TITLE:
Influence of Red Pepper (Capsicum annuum) Addition on Bioenergy Production in Microbial Fuel Cells
AUTHORS:
Sohyun Chang, Min Jae Shin, Yujin Kim, Sung Jun Jang, Seog In Moon, Seoyeon Jeong, Richard Shim, Fengjun Shen, Sara Kang, Paul S. Chung
KEYWORDS:
MFC, Capsicum annuum, Bioenergy Production
JOURNAL NAME:
Journal of Sustainable Bioenergy Systems,
Vol.9 No.4,
December
23,
2019
ABSTRACT: The current study was performed to evaluate the beneficial effect in the power output of microbial fuel cells (MFCs) through supplementation of dried red pepper (Capsicum annuum) powder into the anodic chamber. Mediator-less H-type MFCs were set up where the anode chamber contained rumen microorganisms as inocula on cellulose (Avicel) and the cathode chamber of phosphate buffered saline (pH 7.4), both separated by cation exchange membrane. Electrical power generation in MFC was monitored daily over a 10-day period and the accumulated amounts and components of gaseous byproducts were measured at the end of 10 d operation of MFC. For both groups of MFCs with red pepper and the control, the head space gases collected were methane and CO2, and its volume and composition were similar between treatments. Methane and CO2 produced for 10 d operation were 210.7 and 106.5 mL, respectively, in MFC. The addition of red pepper powder caused an average power density to increase from 24.0 mW/m2 to 39.6 mW/m2 (P 2 for control and bellflower, respectively. This study provides the strong evidence that red pepper (Capsicum annuum) supplementation might modify the anaerobic fermentation characteristics of rumen microorganisms in anode chamber and improve the cellulosic bioenergy production in MFC.