Most hydrogen is derived from fossil fuels. Therefore, more environmentally friendly methods for hydrogen production have been investigated. The present report describes a hot compressed water (HCW) pretreatment to increase hydrogen production using sake lees, which is an industrial waste of sake production. The inoculum is obtained from treated biogas slurry. The temperatures of HCW are 130 (0.3 MPa), 150 (0.5 MPa), and 180 °C (0.8 MPa) for 15–120 min. Gas production was analyzed using gas chromatography; fermentation liquid analyses were performed using HPLC. The modified Gompertz model was used to determine hydrogen potential, lag time, and production rate. Results show an increase in the degradation of sake lees with longer holding time and higher temperature. Total sugar and organic acids also are influenced by HCW pretreatment. The maximum hydrogen yield was obtained at 130 °C for 60 min with the result 112.07 mL H₂/g COD. The HCW pretreatment successfully decreased the lag phase of biohydrogen production and increased the degree of acidification. Clostridium butyricum, C. acetobutylicum, and other Clostridium sp. were identified in all samples, while Pantoea agglomerans was detected in two samples.

大部分氢都来自化石燃料。因此，已经研究了更环保的制氢方法。本报告介绍了一种热压缩水（HCW）预处理，以利用酒糟增加氢气产量，酒糟是工业生产的酒。接种物是从处理过的沼气浆液中获得的。HCW的温度为130（0.3 MPa），150（0.5 MPa）和180°C（0.8 MPa），持续15-120分钟。用气相色谱法分析产气量。使用HPLC进行发酵液分析。修改后的Gompertz模型用于确定氢势，滞后时间和生产率。结果表明，随着保存时间的延长和温度的升高，酒糟的降解增加。总糖和有机酸也受到HCW预处理的影响。₂ /克化学需氧量。HCW预处理成功地减少了生物氢产生的滞后阶段，并增加了酸化程度。丁酸梭菌，丙酮丁醇梭菌和其他梭菌。在所有样品中都鉴定出了“豆腐”，而在两个样品中均检测到了“泛菌”。