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
Materias
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
Recurso de información
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
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