Influence of initial pH on hydrogen production from cheese whey

Journal of Biotechnology

Volumn 120, Issue 4, 2005, Pages 402-409

  Ferchichi, Mongi ^a   Crabbe, Edward ^a   Gil, Gwang Hoon ^a   Hintz, William ^b   Almadidy, Amer ^a  

^a KAM Biotechnology Ltd   (Canada)

^b UNIVERSITY OF VICTORIA   (Canada)

Author keywords

Anaerobic fermentation; Cheese whey; Clostridium; Hydrogen production; pH; Wastewater

Indexed keywords

ACIDITY; FERMENTATION; FOOD PRODUCTS; GLUCOSE; HYDROGEN; WASTEWATER;

ANAEROBIC FERMENTATION; CHEESE WHEY; CLOSTRIDIUM; HYDROGEN PRODUCTION;

PH EFFECTS;

HYDROGEN; LACTOSE; SUGAR;

ACIDITY; ALKALINITY; ARTICLE; CHEESE; CLOSTRIDIUM; CORRELATION ANALYSIS; FERMENTATION; NONHUMAN; PH MEASUREMENT; PRIORITY JOURNAL; SUGAR INTAKE;

CHEESE; CLOSTRIDIUM; HYDROGEN; HYDROGEN-ION CONCENTRATION; WASTE DISPOSAL, FLUID;

CLOSTRIDIUM; CLOSTRIDIUM SACCHAROPERBUTYLACETONICUM;

EID: 27744451656     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2005.05.017     Document Type: Article

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