Augmentation of kitchen waste by resident bio-degrading bacteria

Abstract

Kitchen waste, composed of organic materials such as carbohydrates, amino acids, peptides, and fatty acids, provides an ideal environment for bacterial growth. The enzymatic secretion of microorganisms plays a crucial role in biodegradation, making it a powerful solution for waste management. A bacterial consortium, including enzymes such as amylase, lipase, protease, cellulose, and lactose-fermenting bacteria, is essential for the decomposition of kitchen waste. In this study, twenty bacterial isolates were obtained from kitchen waste collected from Urja girls’ hostel at SKUAST-Jammu. The biodegrading capabilities of these isolates were rigorously tested using specific media and screening methods, leading to the selection of nine potential isolates for further analysis. Morphological, cultural, and biochemical identification of these potential isolates was conducted according to Bergey’s Manual of Determinative Bacteriology. The compatibility of the potential isolates was assessed using the cross-streak method, and a robust consortium was created by inoculating compatible isolates in nutrient broth. The study rigorously assessed the impact of different pH levels and temperatures on the degradation of 500 g of kitchen waste, with the highest weight reduction (75.60%) observed at 45 °C and pH 7.5. Furthermore, the study investigated the influence of the consortium on pre-treated kitchen waste, with acid pre-treatment resulting in a significant degradation of 21.00% compared to the control. This study conclusively demonstrates that a consortium of resident potential biodegrading bacteria significantly enhances the biodegradation process of kitchen waste.