TY - JOUR
T1 - Selective adaptation of an anaerobic microbial community
T2 - Biohydrogen production by co-digestion of cheese whey and vegetables fruit waste
AU - Gomez-Romero, J.
AU - Gonzalez-Garcia, A.
AU - Chairez, I.
AU - Torres, L.
AU - García-Peña, E. I.
N1 - Funding Information:
This work was funded by Instituto Politecnico Nacional grant ( SIP-20140405 ).
PY - 2014/8/13
Y1 - 2014/8/13
N2 - 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.
AB - 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.
KW - Biohydrogen
KW - Cheese whey
KW - Co-digestion
KW - Microbial community
KW - Vegetable fruit waste
UR - http://www.scopus.com/inward/record.url?scp=84905262216&partnerID=8YFLogxK
U2 - 10.1016/j.ijhydene.2014.06.050
DO - 10.1016/j.ijhydene.2014.06.050
M3 - Artículo
SN - 0360-3199
VL - 39
SP - 12541
EP - 12550
JO - International Journal of Hydrogen Energy
JF - International Journal of Hydrogen Energy
IS - 24
ER -