermentation temperature at 30°C. Under this condition, the synthesis of hydrogen was faster and the maximum production was achieved in 25 h of process (128.82 mmol H 2 /day L), while the maximum production of the assay using non‐treated inoculum was attained in 43 h (109.14 mmol H 2 /day L). © 2017 American Institute of Chemical Engineers Environ Prog, 37: 505–512, 2018