BioChem - DOS

Different ratios of carbon sources in the fermentation of cheese whey and glucose as substrates for hydrogen and ethanol production in continuous reactors

International journal of hydrogen energy

Ferreira Rosa, P.R.; Santos, S.C.; Silva, E.L.

The fermentation of glucose, cheese whey and the mixture of glucose and cheese whey were evaluated in this study from two inocula sources (sludge from a UASB reactor for swine wastewater treatment and poultry slaughterhouse) for hydrogen production in continuous anaerobic fluidized bed reactors (AFBR). For all fermentations, a hydraulic retention time (HRT) of 6 h and a substrate concentration of 5 g COD L<SUP>-1</SUP> were used. In glucose fermentation, the maximum hydrogen yield (HY) was 1.37 mmol H<SUB>2</SUB> g<SUP>-1</SUP> COD. The co-fermentation of the cheese whey and glucose mixture was favorable for the concomitant production of hydrogen and ethanol, with yields of up to 1.7 mmol H<SUB>2</SUB> g<SUP>-1</SUP> COD and 3.45 mol EtOH g<SUP>-1</SUP> COD in AFBR2. The utilization of cheese whey as a sole substrate resulted in an HY of 1.9 mmol H<SUB>2</SUB> g<SUP>-1</SUP> COD. Throughout the study, ethanol fermentation was evident.

2014

Pergamon Press ; Elsevier Science Ltd

0360-3199

1879-3487

39

3

pp.1288-1296

10.1016/j.ijhydene.2013.11.011

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART68286771

Co-fermentation; Cheese whey; Ethanol production; Hydrogen production