Journal
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
Volume 43, Issue 20, Pages 9569-9576Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijhydene.2018.04.053
Keywords
Food waste; Bread waste; Hydrogen; Energy recovery; Rhodopseudomonas palustris
Categories
Funding
- Ente Cassa di Risparmio di Firenze [HYDROLAB 2.0]
- University of Florence
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One third of the World's entire food production is lost or wasted every year. Biohydrogen production offers a possibility to re-use this resource; in particular, bread and bakery products wastes, due to their composition (up to 70% of carbohydrates, mostly starch), represent an appropriate source of nutrients for microorganisms. The aim of this work was to convert bread wastes into hydrogen with a sequential system composed of lactic fermentation and photofermentation, with a minimum number of treatments to the substrate. The best results were provided by Lactobacillus amylouorus DSM 20532, followed by photofermentation by Rhodopseudomonas palustris 42OL, supplemented with ferric citrate and magnesium sulfate. The process led to 3.1 mol H-2 mol(-1) glucose, among the highest yields obtained on starch containing substrates, with an energy recovery of 54 MJ t(-1) dry waste. This study promotes the re-use of energy-containing food wastes for improving circular economy. (C) 2018 Hydrogen Energy Publications LLC. Published by Elsevier Ltd. All rights reserved.
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