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Open AccessArticle

Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis

Institute for Food Technology.NRW (ILT.NRW), Ostwestfalen-Lippe University of Applied Sciences and Arts, 32657 Lemgo, Germany
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Author to whom correspondence should be addressed.
Current address: Ostwestfalen-Lippe University of Applied Sciences and Arts, Campusallee 12, 32657 Lemgo, Germany.
Fermentation 2019, 5(3), 56; https://doi.org/10.3390/fermentation5030056
Received: 20 May 2019 / Revised: 27 June 2019 / Accepted: 28 June 2019 / Published: 2 July 2019
(This article belongs to the Special Issue Biomass Conversion: Fermentation Chemicals and Fuels)
In this contribution, the effect of the presence of a presumed inert gas like N 2 in the feed gas on the biological methanation of hydrogen and carbon dioxide with Methanothermobacter marburgensis was investigated. N 2 can be found as a component besides CO 2 in possible feed gases like mine gas, weak gas, or steel mill gas. To determine whether there is an effect on the biological methanation of CO 2 and H 2 from renewable sources or not, the process was investigated using feed gases containing CO 2 , H 2 , and N 2 in different ratios, depending on the CO 2 content. A possible effect can be a lowered conversion rate of CO 2 and H 2 to CH 4 . Feed gases containing up to 47% N 2 were investigated. The conversion of hydrogen and carbon dioxide was possible with a conversion rate of up to 91% but was limited by the amount of H 2 when feeding a stoichiometric ratio of 4:1 and not by adding N 2 to the feed gas. View Full-Text
Keywords: biological methanation; CSTR; Methanothermobacter marburgensis; methane; carbon dioxide; dinitrogen; hydrogen; power-to-gas biological methanation; CSTR; Methanothermobacter marburgensis; methane; carbon dioxide; dinitrogen; hydrogen; power-to-gas
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MDPI and ACS Style

Hoffarth, M.P.; Broeker, T.; Schneider, J. Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation 2019, 5, 56.

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