微波-盐酸水解啤酒糟对其发酵产氢的影响

Microwave-assisted HCl pretreatment of brewers' spent grain to promote hydrogen production in dark fermentation

以啤酒糟为底物的厌氧发酵产氢技术可以同时实现废物资源再利用和清洁能源生产。为提高啤酒糟的产氢能力,探讨微波-盐酸预处理底物对厌氧发酵产氢的影响,将啤酒糟置于质量体积分数为的1%HCl中,在微波下辐射加热10 min,以未处理和微波-盐酸热处理啤酒糟为底物进行批式厌氧发酵产氢试验研究。结果表明:微波-盐酸预处理能显著提升啤酒糟的糖化与产氢能力;预处理后,啤酒糟的初始还原糖浓度是未处理啤酒糟的30倍,最大氢气浓度由23.18%提高到34.18%,产氢率由25.76 m L/g提高到52.81 m L/g;修正的Gompertz方程可以很好地拟合累积产氢量随时间的变化;啤酒糟发酵过程中的挥发性脂肪酸以乙酸和丁酸为主。

Hydrogen production in dark fermentation using brewers＇ spent grain （BSG） as substrate is an approach of recovering energy from industrial waste. The aim of this study was to investigate the effect microwave-assisted HCl pretreatment to enhance biohydrogen production from BSG. The effect of microwave heating of BSG at 1% HCl on saccharification, and hydrogen production was studied. Saccharification efficiency was largely improved by as 30 times much as that of raw substrate. Maximum hydrogen content was increased from 23.18% to 34.18%, and hydrogen production yield was increased from 25.76 mL/g to 52.81 mL/g after pretreatment. The modified Gompertz equation could well fit the change of accumulative hydrogen production with time.The main liquid metabolites found after fermentation were acetate and butyrate.