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首页> 外文期刊>International journal of hydrogen energy >Bio-hydrogen production from cheese whey powder (CWP) solution: Comparison of thermophilic and mesophilic dark fermentations
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Bio-hydrogen production from cheese whey powder (CWP) solution: Comparison of thermophilic and mesophilic dark fermentations

机译：干酪乳清粉（CWP）溶液生产生物氢：嗜热和嗜温暗发酵的比较

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摘要

Cheese whey powder (CWP) solution was used as the raw material for hydrogen gas production by mesophilic (35 ℃) and thermophilic (55 ℃) dark fermentations at constant initial total sugar and bacteria concentrations. Thermophilic fermentation yielded higher cumulative hydrogen formation (CHF = 171 mL), higher hydrogen yield (111 mL H2 g"1 total sugar), and higher hydrogen formation rate (3.46 mL H_2 L~(-1) h~(-1)) as compared to mesophilic fermentation. CHF in both cases were correlated with the Gompertz equation and the constants were determined. Despite the longer lag phase, thermophilic fermentation yielded higher specific H_2 formation rate (2.10 mL H_2 g~(-1)cells h~(-2)). Favorable results obtained in thermophilic fermentation were probably due to elimination of H_2 consuming bacteria at high temperatures and selection of fast hydrogen gas producers.
机译：干酪乳清粉（CWP）溶液用作在恒定的初始总糖和细菌浓度下通过中温（35℃）和嗜热（55℃）黑暗发酵生产氢气的原料。高温发酵产生更高的累积氢形成（CHF = 171 mL），更高的氢产率（111 mL H2 g“ 1总糖）和更高的氢形成速率（3.46 mL H_2 L〜（-1）h〜（-1））与中温发酵相比，这两种情况下的CHF均与Gompertz方程式相关，并确定了常数。尽管滞后期较长，但嗜热发酵产生的H 2比形成速率更高（2.10 mL H_2 g〜（-1）细胞h〜（ -2）。在高温发酵中获得的良好结果可能是由于在高温下消除了消耗H_2的细菌以及选择了快速氢气产生器。

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