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H-2 production by Escherichia coli batch cultures during utilization of acetate and mixture of glycerol and acetate

机译:利用醋酸盐以及甘油和醋酸盐混合物的过程中大肠杆菌分批培养物产生H-2

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Escherichia coli produces molecular hydrogen (H-2) from different carbon substrates like sugars, glycerol and some organic acids during mixed-acid fermentation. H-2 production in batch cultures during acetate utilization of different concentrations (1 g L-1-5 g L-1 was used) was investigated at different pHs. H-2 yield in E. coli wild type cells was highest at the log growth phase in the presence of 5 g L-1 acetate. Either at pH 7.5 or pH 6.5 H-2 yield was 5.07 mmol L-1. At pH 5.5, H-2 production was detected when 1 g L-1 acetate was supplemented in the growth medium. Interestingly, in the presence of 1 g L-1 acetate H-2 yield was highest at pH 6.5 compared to 2 and 5 g L-1 concentrations. As acetic acid and glycerol are unavoidable constituents of various industrial or agricultural wastes, H-2 generation using the mixture of acetate (5 g L-1) and glycerol (10 g L-1) at different pHs was also investigated. The highest H-2 yield of 5.16 mmol L-1 was detected at the log growth phase at pH 7.5. H-2 generation was continuously detected at pH 7.5 and pH 5.5 for 96 h of growth. These data can be applied to further enhancement of H-2 energy production biotechnology and to use different industrial or agricultural wastes where acetate and/or glycerol is present to produce H-2. Copyright (C) 2015, Hydrogen Energy Publications, LLC. Published by Elsevier Ltd. All rights reserved.
机译:在混合酸发酵过程中,大肠杆菌从糖,甘油和某些有机酸等不同碳底物中产生分子氢(H-2)。在不同的pH值下,研究了醋酸盐在使用不同浓度(使用1 g L-1-5 g L-1)期间分批培养的H-2产量。在存在5 g L-1乙酸酯的情况下,大肠杆菌野生型细胞中的H-2产量在对数生长期最高。在pH 7.5或pH 6.5 H-2下,产率均为5.07mmol L-1。在pH 5.5下,当在生长培养基中添加1 g L-1乙酸盐时,检测到H-2产生。有趣的是,与2和5 g L-1浓度相比,在1 g L-1乙酸盐存在下,H-2的产量在pH 6.5时最高。由于乙酸和甘油是各种工业或农业废物的不可避免成分,因此还研究了在不同pH下使用乙酸盐(5 g L-1)和甘油(10 g L-1)的混合物生成H-2的方法。在pH 7.5的对数生长期,检测到最高的H-2产量为5.16 mmol L-1。在pH 7.5和pH 5.5连续检测H-2生成96小时。这些数据可用于进一步增强H-2能源生产生物技术,并可用于存在乙酸盐和/或甘油的其他工业或农业废物中以生产H-2。 Hydrogen Energy Publications,LLC版权所有(C)2015。由Elsevier Ltd.出版。保留所有权利。

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