Enhanced Fermentative Hydrogen and Methane Production from an Inhibitory Fruit-Flavored Medium with Membrane-Encapsulated Cells.
2015 (English)In: Membranes, ISSN 2077-0375, E-ISSN 2077-0375, Vol. 5, no 4Article in journal (Refereed) Published
This study focused on the possibility of improving fermentative hydrogen and methane production from an inhibitory fruit-flavored medium using polyvinylidene fluoride (PVDF) membrane-encapsulated cells. Hexanal, myrcene, and octanol, which are naturally produced in fruits such as apple, grape, mango, orange, strawberry, and plum, were investigated. Batch and semi-continuous fermentation processes at 55 °C were carried out. Presence of 5 g/L of myrcene, octanol, and hexanal resulted in no methane formation by fermenting bacteria, while encapsulated cells in the membranes resulted in successful fermentation with 182, 111, and 150 mL/g COD of methane, respectively. The flavor inhibitions were not serious on hydrogen-producing bacteria. With free cells in the presence of 5 g/L (final concentration) of hexanal-, myrcene-, and octanol-flavored media, average daily yields of 68, 133, and 88 mL/g COD of hydrogen, respectively, were obtained. However, cell encapsulation further improved these hydrogen yields to 189, 179, and 198 mL/g COD. The results from this study indicate that the yields of fermentative hydrogen and methane productions from an inhibitory medium could be improved using encapsulated cells.
Place, publisher, year, edition, pages
2015. Vol. 5, no 4
encapsulated bacteria, fruit flavors, membrane, hydrogen, methane, inhibition
Research subject Resource Recovery
IdentifiersURN: urn:nbn:se:hb:diva-3726DOI: 10.3390/membranes5040616PubMedID: 26501329OAI: oai:DiVA.org:hb-3726DiVA: diva2:877290