Hydrogen production from Chlamydomonas reinhardtii biomass using a two-step conversion process:: Anaerobic conversion and photosynthetic fermentation
Hydrogen production from Chlamydomonas reinhardtii biomass using a two-step conversion process:: Anaerobic conversion and photosynthetic fermentation
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DOI：
10.1016/j.ijhydene.2005.06.009
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发表时间：
2006-05-01
影响因子：
7.2
通讯作者：
Kim, SC
中科院分区：
文献类型：
--
作者：
Kim, MS;Baek, JS;Kim, SC
莱茵衣藻UTEX 90在25 ℃、2%CO2存在下使用TAP培养基进行光合生长3天期间积累了1.45 g细胞干重和0.77 g淀粉/L。C.将莱茵生物质浓缩，然后通过丁酸梭菌厌氧发酵转化为氢气和有机酸。利用球形红细菌KD 131对藻类发酵液中的有机酸进行连续光解。在浓缩的藻类生物质中，52%的淀粉被C.丁酸。R. sphaeroides KD 131在30 ℃、8 klux的光照下每ml发酵物释放5.72mmol H-2。只有80%的有机酸，主要是丁酸，在光孵育过程中水解。在厌氧转化过程中，C.丁酸菌发酵产生5.72 mol H-2/L厌氧发酵液。sphaeroides KD 131。因此，两步转化过程通过有机酸从1摩尔淀粉-葡萄糖当量的藻类生物质产生8.30摩尔H-2。0 2005年国际氢能协会。由爱思唯尔有限公司出版。保留所有权利。
Chlamydomonas reinhardtii UTEX 90 accumulated 1.45 g dry cell weight and 0.77 g starch/L during photosynthetic growth using TAP media at 25 degrees C in presence of 2% CO2 for 3 days. C. reinhardtii biomass was concentrated and then converted into hydrogen and organic acids by anaerobic fermentation with Clostridium butyricum. Organic acids in the fermentate of algal biomass were consecutively photo-dissimilated to hydrogen by Rhodobacter sphaeroides KD131. In the concentrated algal biomass 52% of the starch was hydrolyzed to 37.1 mmol H-2/L-concentrated algal biomass and 13.6, 25.5, 7.4 and 493 mM of formate, acetate, propionate, and butyrate, respectively by C. butyricum. R. sphaeroides KD131 evolved 5.72 mmol H-2 per ml-fermentate of algal biomass under illumination of 8 klux at 30 degrees C. Only 80% of the organic acids, mainly butyrate, were hydrolyzed during photo-incubation. During anaerobic conversion, 2.58 mol H-2/mol starch-glucose was evolved using C. butyricum and then 5.72 mol H-2/L-anaerobic fermentate was produced by R. sphaeroides KD131. Thus, the two-step conversion process produced 8.30 mol H-2 from 1 mol starch-glucose equivalent algal biomass via organic acids. 0 2005 International Association for Hydrogen Energy. Published by Elsevier Ltd. All rights reserved.