“…Other control approaches proposed in literature are: high initial pH, high concentration of buffering agent (usually phosphate buffer), as well as an appropriate light/dark bacteria ratio in the inoculum (Ding et al, 2009;Kargi and Ozmihci, 2010;Liu et al, 2010a;Xie et al, 2010). Xie et al (2010) showed that high initial pH prevented pH decrease during process but further increase in initial pH to 8.0 and 9.0 resulted in a significant decrease of hydrogen production. Indeed, application of elevated initial pH may limit the activity of dark fermentation bacteria, which should be the first step in the co-culture processes.…”