Effect of the accuracy of pH control on hydrogen fermentation

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pH, known as the most important parameter in H-2 fermentation, cannot be precisely controlled in a scaled-up fermenter as in a lab fermenter. In the preset work, to assess the effect of pH control accuracy on H-2 fermentation, the pH was controlled at 6.0 +/- 0.1, 6.0 +/- 0.3, 6.0 +/- 0.5, 6.0 +/- 0.7, and 6.0 +/- 0.9 during batch fermentation of food waste. Up to deviation of +/- 0.3, a high H-2 yield of 1.67-1.73 mol H-2/mol hexose(added) was attained with producing butyrate as a major metabolite (>70% of total organic acids produced). A huge drop of H-2 production, however, was observed at deviation >+/- 0.5 with lowered substrate utilization and increased production of lactate. Next generation sequencing results showed that Clostridium was found to be the dominant genus (76.4% of total number of sequences) at deviation of +/- 0.1, whereas the dominant genus was changed to lactic acid bacteria such as Streptococcus and Lactobacillus with increase of deviation value.
Publisher
ELSEVIER SCI LTD
Issue Date
2015-03
Language
English
Article Type
Article
Keywords

RIBOSOMAL-RNA; WASTE; GENE

Citation

BIORESOURCE TECHNOLOGY, v.179, pp.595 - 601

ISSN
0960-8524
DOI
10.1016/j.biortech.2014.10.128
URI
http://hdl.handle.net/10203/200925
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