Understanding the anaerobic biodegradability of food waste: Relationship between the typological, biochemical and microbial characteristics.
作者： Henry Fisgativa , Anne Tremier , Sophie Le Roux , Chrystelle Bureau , Patrick Dabert
DOI: 10.1016/J.JENVMAN.2016.11.058
关键词: Food waste 、 Organic matter 、 Food science 、 Waste management 、 Biodegradation 、 Chemical oxygen demand 、 Firmicutes 、 Proteobacteria 、 Biology 、 Anaerobic digestion 、 Anaerobic exercise
摘要: In this study, an extensive characterisation of food waste (FW) was performed with the aim studying relation between FW characteristics and treatability through anaerobic digestion process. addition to typological composition (paper, meat, fruits, vegetables contents, etc) physicochemical characteristics, study provides original microbial populations present in FW. These intrinsic can actively participate aerobic degradation presence Proteobacteria Firmicutes species for bacteria Ascomycota phylum fungi. However, bacterial fungi community shows be a challenge because biases generated by non-microbial DNA coming from plant mushrooms food. terms relations, it demonstrated that some as density, volatile solids fibres content vary function composition. No direct relationship biodegradability. Pearson's matrix results reveal biodegradation potential highly related total chemical oxygen demand (tCOD), solid (TS), high weight organic matter molecules soluble water (SOLW>1.5 kDa) C/N ratio content. relations may help predicting behaviour Finally, also showed storage before collection, could induce pre-biodegradation, seems impact several biochemical improve biodegradability
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