The impact of electrode reuse on the biofilm community and performance of whey-fuelled H-type microbial fuel cell

Kassongo, Josue

doi:10.5897/ajmr11.127

Cited by 5 publications

(1 citation statement)

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“…To ameliorate the negative environmental impact of untreated wastes from wine-and cheese-making processes, one sustainable remediation strategy would be the establishment of a biodegradable codigestion using lignocellulosic GM with CW wastes. Previously, both Kassongo et al and Togo et al [37,38] concluded that CW was a promising substrate in submerged fermentation for electricity generation through microbial fuel cell technology. However, to the best of the authors' knowledge, the direct codigestion of GM and CW in SS-AD systems for bioenergy production has not been previously reported.…”

Section: Introductionmentioning

confidence: 99%

Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation

2020

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At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both waste types represent an important fraction of the organic waste being disposed of by the wine and dairy industries. The objective of this study was to investigate the bioenergy potential through anaerobic codigestion of these waste streams. The best bioenergy profile was obtained from the digestion setups of mixing ratio 3/1 GM/CW (wet weight/wet weight). At this ratio, the inhibitory salinity of CW was sufficiently diluted, resulting in 23.73% conversion of the organic material to methane. On average, 64 days of steady bioenergy productivity was achieved, reaching a maximum of 85 ± 0.4% CH4 purity with a maximum cumulative methane yield of 24.4 ± 0.11 L CH4 kg−1 VS. During the fermentation there was 18.63% CODt removal, 21.18% reduction of conductivity whilst salinity rose by 36.19%. It can be concluded that wine and dairy industries could utilise these waste streams for enhanced treatment and energy recovery, thereby developing a circular economy.

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Section: Introductionmentioning

confidence: 99%