This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...

The increasingly severe energy crisis has strengthened the determination to develop environmentally friendly energy. And hydrogen emerged as a candidate for clean Among many generation methods, biohydrogen stands out due its environmental sustainability, simple operating environment, and cost advantages. This review focuses on rational design of catalysts fermentative production. principles mic...

Biohydrogen production based on agro-industrial wastes might be an attractive and effective technology for providing energy source in the future. Dark fermentation is considered to one of most suitable biohydrogen formation processes. In this paper, various as well microorganisms applied are reviewed.

The study objectives were to evaluate (1) the effect of thawing unfermented whole-plant corn (WPC; Exp. 1) on fermentation capacity after several months of frozen storage, and (2) the effect of temperature on fermentation profile of thawed high-moisture corn (HMC; Exp. 2) stored frozen for a longer period and then fermented at 2 ambient temperatures. Unfermented WPC and HMC samples were obtaine...

The paper studies the effect of pretreatment highly concentrated wastewater from confectionery production in a vortex layer apparatus (VLA) on its physical and chemical properties, with aim further use as substrate for dark fermentation biohydrogen. Pretreatment VLA resulted 2.6-fold increase iron content 6.5% soluble oxygen demand after 3 minutes exposure. After VLA, an acetic acid decrease co...

The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably...

Accumulation profiles of wax esters in Euglena gracilis Z were studied under several environmental conditions. The highest amount of total wax esters accumulated under hypoxia in the dark, and C28 (myristyl-myristate, C14:0-C14:0) was prevalent among all conditions investigated. The wax ester production was almost completely suppressed under anoxia in the light, and supplying exogenous inorgani...

Mead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. However, when it is produced in a homemade way, mead producers find several problems, namely, the lack of uniformity in the final product, delayed and arrested fermentations, and the production of "off-flavours" by the yeasts. These problems are usually associated with the inabilit...