We studied the influence of initial pH on hydrogen (H2) production using permeate from scotta (a partially deproteinized cheese whey from ricotta production) as substrate (51 g L−1lactose). Dark fermentation was carried out at 35 °C in laboratory batch reactors, in an unbuffered system. Hydrogen production and metabolite (volatile fatty acids, ethanol, and lactic acid) evolution during a 96-h period were monitored in reactors with initial pH varying in the range 4–10. In all reactors, H2production started only when pH fell below 6. However, it was much higher (+31%) in the reactors with initial alkaline pH. We conclude that H2production occurs only at acidic pH values, but initial alkaline pH values increase the overall H2production in dark fermentation of lactose-rich substrates.

Initial pH influences in-batch hydrogen production from scotta permeate

Vasmara, Ciro
Membro del Collaboration Group
;
2017

Abstract

We studied the influence of initial pH on hydrogen (H2) production using permeate from scotta (a partially deproteinized cheese whey from ricotta production) as substrate (51 g L−1lactose). Dark fermentation was carried out at 35 °C in laboratory batch reactors, in an unbuffered system. Hydrogen production and metabolite (volatile fatty acids, ethanol, and lactic acid) evolution during a 96-h period were monitored in reactors with initial pH varying in the range 4–10. In all reactors, H2production started only when pH fell below 6. However, it was much higher (+31%) in the reactors with initial alkaline pH. We conclude that H2production occurs only at acidic pH values, but initial alkaline pH values increase the overall H2production in dark fermentation of lactose-rich substrates.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/615649
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