Impacts of short-term temperature fluctuations on biohydrogen production and resilience of thermophilic microbial communities |
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| Affiliation: | 1. LBE, Univ Montpellier, INRA, Narbonne, France;2. Tampere University, Faculty of Engineering and Natural Sciences, Tampere, Finland;1. Department of Electrical Engineering, Pondicherry Engineering College, Pondicherry University, Puducherry, India;2. Department of Electrical and Electronics Engineering, Pondicherry Engineering College, Puducherry, India;1. College of Materials Science and Engineering, Nanjing Tech University, 30 Puzhu Road(S), Nanjing 211816, PR China;2. Jiangsu Collaborative Innovation Center for Advanced Inorganic Function Composites, Nanjing Tech University, Nanjing 211816, PR China;3. School of Materials Science and Engineering, Southeast University, Nanjing 211189, PR China;1. State Key Laboratory of Heavy Oil Processing, College of New Energy and Materials, China University of Petroleum Beijing, 102249, PR China;2. Department of Materials Science and Engineering, College of New Energy and Materials, China University of Petroleum Beijing, 102249, PR China;1. Romanian Association for Hydrogen Energy, Rm. Valcea, Romania;2. National Research and Development Institute for Cryogenics and Isotopic Technologies ICSI, Rm. Valcea, Romania;3. ASAP Research Group, School of Computer Science, University of Nottingham, NG8 1BB, Nottingham, UK;4. Hertfordshire Business School, University of Hertfordshire, AL10 9BL, London, UK;5. Department of Production Management, Faculty of Business, Istanbul University, 34320 Avc?lar, Istanbul, Turkey |
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| Abstract: | Anaerobic microflora enriched for dark fermentative H2 production from a mixture of glucose and xylose was used in batch cultivations to determine the effects of sudden short-term temperature fluctuations on H2 yield and microbial community composition. Batch cultures initially cultivated at 55 °C (control) were subjected to downward (from 55 °C to 35 °C or 45 °C) or upward (from 55 °C to 65 °C or 75 °C) temperature shifts for 48 h after which, each culture was transferred to a fresh medium and cultivated again at 55 °C for two consecutive batch cycles. The average H2 yield obtained during the first cultivation at 55 °C was 2.1 ± 0.14 mol H2 mol?1 hexose equivalent. During the temperature shifts, the obtained H2 yields were 1.8 ± 0.15, 1.6 ± 0.27 and 1.9 ± 0.00 mol H2 mol?1 hexose equivalent at 35 °C, 45 °C and 65 °C, respectively, while no metabolic activity was observed at 75 °C. The sugars were completely utilized during the 48 h temperature shift to 35 °C but not at 65 °C and 45 °C. At the end of the second cycle after the different temperature shifts, the H2 yield obtained was 96.5, 91.6, 79.9 and 54.1% (second cycle after temperature shift to 35 °C, 45 °C, 65 °C and 75 °C, respectively) when compared to the average H2 yield produced in the control at 55 °C. Characterization of the microbial communities present in the control culture at 55 °C showed the predominance of Thermoanaerobacteriales, Clostridiales and Bacilliales. The microbial community composition differed based on the fluctuation temperature with Thermoanaerobacteriales being most dominant during the upward temperature fluctuations and Clostridiales being the most dominant during the downward temperature fluctuations. |
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| Keywords: | Dark fermentation Temperature fluctuation Resilience Recovery |
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