Dark Fermentative Hydrogen Production From Cheese Whey Using Hydrogen-Producing Bacteria Isolated From Mount Pancar Hot Spring, West Java

One of the most promising ways to produce high hydrogen yield is through dark fermentation by using dark fermentative bacteria due to the capability of these microbial agents to convert various organic compounds, particularly sugar, into hydrogen gas. In this study, three Gram-positive hydrogen-producing bacteria with a different character of colony on agar, namely as RP 009, RP 010, and RP 011, had been successfully isolated from Mount Pancar hot spring, West Java. All these isolates were able to produce hydrogen gas in all cheese whey concentration, consisting of cheese whey 30%, 60%, and 100%. RP 011 was the most favorable hydrogen producers in this study due to its high hydrogen productivity (4,400.625 ml biogas/L medium) as well as its ability to adapt and consecutively produce hydrogen even in the very high concentration of the organic compound. The best cheese whey concentration for hydrogen production in this study was 60%, considering the efficiency and effectiveness of the organic compound conversion into hydrogen gas. Ultimately, this study presented the potential of high hydrogen productivity of indigenous hot spring bacteria isolated from Mount Pancar hot spring in which had major potential for environmentally friendly bioenergy and biomass refineries.