A parametric response surface study of fermentative hydrogen production from cheese whey. (November 2017)

• Record Type: Journal Article
• Authors: Akhlaghi, Masoumeh; Boni, Maria Rosaria; De Gioannis, Giorgia; Muntoni, Aldo; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, Daniela
• Is Part Of: Bioresource technology. Volume 244:Part 1(2017)
• Page Start: 473
• Page End: 483
• Publication Date: 2017-11
• Subjects: Biological hydrogen production -- Cheese whey -- pH -- Inoculum-to-substrate ratio -- Response surface analysis; Biomass -- Periodicals; Biomass energy -- Periodicals; Bioremediation -- Periodicals; Agricultural wastes -- Periodicals; Factory and trade waste -- Periodicals; Organic wastes -- Periodicals; Bioénergie -- Périodiques; Déchets agricoles -- Périodiques; Déchets industriels -- Périodiques; Déchets organiques -- Périodiques; Déchets (Combustible) -- Périodiques; 662.88
• DOI: 10.1016/j.biortech.2017.07.158
• Languages: English
• ISSNs: 0960-8524

Abstract

Graphical abstract: Highlights: Biohydrogen production from cheese whey was studied through factorial experiments. The role of pH and ISR on H2 production was specifically assessed. Regression and response surface analyses were used to interpret the results. Multiple fermentation pathways were likely to overlap during fermentation. The maximum yield was 371 L H2 /kg TOCwhey for ISR = 1.44 g VS/g TOC and pH = 5.5. Abstract: Batch factorial experiments were performed on cheese whey + wastewater sludge mixtures to evaluate the influence of pH and the inoculum-to-substrate ratio (ISR) on fermentative H2 production and build a related predictive model. ISR and pH affected H2 potential and rate, and the fermentation pathways. The specific H2 yield varied from 61 (ISR = 0, pH = 7.0) to 371 L H2 /kg TOCwhey (ISR = 1.44 g VS/g TOC, pH = 5.5). The process duration range was 5.3 (ISR = 1.44 g VS/g TOC, pH = 7.5) − 183 h (ISR = 0, pH = 5.5). The metabolic products included mainly acetate and butyrate followed by ethanol, while propionate was only observed once H2 production had significantly decreased. The multiple metabolic products suggested that the process was governed by several fermentation pathways, presumably overlapping and mutually competing, reducing the conversion yield into H2 compared to that expected with clostridial fermentation.