Effect of storage time and temperature on hydrogen fermentation of food waste

Seongwon Im, Mo Kwon Lee, Yeo Myeong Yun, Si Kyung Cho, Dong Hoon Kim

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

Practically, before being fed to the treatment plant, food waste (FW) is stored for up to a week in a storage tank under ambient temperature condition, which would have an impact on the bioenergy yield. In the present work, FW was stored at different temperatures (5 °C, 20 °C, and 35 °C) for 0 d, 1 d, and 2 d, and it was used as a feedstock for mesophilic H2 fermentation. H2 production curves were divided by three groups, finally attaining 1.7–1.8 mol H2/mol hexoseadded, 1.4–1.5 mol H2/mol hexoseadded, and 1.2 mol H2/mol hexoseadded, achieved from the (fresh, FW stored at 5 °C), (FW stored at 20 °C, and 35 °C for 1 d), and (FW stored at 35 °C for 2 d), respectively. The different performance was attributed to the growth of indigenous lactic acid bacteria such as Lactobacillus and Weissella during storage under high temperature condition. In addition, it was found that the activity of homoacetogenic reaction (R17, 4H2 + CO2 → Acetate) calculated by establishing metabolic flux balance was different depending on the H2 production performance. The flux of R17 ranged 0.03–0.06 under low H2 yield achieved conditions, while it increased to 0.10–0.17 those showing low H2 yields.

Original languageEnglish
Pages (from-to)3769-3775
Number of pages7
JournalInternational Journal of Hydrogen Energy
Volume45
Issue number6
DOIs
StatePublished - 4 Feb 2020

Keywords

  • Food waste
  • H fermentation
  • Lactic acid bacteria
  • Metabolic flux balance
  • Storage condition

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