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Three-ways changed in headspace air on anaerobic fermentation
Leigang Li1, Yu Li1, Reham Yasser Farouk2
1College of Engineering, Huazhong Agricultural University, Wuhan 430070, PR China.
Bioresource Technology
|June 28, 2019
Summary
Altering headspace conditions significantly impacts fermentation. Hydrogen mixed with carbon dioxide (CO2) in the headspace promotes acid production more effectively than other tested conditions, highlighting its role in optimizing fermentation outcomes.
Area of Science:
- Biotechnology
- Microbiology
- Fermentation Science
Background:
- Headspace conditions critically influence microbial fermentation processes.
- Whey protein serves as a viable substrate for fermentation.
- Understanding gas composition effects is key to optimizing fermentation yields.
Purpose of the Study:
- To investigate the impact of different headspace gas compositions on whey protein fermentation.
- To determine the optimal conditions for acid and gas production during fermentation.
- To elucidate the role of hydrogen and homoacetogenesis in the fermentation process.
Main Methods:
- Fermentation of whey protein under three distinct headspace conditions: H2/N2, H2/CO2, and N2 sparging.
- Analysis of fermentation products, focusing on acid and gas production.
- Investigation of the relationship between hydrogen partial pressure and homoacetogenesis.
Main Results:
- Headspace with hydrogen mixed with carbon dioxide (H2/CO2) significantly enhanced acid production.
- Homoacetogenesis was identified as a central metabolic pathway.
- A turning point in the influence of hydrogen and homoacetogenesis on fermentation was observed at a hydrogen partial pressure of 0.268 atm.
- Nitrogen sparging favored gas production but inhibited acid production.
Conclusions:
- The H2/CO2 headspace mixture is optimal for maximizing acid production in whey protein fermentation.
- Controlling hydrogen partial pressure is crucial for managing fermentation outcomes, particularly concerning homoacetogenesis.
- Different gas compositions can selectively promote either acid or gas production, offering a method for targeted fermentation control.
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