AEROBIC BACTERIAL DEGRADATION OF KITCHEN WASTE: A REVIEW
Keywords:
Aerobic degradation, Waste Treatment, Biomass as biofertilizers and CO2Abstract
Kitchen waste contain easily degradable an organic biomolecules substances as feedstock for aerobic bio-reactor which works as aerobic digester system to produce highly simple organic and inorganic matters containing biomass as biofertilizers. To create an excellent biomass used as biofertilizers source which will be more valuable and an effective, eco-friendly, cut down on landfill waste, generates a high-quality biomass and reduces CH4, CO2 emissions and controlled global warming effect. Therefore these bio-fertilizers contain beneficial and active bacterial communities which involved in the regulation of soil properties on the basis of their biological activity. In the presence of oxygen, aerobic microbes play a major role in the degradation of complex organic materials into mainly to simple biomass and CO2 production. Aerobic treatment has favourable effects like removal of higher organic concentration, various pathogenic bacteria removal and also produces a stable biomass. The bio-digester requires addition of sodium hydroxide (NaOH) to maintain the alkalinity and pH to 7. For this reactor we have prepared an excellent bacterial community which applied into mixture of kitchen waste slurry along with other biowaste in aerobic bioreactor for biomass as humus production in large quantity and therefore, may be controlled of environmental pollution. A combination of these mixed an excellent bacterial community is used for biomass production at different temperature in laboratory.Downloads
Download data is not yet available.
Downloads
Published
2014-06-01
How to Cite
Singh Gill, S., Jana, A., & Shrivastav, A. (2014). AEROBIC BACTERIAL DEGRADATION OF KITCHEN WASTE: A REVIEW. Journal of Microbiology, Biotechnology and Food Sciences, 3(6), 477–483. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7661
Issue
Section
Microbiology
License
Copyright (c) 2014 Sher Singh Gill, A.M. Jana, Archana Shrivastav

This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).