Effect of initial pH independent of operational pH on hydrogen fermentation of food waste

Dong Hoon Kim, Sang Hyoun Kim, Kyung Won Jung, Mi Sun Kim, Hang Sik Shin

Research output: Contribution to journalArticlepeer-review

108 Citations (Scopus)


The effect of initial pH from 5.0 to 9.0 on H 2 fermentation of food waste was investigated. In this batch experiment, however, unlike previous studies for initial pH, operational pH was maintained at 5.0 by the addition of alkaline solution. Although the period for pH drop from the initial values to 5.0 was less than one-tenth of the entire fermentation, this short period significantly affected the H 2 production performance. At initial pH 6.0-9.0, successful H 2 yield of 1.3-1.9molH 2/molhexose added was achieved with a peak value at pH 8.0. The H 2 yield achieved at initial pH 8.0 was corresponded to the 8.13% of total energy content in the substrate. At initial pH 5.0, the smallest butyrate production, but the highest ethanol production was detected, indicating unfavorable conditions for H 2 production. There was no significant relationship between total required amount of alkaline solution and initial pH values.

Original languageEnglish
Pages (from-to)8646-8652
Number of pages7
JournalBioresource technology
Issue number18
Publication statusPublished - 2011 Sept

Bibliographical note

Funding Information:
This research was performed for the Hydrogen Energy R&D Center, one of the 21st Century Frontier R&D Programs, and was funded by the Ministry of Education, Science and Technology of Korea.

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal


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