Batch factorial experiments were performed on cheese whey + wastewater sludge mixtures to evaluate the influence of pH and the inoculum-to-substrate ratio (ISR) on fermentative H-2 production and build a related predictive model. ISR and pH affected H-2 potential and rate, and the fermentation pathways. The specific H-2 yield varied from 61 (ISR = 0, pH= 7.0) to 371 L H-2/kg TOCwhey (ISR = 1.44 g VS/g TOC, pH = 5.5). The process duration range was 5.3 (ISR = 1.44 g VS/g TOC, pH = 7.5) - 183 h (ISR = 0, pH= 5.5). The metabolic products included mainly acetate and butyrate followed by ethanol, while propionate was only observed once H-2 production had significantly decreased. The multiple metabolic products suggested that the process was governed by several fermentation pathways, presumably overlapping and mutually competing, reducing the conversion yield into H-2 compared to that expected with clostridial fermentation.

A parametric response surface study of fermentative hydrogen production from cheese whey / Akhlaghi, Masoumeh; Boni, Maria Rosaria; De Gioannis, G.; Muntoni, A.; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, D.. - In: BIORESOURCE TECHNOLOGY. - ISSN 0960-8524. - STAMPA. - 244:(2017), pp. 473-483. [10.1016/j.biortech.2017.07.158]

A parametric response surface study of fermentative hydrogen production from cheese whey

AKHLAGHI, MASOUMEH;BONI, Maria Rosaria;POLETTINI, Alessandra;POMI, Raffaella;ROSSI, ANDREINA;
2017

Abstract

Batch factorial experiments were performed on cheese whey + wastewater sludge mixtures to evaluate the influence of pH and the inoculum-to-substrate ratio (ISR) on fermentative H-2 production and build a related predictive model. ISR and pH affected H-2 potential and rate, and the fermentation pathways. The specific H-2 yield varied from 61 (ISR = 0, pH= 7.0) to 371 L H-2/kg TOCwhey (ISR = 1.44 g VS/g TOC, pH = 5.5). The process duration range was 5.3 (ISR = 1.44 g VS/g TOC, pH = 7.5) - 183 h (ISR = 0, pH= 5.5). The metabolic products included mainly acetate and butyrate followed by ethanol, while propionate was only observed once H-2 production had significantly decreased. The multiple metabolic products suggested that the process was governed by several fermentation pathways, presumably overlapping and mutually competing, reducing the conversion yield into H-2 compared to that expected with clostridial fermentation.
2017
Biological hydrogen production; cheese whey; inoculum-to-substrate ratio; pH; response surface analysis
01 Pubblicazione su rivista::01a Articolo in rivista
A parametric response surface study of fermentative hydrogen production from cheese whey / Akhlaghi, Masoumeh; Boni, Maria Rosaria; De Gioannis, G.; Muntoni, A.; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, D.. - In: BIORESOURCE TECHNOLOGY. - ISSN 0960-8524. - STAMPA. - 244:(2017), pp. 473-483. [10.1016/j.biortech.2017.07.158]
File allegati a questo prodotto
File Dimensione Formato  
Akhlaghi_ Parametric response_2017.pdf

solo utenti autorizzati

Note: paper completo
Tipologia: Versione editoriale (versione pubblicata con il layout dell'editore)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 1.49 MB
Formato Adobe PDF
1.49 MB Adobe PDF   Contatta l'autore

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1004214
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 35
  • ???jsp.display-item.citation.isi??? 32
social impact