Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7073674 | Bioresource Technology | 2015 | 6 Pages |
Abstract
The inhibitory effects of furan derivatives [i.e. furfural and 5-hydroxymethylfurfural (5-HMF)] and phenolic compounds (i.e. vanillin and syringaldehyde) on dark hydrogen fermentation from glucose were comparatively evaluated. Phenolic compounds exhibited stronger inhibition on hydrogen production and glucose consumption than furan derivatives under the same 15Â mM concentration. Furan derivatives were completely degraded after 72Â h fermentation, while over 55% of phenolic compounds remained unconverted after 108Â h fermentation. The inhibition coefficients of vanillin (14.05) and syringaldehyde (11.21) were higher than those of 5-HMF (4.35) and furfural (0.64). Vanillin exhibited the maximum decrease of hydrogen yield (17%). The consumed reducing power by inhibitors reduction from R-CHO to RCH2OH was a possible reason contributed to the decreased hydrogen yield. Vanillin exhibited the maximum delay of peak times of hydrogen production rate and glucose consumption. Soluble metabolites and carbon conversion efficiency decreased with inhibitors addition, which were consistent with hydrogen production.
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Physical Sciences and Engineering
Chemical Engineering
Process Chemistry and Technology
Authors
Richen Lin, Jun Cheng, Lingkan Ding, Wenlu Song, Junhu Zhou, Kefa Cen,