Título

Maximizing hydrogen production and substrate consumption by Escherichia coli WDHL in cheese whey fermentation

Autor

Luis Manuel Rosales Colunga

Zazil Donaxí Alvarado Cuevas

Elías Razo Flores

Antonio de León Rodríguez

Nivel de Acceso

Acceso Abierto

Identificador alterno

doi: https://doi.org/10.1007/s12010-013-0394-9

Resumen o descripción

"Fermentative hydrogen production is strongly affected by pH. In order to maximize hydrogen production and substrate consumption in Escherichia coli ΔhycA, ΔlacI (WDHL) cheese whey fermentation, the influence of pH control at values of 5.5, 6, and 6.5 was studied in batch stirred-tank bioreactors. From the conditions evaluated, pH 6.5 was the best condition, at which the highest cumulative hydrogen production and yield (1.78 mol H2/mol lactose) were obtained. Moreover, at this pH, all carbohydrates from the cheese whey were consumed, and a mix of ethanol and organic acids, mainly lactate, were produced from glucose, whereas galactose yielded acetate, ethanol, and succinate. Operating the reactor at pH 5.5 resulted in the highest maximum specific production rate, but smaller hydrogen yield because only glucose was metabolized and galactose was accumulated. At pH 6, not all cheese whey carbohydrates were consumed, and it was not favorable for hydrogen production. Lactose consumption and growth kinetics were not affected by the pH. The results show the importance of controlling pH to maximize hydrogen production and substrate consumption using cheese whey as substrate."

Editor

Springer

Fecha de publicación

octubre de 2013

Tipo de publicación

Artículo

Versión de la publicación

Versión enviada

Formato

application/pdf

Sugerencia de citación

Rosales-Colunga, L.M., Alvarado-Cuevas, Z.D., Razo-Flores, E. et al. Appl Biochem Biotechnol (2013) 171: 704. https://doi.org/10.1007/s12010-013-0394-9

Repositorio Orígen

Repositorio IPICYT

Descargas

353

Comentarios



Necesitas iniciar sesión o registrarte para comentar.