The impact of cooking on anaerobic fermentation hydrogen production using vegetable waste as substrate

The impact of cooking on anaerobic fermentation hydrogen production using vegetable waste as substrate | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article The impact of cooking on anaerobic fermentation hydrogen production using vegetable waste as substrate Hanzhang Li, Chunshan Wu, Ximei Chen, Hong Zhao, Hua Su, Qiankun Du, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7337525/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study investigates the hydrogenogenic potential of anaerobic fermentation using vegetable waste either cooked or not through batch experiments, with Brassica chinensis L. (Shanghaiqing) as a representative substrate. Results show that cooking enhances the bioavailability of substrates, but on the contrary reduce maximum cumulative hydrogen yields, with uncooked unseparated (UU) and cooked juice (CJ) groups achieving 65.87 mL·gVS⁻¹ and 57.91 mL·gVS⁻¹ respectively. Cooking substantially reduces the hydrogen production lag phase with the most significant reduction being 45.2%. Cooking doesn’t change the overall fermentation type. GC analysis identifies butyrate-type fermentation as the dominant hydrogenogenic pathway and propionate-type fermentation as the competitive one. The accelerated substrate utilization in cooked groups induces intensified microbial competition and accumulation of inhibitory byproducts, causing premature termination of hydrogenogenesis. Consequently, the cooked unseparated (CU) group exhibited only 47.09% of the maximum cumulative hydrogen production achieved by the UU group, highlighting the subtle changes in hydrogenogenesis potential of vegetable waste caused by cooking and their possible mechanisms. vegetable waste anaerobic fermentation hydrogen production cooking Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7337525","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":510095158,"identity":"2a91b701-c53e-4a47-b8c5-edcf0e397507","order_by":0,"name":"Hanzhang Li","email":"","orcid":"","institution":"Fujian Normal University","correspondingAuthor":false,"prefix":"","firstName":"Hanzhang","middleName":"","lastName":"Li","suffix":""},{"id":510095159,"identity":"92387d10-1f82-4959-afa5-805b5ab9ca6c","order_by":1,"name":"Chunshan 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(Shanghaiqing) as a representative substrate. Results show that cooking enhances the bioavailability of substrates, but on the contrary reduce maximum cumulative hydrogen yields, with uncooked unseparated (UU) and cooked juice (CJ) groups achieving 65.87 mL\u0026middot;gVS⁻\u0026sup1; and 57.91 mL\u0026middot;gVS⁻\u0026sup1; respectively. Cooking substantially reduces the hydrogen production lag phase with the most significant reduction being 45.2%. Cooking doesn\u0026rsquo;t change the overall fermentation type. GC analysis identifies butyrate-type fermentation as the dominant hydrogenogenic pathway and propionate-type fermentation as the competitive one. The accelerated substrate utilization in cooked groups induces intensified microbial competition and accumulation of inhibitory byproducts, causing premature termination of hydrogenogenesis. 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