| 초록 |
Biological hydrogen production from food waste has economic feasibility of environmentally-friendly energy source generation as well as waste treatment. However, continuous fermentative hydrogen production has experienced frequent system instability. In this study, the shifts in microbial community structure when the deterioration of hydrogen production occurred were investigated by comparison of the terminal restriction fragment length polymorphism fingerprinting of the 16S rRNA gene to that of reference species as well as the denaturing gradient gel electrophoresis, cloning and sequencing. The experiments showed that Clostridium spp. were representatives of hydrogen producing bacteria. But Lactobacillus spp. known to be responsible for kimchi fermentation became dominant when the hydrogen production started to deteriorate. Therefore, the decrease or cessation of hydrogen production by Clostridium spp. was caused by accidental bloom of Lactobacillus species. To prevent the growth of the lactic acid bacteria, temperature control of the food waste feedstock at 4 ℃ was implemented as a pretreatment step. |
