LAPSE:2021.0738
Published Article
LAPSE:2021.0738
Thermophilic Anaerobic Digestion of Second Cheese Whey: Microbial Community Response to H2 Addition in a Partially Immobilized Anaerobic Hybrid Reactor
Giuseppe Lembo, Silvia Rosa, Valentina Mazzurco Miritana, Antonella Marone, Giulia Massini, Massimiliano Fenice, Antonella Signorini
September 22, 2021
In this study, we investigated thermophilic (55 °C) anaerobic digestion (AD) performance and microbial community structure, before and after hydrogen addition, in a novel hybrid gas-stirred tank reactor (GSTR) implemented with a partial immobilization of the microbial community and fed with second cheese whey (SCW). The results showed that H2 addition led to a 25% increase in the methane production rate and to a decrease of 13% in the CH4 concentration as compared with the control. The recovery of methane content (56%) was reached by decreasing the H2 flow rate. The microbial community investigations were performed on effluent (EF) and on interstitial matrix (IM) inside the immobilized area. Before H2 addition, the Anaerobaculaceae (42%) and Lachnospiraceae (27%) families dominated among bacteria in the effluent, and the Thermodesulfobiaceae (32%) and Lachnospiraceae (30%) families dominated in the interstitial matrix. After H2 addition, microbial abundance showed an increase in the bacteria and archaea communities in the interstitial matrix. The Thermodesulfobiaceae family (29%)remained dominant in the interstitial matrix, suggesting its crucial role in the immobilized community and the SHA-31 family was enriched in both the effluent (36%) and the interstitial matrix (15%). The predominance of archaea Methanothermobacter thermoautrophicus indicated that CH4 was produced almost exclusively by the hydrogenotrophic pathway.
Keywords
anaerobic hybrid reactor, cheese whey, in situ hydrogen addition, microbial community, thermophilic anaerobic digestion
Subject
Suggested Citation
Lembo G, Rosa S, Mazzurco Miritana V, Marone A, Massini G, Fenice M, Signorini A. Thermophilic Anaerobic Digestion of Second Cheese Whey: Microbial Community Response to H2 Addition in a Partially Immobilized Anaerobic Hybrid Reactor. (2021). LAPSE:2021.0738
Author Affiliations
Lembo G: Department of Energy Technologies and Renewable Source, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy; Ecological and Biological Sciences Department, Univers
Rosa S: Department of Energy Technologies and Renewable Source, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy
Mazzurco Miritana V: Department of Energy Technologies and Renewable Source, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy; Water Research Institute, National Research Council (I [ORCID]
Marone A: Department of Energy Efficiency Unit, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy
Massini G: Department of Energy Technologies and Renewable Source, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy
Fenice M: Ecological and Biological Sciences Department, University of Tuscia, 01100 Viterbo, Italy [ORCID]
Signorini A: Department of Energy Technologies and Renewable Source, Casaccia Research Center, ENEA-Italian Agency for New Technologies, Energy and Sustainable Development, Via Anguillarese 301, 00123 Rome, Italy
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010043
Year
2020
Publication Date
2020-12-28
Published Version
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr9010043, Publication Type: Journal Article
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LAPSE:2021.0738
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doi:10.3390/pr9010043
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Sep 22, 2021
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Sep 22, 2021
 
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Sep 22, 2021
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Calvin Tsay
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