RT info:eu-repo/semantics/article
T1 Feasibility study of biohydrogen production from acid cheese whey via lactate-driven dark fermentation
A1 Aranda Jaramillo, Brenda
A1 León Becerril, Elizabeth
A1 Aguilar Juárez, Oscar
A1 Castro Muñoz, Roberto
A1 García Depraect, Octavio
K1 Bioenergy
K1 Biomass energy
K1 Energía de la biomasa
K1 Biogas
K1 Renewable Energy
K1 Energías renovables
K1 Cheese whey
K1 Cheese
K1 Queso
K1 Whey
K1 Suero
K1 Fermentation
K1 Hydrogen
K1 Lactate
K1 2406.03 Bioenergética
K1 2302.12 Fermentación
K1 2303.14 Hidrogeno
AB The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). Mesophilic batch fermentations were performed with delipidated acid cheese whey at a fixed pH of 5.8 and driven by an acidogenic bacterial culture containing LAB and lactate-oxidizing hydrogen producers (LO-HPB). The results obtained indicated that it is technically feasible to produce hydrogen from undiluted cheese whey through lactate oxidation-mediated fermentation. It was elucidated that the acidogenic fermentation of cheese whey followed a two-step lactate-type fermentation, in which fermentable carbohydrates were first converted into lactate, and then lactate was metabolized into hydrogen with the co-production of butyrate. The hydrogen yield and the maximum volumetric hydrogen production rate achieved were 44.5 ± 2.9 NmL/g-CODfed and 1.9 NL/L-d, respectively. Further microbial community analysis revealed that Lactobacillus, Clostridium, and Klebsiella were the dominant bacterial genera when the hydrogen production rate peaked. It was therefore suggested that the metabolic potential behind the association between LAB and LO-HPB was important in driving the two-step lactate-type fermentation. Overall, the LD-DF can be a strategic hydrogen-producing pathway to be implemented with cheese whey.
PB MDPI
SN 2311-5637
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/66524
UL https://uvadoc.uva.es/handle/10324/66524
LA eng
NO Fermentation, 2023, Vol. 9, Nº. 7, 644
NO Producción Científica
DS UVaDOC
RD 07-ago-2024