| Autor: |
Brenda Aranda-Jaramillo, Elizabeth León-Becerril, Oscar Aguilar-Juárez, Roberto Castro-Muñoz, Octavio García-Depraect |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Fermentation, Vol 9, Iss 7, p 644 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation9070644 |
| Popis: |
The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). Mesophilic batch fermentations were performed with delipidated acid cheese whey at a fixed pH of 5.8 and driven by an acidogenic bacterial culture containing LAB and lactate-oxidizing hydrogen producers (LO-HPB). The results obtained indicated that it is technically feasible to produce hydrogen from undiluted cheese whey through lactate oxidation-mediated fermentation. It was elucidated that the acidogenic fermentation of cheese whey followed a two-step lactate-type fermentation, in which fermentable carbohydrates were first converted into lactate, and then lactate was metabolized into hydrogen with the co-production of butyrate. The hydrogen yield and the maximum volumetric hydrogen production rate achieved were 44.5 ± 2.9 NmL/g-CODfed and 1.9 NL/L-d, respectively. Further microbial community analysis revealed that Lactobacillus, Clostridium, and Klebsiella were the dominant bacterial genera when the hydrogen production rate peaked. It was therefore suggested that the metabolic potential behind the association between LAB and LO-HPB was important in driving the two-step lactate-type fermentation. Overall, the LD-DF can be a strategic hydrogen-producing pathway to be implemented with cheese whey. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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