Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey
Dark fermentation (DF) is a promising process for mitigating environmental pollution and producing “green” H<sub>2</sub>. However, wider implementation and scaling of this technology is hampered by insufficient process efficiency. In this work, for the first time, the effect of innovativ...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/12/674 |
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| author | Elza R. Mikheeva Inna V. Katraeva Andrey A. Kovalev Polina D. Biryuchkova Elena A. Zhuravleva Anastasia V. Vishnyakova Yuriy V. Litti |
| author_facet | Elza R. Mikheeva Inna V. Katraeva Andrey A. Kovalev Polina D. Biryuchkova Elena A. Zhuravleva Anastasia V. Vishnyakova Yuriy V. Litti |
| author_sort | Elza R. Mikheeva |
| collection | DOAJ |
| description | Dark fermentation (DF) is a promising process for mitigating environmental pollution and producing “green” H<sub>2</sub>. However, wider implementation and scaling of this technology is hampered by insufficient process efficiency. In this work, for the first time, the effect of innovative pretreatment of cheese whey (CW) in a vortex layer apparatus (VLA) on characteristics and DF of CW was studied. Pretreatment in VLA resulted in a heating of the CW, slight increase in pH, volatile fatty acids, iron, and reduction in fat, sugar, and chemical oxygen demand (COD). The biochemical hydrogen potential test and analysis of H<sub>2</sub> production kinetics confirmed the significant potential of using VLA in enhancement of dark fermentative H<sub>2</sub> production. The maximum potential H<sub>2</sub> yield (202.4 mL H<sub>2</sub>/g COD or 3.4 mol H<sub>2</sub>/mol hexose) was obtained after pretreatment in VLA for 45 s and was 45.8% higher than the control. The maximum H<sub>2</sub> production rate after 5 and 45 s of pretreatment was 256.5 and 237.2 mL H<sub>2</sub>/g COD/d, respectively, which is 8.06 and 7.46 times higher than in the control. The lag phase was more than halved as a function of the pretreatment time. The pretreatment time positively correlated with the total final concentration of Fe<sup>2+</sup> and Fe<sup>3+</sup> and negatively with the lag phase, indicating a positive effect of pretreatment in VLA on the start of H<sub>2</sub> production. |
| first_indexed | 2024-03-09T16:47:51Z |
| format | Article |
| id | doaj.art-622b0284e6db43719bdb3a358d9c0062 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:47:51Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-622b0284e6db43719bdb3a358d9c00622023-11-24T14:44:49ZengMDPI AGFermentation2311-56372022-11-0181267410.3390/fermentation8120674Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese WheyElza R. Mikheeva0Inna V. Katraeva1Andrey A. Kovalev2Polina D. Biryuchkova3Elena A. Zhuravleva4Anastasia V. Vishnyakova5Yuriy V. Litti6Federal State Autonomous Educational Institution of Higher Education, Lobachevsky State University of Nizhny Novgorod, 603950 Nizhny Novgorod, RussiaFederal State Autonomous Educational Institution of Higher Education, Lobachevsky State University of Nizhny Novgorod, 603950 Nizhny Novgorod, RussiaFederal State Autonomous Educational Institution of Higher Education, Lobachevsky State University of Nizhny Novgorod, 603950 Nizhny Novgorod, Russia“Fundamentals of Biotechnology” Federal Research Center, Russian Academy of Sciences, 119071 Moscow, Russia“Fundamentals of Biotechnology” Federal Research Center, Russian Academy of Sciences, 119071 Moscow, Russia“Fundamentals of Biotechnology” Federal Research Center, Russian Academy of Sciences, 119071 Moscow, Russia“Fundamentals of Biotechnology” Federal Research Center, Russian Academy of Sciences, 119071 Moscow, RussiaDark fermentation (DF) is a promising process for mitigating environmental pollution and producing “green” H<sub>2</sub>. However, wider implementation and scaling of this technology is hampered by insufficient process efficiency. In this work, for the first time, the effect of innovative pretreatment of cheese whey (CW) in a vortex layer apparatus (VLA) on characteristics and DF of CW was studied. Pretreatment in VLA resulted in a heating of the CW, slight increase in pH, volatile fatty acids, iron, and reduction in fat, sugar, and chemical oxygen demand (COD). The biochemical hydrogen potential test and analysis of H<sub>2</sub> production kinetics confirmed the significant potential of using VLA in enhancement of dark fermentative H<sub>2</sub> production. The maximum potential H<sub>2</sub> yield (202.4 mL H<sub>2</sub>/g COD or 3.4 mol H<sub>2</sub>/mol hexose) was obtained after pretreatment in VLA for 45 s and was 45.8% higher than the control. The maximum H<sub>2</sub> production rate after 5 and 45 s of pretreatment was 256.5 and 237.2 mL H<sub>2</sub>/g COD/d, respectively, which is 8.06 and 7.46 times higher than in the control. The lag phase was more than halved as a function of the pretreatment time. The pretreatment time positively correlated with the total final concentration of Fe<sup>2+</sup> and Fe<sup>3+</sup> and negatively with the lag phase, indicating a positive effect of pretreatment in VLA on the start of H<sub>2</sub> production.https://www.mdpi.com/2311-5637/8/12/674biohydrogenvortex layer apparatuspretreatmentcheese wheybiochemical hydrogen potentialdark fermentation |
| spellingShingle | Elza R. Mikheeva Inna V. Katraeva Andrey A. Kovalev Polina D. Biryuchkova Elena A. Zhuravleva Anastasia V. Vishnyakova Yuriy V. Litti Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey Fermentation biohydrogen vortex layer apparatus pretreatment cheese whey biochemical hydrogen potential dark fermentation |
| title | Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey |
| title_full | Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey |
| title_fullStr | Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey |
| title_full_unstemmed | Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey |
| title_short | Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey |
| title_sort | pretreatment in vortex layer apparatus boosts dark fermentative hydrogen production from cheese whey |
| topic | biohydrogen vortex layer apparatus pretreatment cheese whey biochemical hydrogen potential dark fermentation |
| url | https://www.mdpi.com/2311-5637/8/12/674 |
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