TY - JOUR
T1 - Cheese whey as substrate of batch hydrogen production
T2 - Effect of temperature and addition of buffer
AU - Muñoz-Páez, K. M.
AU - Poggi-Varaldo, H. M.
AU - García-Mena, J.
AU - Ponce-Noyola, M. T.
AU - Ramos-Valdivia, A. C.
AU - Barrera-Cortés, J.
AU - Robles-González, I. V.
AU - Ruiz-Ordáz, N.
AU - Villa-Tanaca, L.
AU - Rinderknecht-Seijas, N.
N1 - Funding Information:
This work was supported by the projects ICYTDF now SECITI-GDF [PICCO 10-27 and 10-28] and CINVESTAV del IPN, CONACYT granted a graduate scholarship to KMM-P.
Funding Information:
The authors wish to thank SECITI-GDF for support with projects PICCO 10-27 and PICCO 10-28 and CINVESTAV del IPN for financial support to this research, and CONACYT for a graduate scholarship to KMM-P. The excellent help of Professor Elvira Ríos Leas, Mr Cirino Chávez-Rojas and Mr Gustavo Medina (Central Analítica) as well as Mr Rafael Hernández-Vera from the GBAER-EBRE Group, CINVESTAV del IPN, is gratefully acknowledged.
PY - 2014/5
Y1 - 2014/5
N2 - The aim of this work was to evaluate the effect of buffer addition and process temperature (ambient and 35°C) on H2 production in batch fermentation of cheese whey (CW). When the H2 production reached a plateau, the headspace of the reactors were flushed with N2 and reactors were re-incubated. Afterwards, only the reactors with phosphate buffer showed a second cycle of H2 production and 48% more H2 was obtained. The absence of a second cycle in non-buffered reactors could be related to a lower final pH than in the buffered reactors; the low pH could drive the fermentation to solvents production. Indeed a high solvent production was observed in non-buffered bioreactors as given by low ratios (defined as the ratio between sum of organic acid production and sum of solvents production). Regarding the process temperatures, no significant difference between the H2 production of reactors incubated at ambient temperature and at 35°C was described. After flushing the headspace of bioreactors with N2 at the end of the second cycle, the H2 production did not resume (in all reactors).
AB - The aim of this work was to evaluate the effect of buffer addition and process temperature (ambient and 35°C) on H2 production in batch fermentation of cheese whey (CW). When the H2 production reached a plateau, the headspace of the reactors were flushed with N2 and reactors were re-incubated. Afterwards, only the reactors with phosphate buffer showed a second cycle of H2 production and 48% more H2 was obtained. The absence of a second cycle in non-buffered reactors could be related to a lower final pH than in the buffered reactors; the low pH could drive the fermentation to solvents production. Indeed a high solvent production was observed in non-buffered bioreactors as given by low ratios (defined as the ratio between sum of organic acid production and sum of solvents production). Regarding the process temperatures, no significant difference between the H2 production of reactors incubated at ambient temperature and at 35°C was described. After flushing the headspace of bioreactors with N2 at the end of the second cycle, the H2 production did not resume (in all reactors).
KW - Cheese whey
KW - ambient temperature
KW - batch fermentation
KW - hydrogen
KW - phosphate buffer
UR - http://www.scopus.com/inward/record.url?scp=84904761714&partnerID=8YFLogxK
U2 - 10.1177/0734242X14527333
DO - 10.1177/0734242X14527333
M3 - Artículo
C2 - 24821747
SN - 0734-242X
VL - 32
SP - 434
EP - 440
JO - Waste Management and Research
JF - Waste Management and Research
IS - 5
ER -