Optimization performance of an AnSBBR applied to biohydrogen production treating whey

被引：22
|
作者：
Lima, D. M. F. [1 ]
Lazaro, C. Z. [1 ]
Rodrigues, J. A. D. [2 ]
Ratusznei, S. M. [2 ]
Zaiat, M. [1 ]
机构：
[1] Univ Sao Paulo, EESC, Av Trabalhador Sao Carlense 400, BR-13566590 Sao Carlos, SP, Brazil
[2] IMT, EEM, Praca Maua 1, BR-09580900 Sao Caetano do Sul, SP, Brazil
来源：
JOURNAL OF ENVIRONMENTAL MANAGEMENT | 2016年 / 169卷
基金：
巴西圣保罗研究基金会;
关键词：
Biohydrogen; Cheese whey; AnSBER; Influent concentration; Feeding time; Temperature; Phylogenetic characterization; Clostridium; FERMENTATIVE HYDROGEN-PRODUCTION; CHEESE WHEY; WASTE-WATER; MICROBIAL COMMUNITY; DARK FERMENTATION; H-2; PRODUCTION; SP-NOV; LACTOBACILLUS; REACTORS; SOIL;
D O I：
10.1016/j.jenvman.2015.12.032
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The present study investigated the influence of the influent concentration of substrate, feeding time and temperature on the production of biohydrogen from cheese whey in an AnSBBR with liquid phase recirculation. The highest hydrogen yield (0.80 molH(2).molLactose(-1)) and productivity (660 mLH(2) L-1 d(-1)) were achieved for influent concentrations of 5400 mgDQO L-1. No significant difference was noted in the biological hydrogen production for the feeding time conditions analyzed. The lowest temperature tested (15 degrees C) promoted the highest hydrogen yield and productivity (1.12 molH(2) molLactose(-1) and 1080 mLH(2) L-1 d(-1)), and for the highest temperature (45 degrees C), hydrogen production did not occur. The indicator values for the hydrogen production obtained with this configuration were higher than those obtained in other studies using traditional configurations such as UASBr and CSTR. A phylogenetic analysis showed that the majority of the analyzed clones were similar to Clostridium. In addition, clones phylogenetically similar to the Lactobacilaceae family, notably Lactobacillus rhamnosus, and clones with similar sequences to Acetobacter indonesiensis were observed in small proportion in the reactor. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：191 / 201
页数：11
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