The fuel can be produced by adding bacteria to spent drill holes—meaning there are thousands of potential hydrogen sources worldwide.
must be done safely, says Stephen Wallace, who runs a microbiology lab at the University of Edinburgh. But he adds that Cemvita Factory’s idea of harnessing microbes for hydrogen production is “indicative of a lot of the really interesting work going on in biotechnology right now.” Wallace and his colleagues are themselves experimenting with bioreactors and have had some success in getting microbes to yield hydrogen from things like moldy bread or the lignin in paper industry waste.
But while some microbes help produce hydrogen, others are the scourge of these projects, as they can eat up stored hydrogen or consume the gas in natural wells, says Jon Gluyas, a geologist at Durham University. “We’re trying to keep bacteria away from our hydrogen because they love feasting on it,” he explains.
And he has another quibble. He argues that “gold hydrogen” is different from what Cemvita Factory is proposing. To Gluyas, that term refers specifically to hydrogen that has been produced naturally underground. He should know. “I named it,” he says. That Cemvita has given the same name to its hydrogen—which, the company makes clear, is “produced biologically, by microbes, and through a human-driven process”—is just a “coincidence,” Karimi claims.
For more than a century, geologists have been pondering how much of the natural hydrogen to which Gluyas refers could be freely available in the ground beneath our feet. The German scientist Ernst Erdmann described in 1910 how he hadand tracked it for four and a half years. But the possibility of widespread subterranean sources was still poorly understood, even into the 1980s, says Barbara Sherwood Lollar, a geologist at the University of Toronto.
She recalls surveying sites for gasses back then and realizing that significant volumes of hydrogen were present in the ground. “Good lord, it was hydrogen, these rocks were full of hydrogen,” she remembers. Yes,
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