Selective adaptation of an anaerobic microbial community: Biohydrogen production by co-digestion of cheese whey and vegetables fruit waste |
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Authors: | J. Gomez-Romero,A. Gonzalez-GarciaL. Torres,E.I. Garcí a-Peñ a |
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Affiliation: | Bioprocesses Department, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politecnico Nacional, P.O. Box 07340, Mexico City, Mexico |
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Abstract: | The co-digestion process of crude cheese whey (CCW) with fruit vegetable waste (FVW) for biohydrogen production was investigated in this study. Five different C/N ratios (7, 17, 21, 31, and 46) were tested in 2 L batch systems at a pH of 5.5 and 37 °C. The highest specific biohydrogen production rate of 10.68 mmol H2/Lh and biohydrogen yield of 449.84 mL H2/g COD were determined at a C/N ratio of 21. A pyrosequencing analysis showed that the main microbial population at the initial stage of the co-digestion consisted of Bifidobacterium, with 85.4% of predominance. Hydrogen producing bacteria such as Klebsiella (9.1%), Lactobacillus (0.97%), Citrobacter (0.21%), Enterobacter (0.27%), and Clostridium (0.18%) were less abundant at this culture period. The microbial population structure was correlated with the lactate, acetate, and butyrate profiles obtained. Results demonstrated that the co-digestion of CCW with FVW improves biohydrogen production due to a better nutrient balance and improvement of the system's buffering capacity. |
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Keywords: | Biohydrogen Co-digestion Cheese whey Vegetable fruit waste Microbial community |
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