Effect of hydrothermal treatment on organic matter degradation, phytotoxicity, and microbial communities in model food waste composting.

Hydrothermal treatment (HTT) as a pretreatment method for compost raw material has multiple benefits such as enhanced solubility of organic material, improved bioaugmentation, and reduced biohazard by killing harmful microorganisms. In this study, we pretreated food waste via HTT at 180 °C for 30 min to investigate its effect on food waste composting. HTT generated 8.98 mg/g-dry solid (g-ds) of 5-hydroxymethylfurfural and 4.32 mg/g-ds furfural. These furan compounds were completely decomposed in the early stage of composting, subsequently the organic matter in the food waste started to be degraded. The HTT-pretreated experiment demonstrated less organic matter degradation during composting as well as lower compost phytotoxicity compared to the non-HTT-pretreated experiment, where the conversion of carbon was 25.2% and the germination index value was 55%. HTT probably denatured part of the organic matter and making it more difficult to decompose, thereby preventing the rapid release of high concentrations of phytotoxic compounds such as organic acids and ammonium ions during composting. High-throughput microbial community analysis revealed that only Firmicutes appeared in the HTT-pretreated experiment, however, other bacterial groups also appeared in the non-HTT-pretreated experiment. This was possibly influenced by furan compounds and the changes of easily degradable organic matter to hardly degradable. Bacillus and Lysinibacillus were dominant in both composting experiments during vigorous organic matter degradation, suggesting that these bacterial groups were the main contributors to food waste composting. This study suggests that HTT is advantageous for the pretreatment of easily degradable food waste, as compost with less phytotoxicity was produced.

Lactic acid bacteria modulate organic acid production during early stages of food waste composting.

Lactic acid bacteria are observed during early stages of almost all food waste composting. Among them, 2 types of lactic acid bacteria, Pediococcus (homofermentative lactic acid bacterium) and Weissella (heterofermentative lactic acid bacterium) have been often reported. In this study, the roles of these 2 types of lactic acid bacteria in the composting were tried to elucidate. It has been pointed out that Pediococcus accelerates the composting process by producing lactic acid which prevented acetic acid generation, thus activating indigenous composting microorganisms. On the other hand, this study elucidated that Weissella produced acetic acid of 20 mg g-1 DS, which is harmful to composting microorganisms, resulting in the inhibition of vigorous organic matter degradation. When these 2 coexist in the starting material, whether the composting succceeds or not depends on the ratio of these 2 lactic acid bacteria. If Pediococcus and Weissella ratio was higher than 101.5, acetic acid level was almost 3 times lower than that observed in the composting with their lower ratios of 1 and 10-1, probably because of the interaction of Pediococcus and Weissella resulting in the suppression of Weissella activity, and thus composting was accelerated.

Composting of food waste subjected to hydrothermal pretreatment and inoculated with Paecilomyces sp. FA13.

Food waste collected from restaurants, convenience stores, and food-processing factories was mixed with sawdust and subjected to hydrothermal pretreatment at 180°C for 30min to prepare compost raw material. Furan compounds such as 5-HMF (5-hydroxymethyl furfural) and furfural were produced at concentration levels of approximately 8 and 0.5mg/g-ds, respectively, through hydrothermal pretreatment. The furan compounds inhibited the activity of composting microorganisms, thus delaying the start of organic matter degradation during composting. A newly identified fungus, Paecilomyces sp. FA13, which possesses the ability to degrade furan compounds, was isolated and used as an inoculum for the composting of the raw material prepared by hydrothermal pretreatment. By inoculating the FA13 into the compost raw material at 10(5)CFU/g-ds, the degradation of furan compounds was accelerated. As a result, bacterial activity, which contributed to composting, was enhanced, significantly promoting the start of vigorous degradation of organic materials.

Inoculation of Pichia kudriavzevii RB1 degrades the organic acids present in raw compost material and accelerates composting.

In this study, the yeast strain Pichia kudriavzevii RB1 was used as an inoculum to accelerate organic matter degradation of rabbit food with added organic acids, which was used as a model food waste for composting. The RB1 strain rapidly degraded the organic acids present in the raw compost material, leading to an increase in pH beyond the neutral level, within 2 days. Both mesophilic and thermophilic bacteria proliferated faster in the compost with RB1 inoculation than in that without inoculation. Although the yeast died with the increase in compost temperature, it affected the early stages of composting prior to the thermophilic stage and accelerated the composting process by 2 days by eliminating the initial lag phase seen in the growth of other microorganisms. Moreover, populations of Bacillus thermoamylovorans, Bacillus foraminis, and Bacillus coagulans became dominant during the thermophilic stages of both composting with and without RB1 inoculation.

Effects of turning on the microbial consortia and the in situ temperature preferences of microorganisms in a laboratory-scale swine manure composting.

The effects of turning on the microbial consortia during swine manure composting were investigated. To focus on microbial migration, two types of composting runs, with and without turning, were conducted. In both cases, the material was composted in three separate reactors set at 30, 50, and 70 °C. For the runs with turning, the material was removed from the reactors, pooled, mixed, and redistributed daily, whereas for those without turning, the compost was agitated inside the reactors. The microbial consortia were compared by PCR-DGGE for composting without turning at different temperatures; this revealed the temperature preferences of the microorganisms, in situ--i.e., whether they were mesophilic, thermotolerant, thermophilic, or microorganisms that could adapt to a wide range of temperatures. Moreover, most of these microorganisms, except for the enteric bacteria, survived stably during composting with turning, irrespective of the temperature, and the microbial consortia became similar across the three reactors.