Biodegradation of Kitchen Waste mediated by Fungal Enzyme cocktail

Abstract

Abstract The non-edible portions of food that are wasted during handling, processing, or after consumption are referred to as "kitchen waste." Due to its high moisture concentration, kitchen waste is difficult to handle using conventional methods, such as incineration. However, it is crucial to find an alternative to securely dispose of organic waste since it is a major source of pollution. Efficient decomposition of food waste may be achieved by a variety of microorganisms utilizing cellulose, proteins, lipids, and carbohydrates to fulfil their energy needs. Therefore, it is possible to accelerate the biodegradation of kitchen trash by establishing consortia of these microbes. The present study adopted a novel approach relating to hydrolysis of food waste by biological treatment using hydrolytic enzymes produced by fungal isolates Aspergillus niger MA6, Fusarium solani MA7 and Trichoderma asperellum MA8. The screening of the isolates was done by qualitative assays using specific media viz. tributyrin agar, skim milk agar, cellulose congo red agar, and starch agar as substrates. Futhermore, compatibility of selected isolates was checked followed by production of consortia by submerged fermentation. A 10mL of consortium of MA6, MA7 and MA8 was tested in 450 g of kitchen waste blended with sawdust in different trials with varied pH (5.7, 6.5 and 7.5) and temperature (28ºC, 30°C and 40ºC) to estimate the weight reduction (%) and the study showed that approximately 90.80% weight reduction could be achieved at pH 5.7 and at 30ºC using enzymes produced by these potential fungi. The physiochemical properties of the untreated and biologically treated kitchen waste were compared to ascertain the changes occurring due to degradation. The current approach is anticipated to become an economically attractive and environmental friendly solution for the disposal of substantial kitchen waste causing various environmental issues.