Biodegradation of food waste using microbial cultures producing thermostable Α-amylase and cellulase under different pH and temperature

Mukesh Kumar Awasthi, Jonathan W C WONG, Sunil Kumar, Sanjeev Kumar Awasthi, Quan Wang, Meijing Wang, Xiuna Ren, Junchao Zhao, Hongyu Chen, Zengqiang Zhang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

Abstract

The aim of this work was to study the biodegradation of food waste employing thermostable α-amylase and cellulase enzymes producing bacteria. Four potential isolates were identified which were capable of producing maximum amylase and cellulase and belong to the amylolytic strains, Brevibacillus borstelensis and Bacillus licheniformis; cellulolytic strains, Bacillus thuringiensis and Bacillus licheniformis, respectively. These strains were selected based on its higher cell density, enzymatic activities and stability at a wide range of pH and temperature compared to other strains. The results indicated that 1:1 ratio of pre and post consumed food wastes (FWs) were helpful to facilitate the degradation employing bacterial consortium. In addition, organic matter decomposition and chemical parameters of the end product quality also indicated that bacterial consortium was very effective for 1:1 ratio of FWs degradation as compared to the other treatments.

Original languageEnglish
Pages (from-to)160-170
Number of pages11
JournalBioresource Technology
Volume248
DOIs
Publication statusPublished - Jan 2018

Scopus Subject Areas

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal

User-Defined Keywords

  • Bacterial consortium
  • Cell density
  • Degradation
  • Enzyme activities
  • Food wastes

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