Ascorbic acid-mediated zero-valent iron enhanced hydrogen production potential of bean dregs and corn stover by photo fermentation

Abstract

Ascorbic acid was introduced to enhance the performance of zero-valent iron (Fe(0)) in hydrogen production by photo fermentation of bean dregs and corn stover. The highest hydrogen production of 664.0 ± 5.3 mL and hydrogen production rate of 34.6 ± 0.1 mL/h was achieved at 150 mg/L ascorbic acid, which was 10.1% and 11.5% higher than that of 400 mg/L Fe(0) alone. The supplement of ascorbic acid to Fe(0) system accelerated the formation of Fe(Ⅱ) in solution due to its reducing and chelating ability. Hydrogen production of Fe(0) and ascorbic acid-Fe(0) (AA-Fe(0)) systems at different initial pH (5, 6, 7, 8 and 9) was studied. Result showed that hydrogen produced from AA-Fe(0) system was improved by 2.7–27.5% compared with Fe(0) system. The maximum hydrogen production of 767.5 ± 2.8 mL was achieved with initial pH 9 in the AA-Fe(0) system. This study provided a strategy for enhancing biohydrogen production.