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Maximizing hydrogen production and substrate consumption by Escherichia coli WDHL in cheese whey fermentation

dc.contributor.authorRosales Colunga, Luis Manuel
dc.contributor.authorAlvarado Cuevas, Zazil Donaxí
dc.contributor.authorRazo Flores, Elías
dc.contributor.authorDe León Rodríguez, Antonio
dc.contributor.editorSpringer
dc.date.accessioned2018-06-07T20:16:57Z
dc.date.available2018-06-07T20:16:57Z
dc.date.issued2013-10
dc.identifier.citationRosales-Colunga, L.M., Alvarado-Cuevas, Z.D., Razo-Flores, E. et al. Appl Biochem Biotechnol (2013) 171: 704. https://doi.org/10.1007/s12010-013-0394-9
dc.identifier.urihttp://hdl.handle.net/11627/3883
dc.description.abstract"Fermentative hydrogen production is strongly affected by pH. In order to maximize hydrogen production and substrate consumption in Escherichia coli ΔhycA, ΔlacI (WDHL) cheese whey fermentation, the influence of pH control at values of 5.5, 6, and 6.5 was studied in batch stirred-tank bioreactors. From the conditions evaluated, pH 6.5 was the best condition, at which the highest cumulative hydrogen production and yield (1.78 mol H2/mol lactose) were obtained. Moreover, at this pH, all carbohydrates from the cheese whey were consumed, and a mix of ethanol and organic acids, mainly lactate, were produced from glucose, whereas galactose yielded acetate, ethanol, and succinate. Operating the reactor at pH 5.5 resulted in the highest maximum specific production rate, but smaller hydrogen yield because only glucose was metabolized and galactose was accumulated. At pH 6, not all cheese whey carbohydrates were consumed, and it was not favorable for hydrogen production. Lactose consumption and growth kinetics were not affected by the pH. The results show the importance of controlling pH to maximize hydrogen production and substrate consumption using cheese whey as substrate."
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectE. coli
dc.subjectFermentative metabolism
dc.subjectLactose
dc.subjectBiohydrogen
dc.subjectBiofuels
dc.subject.classificationBIOLOGÍA MOLECULAR
dc.titleMaximizing hydrogen production and substrate consumption by Escherichia coli WDHL in cheese whey fermentation
dc.typearticle
dc.identifier.doihttps://doi.org/10.1007/s12010-013-0394-9
dc.rights.accessAcceso Abierto


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional