Improvement of hydrogen production by biological route using repeated batch cycles

•Hydrogen produced by dark fermentation based on repeated-batch cycles.•Extension superior to 900h was succeeded with alternated cycles of sugars.•Maximum H2 yield (3.4mol H2/mol hexose) resulted from alternated addition of sugars.•Maximum hydrogen productivity was 168.27mmol H2/L/day in 24h of proc...

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Published inProcess biochemistry (1991) Vol. 58; pp. 60 - 68
Main Authors Moreira, F.S., Machado, R.G., Romão, B.B., Batista, F.R.X., Ferreira, J.S., Cardoso, V.L.
Format Journal Article
LanguageEnglish
Published Barking Elsevier Ltd 01.07.2017
Elsevier BV
Subjects
Acetic acid
Butyric acid
Carbon sources
Clean energy
Consortia
Dark fermentation
Ethanol
Fermentation
Flux density
Glucose
Heat shock
Hydrogen
Hydrogen production
Lactic acid
Lactose
Microbial consortium
Microbiology
Microorganisms
Propionic acid
Repeated-batch operation
Microbial consortium
Repeated-batch operation
Hydrogen
Dark fermentation
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Summary:•Hydrogen produced by dark fermentation based on repeated-batch cycles.•Extension superior to 900h was succeeded with alternated cycles of sugars.•Maximum H2 yield (3.4mol H2/mol hexose) resulted from alternated addition of sugars.•Maximum hydrogen productivity was 168.27mmol H2/L/day in 24h of process.•Microorganisms followed the butyric-type fermentation. Hydrogen is considered a very clean energy source, since its combustion releases mainly water as a reaction product. Besides, it has the advantage of having the highest energy density when compared to any other fuel. This work studied the hydrogen production applying dark fermentation by a heat shock pre-treated microbial consortium. A repeated batch cycle operation was evaluated by adding glucose or lactose in an isolated, alternated or simultaneous ways, in order to keep the production of hydrogen for a longer time. Fermentations with simultaneous addition of glucose and lactose promoted maximum productivity of 168.27mmol H2L−1day−1. Nevertheless, the alternation of two carbon source (glucose and lactose) allowed keeping the culture active with potential to hydrogen production for a period of time higher than 900h. At the end of fermentation, the main products were lactic acid and butyric acid, followed by acetic acid, ethanol and propionic acid.
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2017.04.013