A kinetic model for methanogenesis from whey permeate in a packed bed immobilized cell bioreactor

Abstract

The fermentation kinetics of methane production from whey permeate in a packed bed immobilized cell bioreactor at mesophilic temperatures and pHs around neutral was studied. Propionate and acetate were the only two major organic intermediates found in the methanogenic fermentation of lactose. Based on this finding, a three‐step reaction mechanism was proposed: lactose was first degraded to propionate, acetate, CO2, and H2 by fermentative bacteria; propionate was then converted to acetate by propionate‐degrading bacteria; and finally, CH4 and CO2 were produced from acetate, H2, and CO2 by methanogenic bacteria. The second reaction step was found to be the rate‐limiting step in the overall methanogenic fermentation of lactose. Monod‐type mathematical equations were used to model these three step reactions. The kinetic constants in the models were sequentially determined by fitting the mathematical equations with the experimental data on acetate, propionate, and lactose concentrations. A mixed‐culture fermentation model was also developed. This model simulates the methanogenic fermentation of whey permeate very well. Copyright © 1991 John Wiley & Sons, Inc.