A microbiological study of biohydrogen production from beer lees

• Published in: International journal of hydrogen energy Vol. 38; no. 6; pp. 2709 - 2718
• Main Authors: Bando, Yukiko, Fujimoto, Naoshi, Suzuki, Masaharu, Ohnishi, Akihiro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 27.02.2013; Elsevier
• Subjects: Beer; Beer lees; Biofuel production; Biohydrogen production; Biological and medical sciences; Biotechnology; Clostridium; Clostridium roseum; Energy; Fermentation; Fundamental and applied biological sciences. Psychology; Industrial applications and implications. Economical aspects; Microbiological mechanism; Microorganisms; Organisms; PCR-DGGE; Production methods; Productivity; Wastes; VFA; Clostridium roseum; Biohydrogen production; PCR-DGGE; Beer lees; Microbiological mechanism; VS; DGGE; TS; Alternative fuel; Reaction product; Clostridiales; Denaturing gradient gel electrophoresis; Biogas; Mechanism; Brewing by product; Polymerase chain reaction; Gene amplification; DNA; Clostridiaceae; Bacteria; Bioenergy; Hydrogen production
• ISSN: 0360-3199; 1879-3487
• DOI: 10.1016/j.ijhydene.2012.11.142

In the present study, hydrogen-fermentation microflorae were examined in order to develop a microbial mechanism for application of hydrogen fermentation as a new technique for utilisation of beer lees, the main waste product from beer brewing. Stable hydrogen-fermentation microflorae were explored, and 8 influential microflorae, which required no additional treatments, were chosen from 33 environmental microflorae. The maximum hydrogen yield of 29.3 mL H2/g TS was obtained and was 9-times greater than that of previous studies when pre-treatment was not used. Additionally, the microfloral composition and hydrogen productivity of the main bacterium were analysed by culture-independent and culture-dependent methodologies. Results revealed 41 species belonging to 14 genera. From 151 strains isolated through culture-dependent methods, Clostridium roseum was the most common bacterium emerging as a useful organism for hydrogen production from beer lees. This report represents the first description of a microbiological mechanism for hydrogen fermentation from beer lees. ► Hydrogen fermentation is a promising new technique for utilization of beer lees. ► A total of 8 hydrogen-fermentation microflorae were obtained. ► The maximum hydrogen yield of 29.3 mL H2/g TS was obtained in no pre-treatment. ► Clostridium roseum has an important role in hydrogen production from beer lees substrates. ► C. roseum produces hydrogen via the butyrate pathway and consumes lactate.