ROLE OF INITIAL SUCROSE AND PH LEVELS ON NATURAL, HYDROGEN-PRODUCING, ANAEROBE GERMINATION

Anaerobic batch cultures were established to assess natural anaerobic sporulation, germination, and hydrogen production. Heat-shocked soil inocula obtained from a potato field was cultured using sucrose as the substrate. Eleven batch experimental results suggested that baking was an excellent heat-shock treatment to select for spore forming hydrogen-producing bacteria i.e. clostridia from the soil. Sucrose could induce clostridial spore germination and subsequent hydrogen production. Hydrogen production potential and rate were selected for monitoring clostridial spore germination and vegetative cell activity, and could be systematically estimated using a modified Gompertz equation. Multivariate analysis (i.e., polynomial regression with stepwise) and response surface plots performed with a central composite design (sucrose: 15 – 45 g COD/L; pH: 4.5 – 6.5) demonstrated that the constant hydrogen production rate increased and

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