음식물류 폐기물의 수소발효시 탄수화물 농도변화에 따른 수소전환율 및 미생물군집 영향
Hydrogen Yields and Microbial Community Impacts of Changes in Carbohydrate Concentration during Hydrogen Fermentation of Food Wastes
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This study analyzed the hydrogen conversion rate and microbial community in conjunction with changes in carbohydrateconcentration during hydrogen fermentation using food waste, and presented comprehensive research results for the condition 80 gCarbo COD/L, which showed the highest efficiency with a carbohydrate removal rate of 98.1% and a hydrogen conversion rate of 1.76mol H2/mol. The microbial community analysis found that Clostridium sp., widely known as a hydrogen-producing microorganism, wasreleased in 80 g Carbo COD/L and confirmed that it was a dominant species at 98.1%. Conversely, in 100 g Carbo. Under COD/Lconditions, Leuconostoc sp. showed the maximun prevalence, which is believed to hinder hydrogen production.
Abstract
This study analyzed the hydrogen conversion rate and microbial community in conjunction with changes in carbohydrateconcentration during hydrogen fermentation using food waste, and presented comprehensive research results for the condition 80 gCarbo COD/L, which showed the highest efficiency with a carbohydrate removal rate of 98.1% and a hydrogen conversion rate of 1.76mol H2/mol. The microbial community analysis found that Clostridium sp., widely known as a hydrogen-producing microorganism, wasreleased in 80 g Carbo COD/L and confirmed that it was a dominant species at 98.1%. Conversely, in 100 g Carbo. Under COD/Lconditions, Leuconostoc sp. showed the maximun prevalence, which is believed to hinder hydrogen production.
참고문헌 (11)
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