Hydrogen fermentation of food waste by alkali-shock pretreatment: Microbial community analysis and limitation of continuous operation

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In the study, at first, batch tests were performed to investigate the effect of alkali-shock on H-2 production from food waste (FW). After alkali-pretreatment of FW at pH 9.0-13.0, the FW was cultivated under mesophilic condition at pH 6.0 for 30 h without external inoculum addition. The amount of H-2 production from FW pretreated at pH 11.0 and 12.0 was higher than that achieved in other pretreatment pH. The main metabolite was butyrate, and Clostridium were dominant at pH 11.0 and 12.0. Meanwhile, lactate was the main metabolite with Enterococcus and Streptococcus being the dominant genus at other pretreatment pH. When the batch process was switched to a continuous mode, H-2 production was significantly dropped due to the increased activity of H-2-consumers. The reliability of alkali-pretreatment at pH 11.0 was proven by repeating the scale-up batch process, recording 1.57 +/- 0.11 mol H-2/mol hexoseadded (17 +/- 2 L H-2/kg FW) and 4.39 +/- 0.32 L H-2/L/d.
Publisher
ELSEVIER SCI LTD
Issue Date
2015-06
Language
English
Article Type
Article
Keywords

PH CONTROL; MANAGEMENT; BACTERIA; BATCH

Citation

BIORESOURCE TECHNOLOGY, v.186, pp.215 - 222

ISSN
0960-8524
DOI
10.1016/j.biortech.2015.03.031
URI
http://hdl.handle.net/10203/200971
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