Effect of acid-pretreatment on hydrogen fermentation of food waste: Microbial community analysis by next generation sequencing |
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| Authors: | Dong-Hoon Kim Sujin Jang Yeo-Myeong Yun Mo-Kwon Lee Chungman Moon Won-Seok Kang Seung-Shin Kwak Mi-Sun Kim |
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| Affiliation: | 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 |
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| Abstract: | This work presents the effect of acid-pretreatment on H2 fermentation of food waste with detailed microbial information by next generation sequencing. The pretreated food waste at pH 1.0–4.0 was cultivated under mesophilic conditions without external inoculum addition. From the food waste acid-pretreated at pH 1–3, H2 yields in the range of 1.37–1.74 mol H2/mol hexoseadded were achieved, attaining the highest value at pH 2. Clostridium sp. such as Clostridium acetobutylicum ATCC 824 and Clostridium perfringens occupied more than 70% of total number of sequences at pH 1–3. On the other hand, in the control (no pretreatment) and at pH 4, lactic acid bacteria such as Lactobacillus and Streptococcus were found to be the dominant genus (>90% of total number of sequences), resulting in a low H2 yield. In addition, the effect of substrate concentration on H2 fermentation was investigated, and the maximum H2 productivity was estimated to be 27.2 L H2/L/d by Andrew's model. |
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| Keywords: | Hydrogen Food waste Acid pretreatment Next generation sequencing Lactic acid bacteria Substrate concentration |
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