Fermentative hydrogen production by a new chemoheterotrophic bacterium Rhodopseudomonas Palustris P4

Department of Food Science and Technology, Kyungsung University, Daeyeun-dong, Nam-ku, Pusan 608-736, South Korea
International Journal of Hydrogen Energy (Impact Factor: 3.31). 11/2002; 27(11):1373-1379. DOI: 10.1016/S0360-3199(02)00100-3


A newly isolated Rhodopseudomonas palustris P4 for CO-dependent H2 production was studied for its capability of fermentative H2 production in batch cultivations. Important parameters investigated include pH, temperature, concentrations of phosphate and glucose, intermittent purging of culture broth by argon gas, and kind of sugars. The pH of the culture medium significantly decreased as fermentation proceeded due to the accumulation of various organic acids, and this inhibited the H2 production seriously. The use of fortified phosphate at 60– could alleviate this inhibition. The increase of glucose concentration (1–) resulted in higher H2 production, but the yield of H2 production (mmol H2/mmol glucose) gradually decreased with increasing glucose concentration. Intermittent purging of the culture broth by argon gas improved H2 production. Carbon mass balance showed that, in addition to cell mass, ethanol, acetate and CO2 were the major fermentation products that comprised more than 70% of carbon consumed. R. palustris P4 could utilize various monosaccharides (glucose, galactose, fructose), disaccharides (lactose, sucrose) and starch to produce H2. However, the H2 production rate with disaccharides and starch was much slower than that with monosaccharides. The maximal H2 yield and H2 production rate were estimated to be H2/mmol glucose and H2/g cell h, respectively. These results indicate that, although isolated for CO-dependent H2 production, R. palustris P4 has a high potential as a fermentative H2 producer.

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    • "As can be found, increased date fruit concentrations from 10 to 100 g/L concurrently caused a slow rise in ethanol and acetone production to obtain the highest concentration ethanol and acetone with values as high as 1.52 g/L and 4.74 g/L, respectively, using 100 g/L date fruit. The lower butanol production at higher level of date fruit can be explained by the fact that the carbon flux at high carbohydrate concentrations causes microbial metabolism to be more directed to the production of reduced by-products such as ethanol and organic acids [21]. Experimental results also revealed that the maximum concentrations of butyric acid (1.47 g/L) and acetic acid (1.28 g/L) were produced at 20 g/L and 30 g/L of date fruit concentration, respectively (Figure 1(b)). "
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