Journal of Microbiology and Biotechnology

  • 제29권2호
  • /
  • Pages.283-291
  • /
  • 2019
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  • 1017-7825(pISSN)
  • /
  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Fermentative Bio-Hydrogen Production of Food Waste in the Presence of Different Concentrations of Salt (Na+) and Nitrogen

  • Lee, Pul-eip (Department of Environmental Engineering, Seoul National University of Science and Technology) ;
  • Hwang, Yuhoon (Department of Environmental Engineering, Seoul National University of Science and Technology) ;
  • Lee, Tae-jin (Department of Environmental Engineering, Seoul National University of Science and Technology)
  • 투고 : 2018.08.16
  • 심사 : 2018.11.30
  • 발행 : 2019.02.28
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초록

Fermentation of food waste in the presence of different concentrations of salt ($Na^+$) and ammonia was conducted to investigate the interrelation of $Na^+$ and ammonia content in bio-hydrogen production. Analysis of the experimental results showed that peak hydrogen production differed according to the ammonia and $Na^+$ concentration. The peak hydrogen production levels achieved were (97.60, 91.94, and 49.31) ml/g COD at (291.41, 768.75, and 1,037.89) mg-N/L of ammonia and (600, 1,000, and 4,000) $mg-Na^+/L$ of salt concentration, respectively. At peak hydrogen production, the ammonia concentration increased along with increasing salt concentration in the medium. This means that for peak hydrogen production, the C/N ratio decreased with increasing salt content in the medium. The butyrate/acetate (B/A) ratio was higher in proportion to the bio-hydrogen production (r-square: 0.71, p-value: 0.0006). Different concentrations of $Na^+$ and ammonia in the medium also produced diverse microbial communities. Klebsiella sp., Enterobacter sp., and Clostridium sp. were predominant with high bio-hydrogen production, while Lactococcus sp. was found with low bio-hydrogen production.

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