Continuous H2 production during fermentation of the carbon components of lignocellulose hydrolysates: Insight into the influence of pH conditions on the conversion efficiency of individual sugars-Reference-Cited by-同舟云学术

Continuous H2 production during fermentation of the carbon components of lignocellulose hydrolysates: Insight into the influence of pH conditions on the conversion efficiency of individual sugars

Published:2022-10 Issue:84 Volume:47 Page:35635-35640
ISSN:0360-3199
Container-title:International Journal of Hydrogen Energy
language:en
Short-container-title:International Journal of Hydrogen Energy

Author:

Zagrodnik Roman^ORCID

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Energy Engineering and Power Technology,Condensed Matter Physics,Fuel Technology,Renewable Energy, Sustainability and the Environment

Reference18 articles.

1. Integrated biohydrogen production via lignocellulosic waste: Opportunity, challenges & future prospects;Singh;Bioresour Technol,2021

2. A critical review on inhibition of dark biohydrogen fermentation;Elbeshbishy;Renew Sustain Energy Rev,2017

3. Influence of initial uncontrolled pH on acidogenic fermentation of brewery spent grains to biohydrogen and volatile fatty acids production: Optimization and scale-up;Sarkar;Bioresour Technol,2021

4. Hydrogen production during direct cellulose fermentation by mixed bacterial culture: the relationship between the key process parameters using response surface methodology;Zagrodnik;J Clean Prod,2021

5. Initial pH influences in-batch hydrogen production from scotta permeate;Vasmara;Int J Hydrogen Energy,2017

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1. Effects of carbon source variability on enhanced Bio-hydrogen production;Bioresource Technology;2024-08

2. Continuous dark-photo fermentative H2 production from synthetic lignocellulose hydrolysate with different photoheterotrophic cultures: Sequential vs. co-culture processes;Energy;2024-03

3. Quantitative analysis of reducing sugars in solid‐state fermentation based on NIR combined with GA‐AdaBoost;International Journal of Food Science & Technology;2024-02-26