Effect of zero-valent iron nanoparticles on taxonomic composition and hydrogen production from kitchen waste

Lijun Luo, Ka Lee Mak, Joyabrata Mal, Samir Kumar Khanal, Nirakar Pradhan*

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

4 Citations (Scopus)

Abstract

This study investigated the effects of varying zero-valent iron (ZVI) (0 to 5,000 mg/L) on fermentative hydrogen (H2) production, metabolic pattern, and taxonomic profile by using kitchen waste as substrate. The study demonstrated that the supplementation of 500 mg ZVI/L resulted in the highest H2 yield (219.68 ± 11.19 mL H2/g-volatile solids (VS)added), which was 19% higher than the control. The metabolic pattern analysis showed that acetic and butyric acid production primarily drove the H2 production. The taxonomic analysis further revealed that Firmicutes (relative abundance (RA): 80–96%) and Clostridium sensu stricto 1 (RA: 68–88%) were the dominant phyla and genera, respectively, during the exponential gas production phase, supporting the observation of accumulation of acetic and butyric acids. These findings suggest that supplementation of ZVI can enhance H2 production from organic waste and significantly influence the metabolic pattern and taxonomic profile, including the metalloenzymes.

Original languageEnglish
Article number129578
Number of pages9
JournalBioresource Technology
Volume387
Early online date26 Jul 2023
DOIs
Publication statusPublished - Nov 2023

Scopus Subject Areas

  • Bioengineering
  • Waste Management and Disposal
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment

User-Defined Keywords

  • Acidogenesis
  • Carbon-free energy carrier
  • Clostridium sensu stricto 1
  • Hydrogenase
  • Metalloenzymes

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