Biohydrogen production from food processing wastewater by a newly isolated thermophilic bacterium

The aim of this work was a comparative study of biohydrogen production from cheese whey and confectionary wastewater by a newly isolated thermophilic microbial strain Thermoanaerobacterium thermosaccharolyticum SP-H2. Experimental results showed that the fermentative hydrogen was successfully produced with the highest hydrogen yield of 3.9 mL H2/mL cheese whey or 80 mL H2/g chemical oxygen demand. The profile of soluble metabolite products showed that hydrogen generation by a new isolate was mainly acetate-type fermentation in the case of confectionary wastewater and mixed ethanol-acetate-lactate type fermentation in the case of cheese whey. The more optimal metabolic pathway of confectionary wastewater fermentation was confirmed by the better kinetic characteristics according to the Gompertz model.