Possibility of hydrogen production during cheese whey fermentation process by different strains of psychrophilic bacteria

Dębowski, Marcin; Korzeniewska, Ewa; Filipkowska, Zofia; Zieliński, Marcin; Kwiatkowski, Rafał

doi:10.1016/j.ijhydene.2013.11.082

Cited by 53 publications

(33 citation statements)

References 35 publications

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“…Glucose, sucrose, lactose or starch mixtures [97,98], rice and wheat straws, corn stalks [99,100], cheese whey [101], and many other sources [2,9,11,12,102,103] have been shown to be useful for H 2 production by E. coli and other bacteria and their mixtures during fermentation. Recently Kumar et al [104] have published updated information about lignocellulose H 2 production by dark fermentation discussing pretreatment and hydrolysis methods to achieve efficient process.…”

Section: Tablementioning

confidence: 99%

Hydrogen production from glycerol by Escherichia coli and other bacteria: An overview and perspectives

Trchounian

Trchоunian

2015

Applied Energy

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Section: Tablementioning

confidence: 99%

Hydrogen production from glycerol by Escherichia coli and other bacteria: An overview and perspectives

Trchounian

Trchоunian

2015

Applied Energy

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“…Debowski et al (2014) studied the possibility of producing H 2 using the psychrophilic bacteria Rahnella aquatilis, Carnobacterium maltaromaticum, Trichococcus collinsii, and Clostridium algidixylanolyticum isolated from underground water (3.7-5.0 m) and lake water (17 m). Batch fermentations using cheese whey as substrate were done at 20°C during 50 days.…”

Section: Hydrogenmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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“…Therefore, the H 2 production at ambient temperature could be an attractive way to the save process energy expenses such as heating. Currently, little is known on dark fermentation of CW at ambient temperature or lower [22].…”

Section: Introductionmentioning

confidence: 99%

WITHDRAWN: Evaluation of biohydrogen production at ambient temperature from cheese whey and assessment of the associated microbial community

Poggi‐Varaldo

Muñoz-Páez

2015

International Journal of Hydrogen Energy

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Possibility of hydrogen production during cheese whey fermentation process by different strains of psychrophilic bacteria

Cited by 53 publications

References 35 publications

Hydrogen production from glycerol by Escherichia coli and other bacteria: An overview and perspectives

Hydrogen production from glycerol by Escherichia coli and other bacteria: An overview and perspectives

Whey-derived valuable products obtained by microbial fermentation

WITHDRAWN: Evaluation of biohydrogen production at ambient temperature from cheese whey and assessment of the associated microbial community

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