Cashew apple bagasse as new feedstock for the hydrogen production using dark fermentation process

Abstract

Cashew apple bagasse (CAB) has been studied as feedstock for the biohydrogen production using Clostridium roseum and the dark fermentation process. Pretreatment with alkaline hydrogen peroxide (CAB-AHP) on raw material and the acid and enzymatic hydrolysis have been taken into account to evaluate the H yields. Results show that the acid hydrolysate obtained from CAB produced higher H molar yield (HMY) (15 mmol/L) than the acid hydrolysate from CAB-AHP (4.99 mmol/L), These HMY were noticeably higher than values obtained from the enzymatic hydrolysate of CAB-AHP (1.05 mmol/L) and the enzymatic hydrolysate of CAB (0.59 mmol/L). The maximum biohydrogen productivity (12.57 mL/L.h) was achieved using the acid hydrolysate from CAB, with a H content of about 72% vol, that could be satisfactory in view of an energetic applications of the biogas. Results suggest that CAB could be considered for the hydrogen production process, providing an appropriate destination for this lignocellulosic biomass, and consequently, reducing the environmental impact it can exert.

Fermentative biohydrogen production from a novel combination of vermicompost as inoculum and mild heat-pretreated fruit and vegetable waste

“…Hydrogen formation can be accompanied by the generation of VFA and other low-molecular weight products (Silva et al, 2018). Their distribution depends on the experimental conditions and the microorganisms involved in the bioprocess (Bansal et al, 2013).…”

“…Comparison of the results of different studies on batch biohydrogen production from different organic wastes containing fruit and vegetable. BRJ2019.6.3.5 researchers have reported that the presence of ethanol and butanol correlates with the metabolic activity of Clostridium sp (Silva et al, 2018)…”

Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew apple bagasse

“…The extraction of phenolic compounds from CAB could enable the incorporation of these compounds into the products of the food, cosmetic, and pharmaceutical industry and minimize environmental pollution (Rocha, Rodrigues, Melo, Gonçalves, & de Macedo, 2011;J. Silva, Mendes, Correia, Rocha, & Micoli, 2018).…”

Apple bagasse as a substrate for the propagation of Patagonian wine yeast biomass

“…Apple bagasse is an agricultural by-product, rich in soluble carbohydrates that can be utilized for fermentative process promoting the growth of micro-organisms (Castillo-Castillo et al 2016). However, there is no register in literature for the use of red apple bagasse as a substrate for yeast fermentation in batch or fed-batch processes, except for studies on cashew apple bagasse applied for filamentous fungi solid state fermentation (Rodriguez et al 2008), yeasts ethanol and biohydrogen production (Pacheco et al 2010;Silva et al 2018) or fermented apple bagasse for ruminant feeding (Castillo-Castillo et al 2016). For this reason, our objective was to characterize a culture medium based on red apple bagasse and to test its use for the biomass production of indigenous yeasts of Comahue region belonging to the species S. cerevisiae and P. kudriavzevii, with proven aptitude for oenological use (del M onaco et al 2014a,b, 2016).…”