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2011
DOI: 10.5897/ajb11.206
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Performance improvement of whey-driven microbial fuel cells by acclimation of indigenous anodophilic microbes

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Cited by 16 publications
(3 citation statements)
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“…The observed steady increase in power production over time was consistent with previous reports showing that MFC power production correlates with the thickness of the anode-colonizing biofilm (Nevin et al, 2008). No evidence of longer-term operation leading to a state of biofilm "exhaustion" in which the performance of the electrogenic community declines (Kassongo et al, 2011) were found for this particular settings.…”
Section: Methodssupporting
confidence: 90%
“…The observed steady increase in power production over time was consistent with previous reports showing that MFC power production correlates with the thickness of the anode-colonizing biofilm (Nevin et al, 2008). No evidence of longer-term operation leading to a state of biofilm "exhaustion" in which the performance of the electrogenic community declines (Kassongo et al, 2011) were found for this particular settings.…”
Section: Methodssupporting
confidence: 90%
“…The purpose of acclimatization is to increase electrode performance by enhancing biofilm attachment and/or allowing the biofilm electrode to reach a steady-state OCP prior to use in a BES (Larrosa-Guerrero et al 2010; Cheng et al 2011; Kassongo and Togo 2011; Renslow et al 2011a). The method of acclimatization affects the type of EAB grown on the biofilm electrode and can be focused on control of the current or of the biofilm electrode potential.…”
Section: Electrochemically Active Biofilm Preparation and Reactor Conmentioning
confidence: 99%
“…Hence, anodes were enriched with microorganisms inherent to whey from 1 to 3 months before MFC activity. The result significantly enhanced and offered CE of 80.9%, COD removal of 92.8%, and Pdm of 1800mW m -2 [86]. Two biological methods, MFC to traditional technology (fermentation by Lactobacillus bulgaricus) have been compared for treating whey and condensed whey.…”
Section: Wheymentioning
confidence: 99%