Fundamentals of the fermentative production of hydrogen
Fundamentals of the fermentative production of hydrogen
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DOI：
10.2166/wst.2005.0494
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发表时间：
2005-01-01
影响因子：
2.7
通讯作者：
Hallenbeck, PC
中科院分区：
文献类型：
--
作者：
Hallenbeck, PC
综述了发酵过程中析氢背后的分子细节。氢是由氢化酶，一类含有复杂金属中心的酶。在大多数情况下，糖被降解为丙酮酸，丙酮酸又被转化为各种发酵产物。各种途径导致发酵产氢的概述和讨论。嗜热发酵比中温发酵产率高。在标准条件下，产量被认为限于每葡萄糖4H（2）。重点介绍了发酵的一些实际研究，并讨论了潜在的提高氢气产量的方法。通过在微需氧条件下进行发酵可以实现更高的氢气产率，其中有限的呼吸可以提供额外的还原能力以驱动糖底物几乎完全转化为氢气。
The molecular details behind hydrogen evolution during fermentation are reviewed. Hydrogen is evolved by hydrogenase, a class of enzymes containing complex metallo-centers. In most cases, sugars are degraded to pyruvate which in turn is converted to a variety of fermentation products. Various pathways leading to fermentative hydrogen generation are outlined and discussed. Thermophilic fermentations have higher yields than mesophilic ones. Yields are thought to be limited to 4H(2) per glucose under standard conditions. The highlights of some actual studies of fermentations are presented and ways of potentially increasing hydrogen yields are discussed. It may be possible to achieve higher hydrogen yields by carrying out fermentations under microaerobic conditions where limited respiration could provide additional reducing power to drive the nearly complete conversion of sugar substrates to hydrogen.