Using cheese whey for hydrogen and methane generation in a two-stage continuous process with alternative pH controlling approaches

This study focuses on the exploitation of cheese whey as a source for hydrogen and methane, in a two-stage continuous process. Mesophilic fermentative hydrogen production from undiluted cheese whey was investigated at a hydraulic retention time (HRT) of 24h. Alkalinity addition (NaHCO3) or an automatic pH controller were used, to maintain the pH culture at a constant value of 5.2. The hydrogen production rate was 2.9±0.2L/Lreactor/d, while the yield of hydrogen produced was approximately 0.78±0.05mol H2/mol glucose consumed, with alkalinity addition, while the respective values when using pH control were 1.9±0.1L/Lreactor/d and 0.61±0.04mol H2/mol glucose consumed. The corresponding yields of hydrogen produced were 2.9L of H2/L cheese whey and 1.9L of H2/L cheese whey, respectively. The effluent from the hydrogenogenic reactor was further digested to biogas in a continuous mesophilic anaerobic bioreactor. The anaerobic digester was operated at an HRT of 20d and produced approximately 1L CH4/d, corresponding to a yield of 6.7L CH4/L of influent. The chemical oxygen demand (COD) elimination reached 95.3% demonstrating that cheese whey could be efficiently used for hydrogen and methane production, in a two-stage process. [Copyright &y& Elsevier]