Biohydrogen production from dark fermentation of cheese whey: Influence of pH |
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| Affiliation: | 1. Department of Civil and Environmental Engineering and Architecture, University of Cagliari, Piazza d''Armi, 1, Cagliari, Italy;2. Environmental Geology and Geoengineering Institute (IGAG), National Research Council (CNR), Italy;3. Department of Civil and Environmental Engineering, University of Rome “La Sapienza”, Via Eudossiana, 18, Rome, Italy;1. Biomass and Waste Energy Laboratory, Korea Institute of Energy Research, 152 Gajeong-ro, Yuseong-gu, Daejeon 305-343, Republic of Korea;2. Division of Renewable Energy Engineering, University of Science and Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea;3. Department of Civil and Environmental Engineering, KAIST, 373-1 Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea;4. New Technology Research Team, Korea District Heating Corp. R&D Institute, 781 Yangjae-daero, Gangnam-gu, Seoul 135-220, Republic of Korea;1. Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luis, km 235, 13565-905 São Carlos, São Paulo, Brazil;2. Department of Hydraulics and Sanitation, School of Engineering of São Carlos, University of São Paulo, Av. Trabalhador São-carlense, 400, 13566-590 São Carlos, São Paulo, Brazil;1. Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via Di Biasio 43, 03043 Cassino, FR, Italy;2. Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, 80125 Naples, Italy;3. Department of Mathematics and Applications Renato Caccioppoli, University of Naples Federico II, via Cintia, Monte S. Angelo, I-80126 Naples, Italy;4. UNESCO-IHE Institute for Water Education, Westvest 7, 2611 AX Delft, The Netherlands;1. Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luis, km 235, CEP 13565-905 São Carlos, SP, Brazil;2. Department of Hydraulic and Sanitation, University of São Paulo, Av. Trabalhador Sãocarlense, 400, Centro, CEP 13566-590 São Carlos, SP, Brazil |
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| Abstract: | Hydrogen production from cheese whey through dark fermentation was investigated in this study in order to systematically analyse the effects of the operating pH. The effluents from pecorino cheese and mozzarella cheese production were the substrates used for the fermentation tests. Either CW only or a mixture of CW and heat-shocked activated sludge were used in mesophilic pH-controlled batch fermentation experiments. The results indicated that hydrogen production was strongly affected by multiple factors including the substrate characteristics, the addition of an inoculum as well as the pH. The process variables were found to affect to a varying extent numerous interrelated aspects of the fermentation process, including the hydrogen production potential, the type of fermentation pathways, as well as the process kinetics. The fermentation products varied largely with the operating conditions and mirrored the H2 yield. Significant fermentative biohydrogen production was attained at pHs of 6.5–7.5, with the best performance in terms of H2 generation potential (171.3 NL H2/kg TOC) being observed for CW from mozzarella cheese production, at a pH value of 6.0 with the heat-shocked inoculum. |
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| Keywords: | Biohydrogen Fermentation Cheese whey Metabolic pathways |
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