Augmentation of kitchen waste by resident biodegrading bacteria

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dc.contributor.advisorDutta, Upma
dc.contributor.authorAttri, Harkiran
dc.date.accessioned2022-02-17T08:51:09Z
dc.date.available2022-02-17T08:51:09Z
dc.date.issued2022-02
dc.description.abstractKitchen waste is renewable, low-cost, and made up of organic ingredients viz. carbohydrates, amino acids, peptides, fatty acids, and their esters, as well as processed foods and paper make up this group that provide bacteria with the nutrients they need to thrive. Improper handling of kitchen waste can cause environmental pollution and can have a substantial impact on public health. Enzymes produced by bacterial consortium (amylase, lipase & protease, cellulose, lactose fermenting bacteria) is essential for decomposition of kitchen waste. Enzymes from microbes have a wide biochemical diversity, and are easy to manipulate genetically. Effective microorganisms play an important role in composting process by enhancing the pace of bio-degradation. In the present study twenty bacterial isolates were isolated from the kitchen waste sample collected from Urja girl’s hostel SKUAST-Jammu. Biodegrading ability of these isolates were screened by measuring zone of clearance and halo formation around the growth on specific media viz. starch agar, skimmed milk agar, MacConkey agar, and Congo red agar. Nine potential isolates were screened out for further studies. Morpho-cultural and biochemical identification of potential isolates were done onas per Bergey’s Manual of Determinative Bacteriology. The compatibility of the potential isolates was studied by cross streak method and consortium was prepared by the inoculation of compatible isolates in nutrient broth. 500 g of kitchen waste was used in different trials separately at different pH (5.7, 6.5 and 7.5) and temperatures (37ºC, 40ºC and 45ºC) and the study showed that at 45ºC temperature with pH 7.5 among all the trials showed highest weight reduction (75.60%). The effect of consortium on pre-treated kitchen waste (acid and freeze-thaw treatments) was done and the results revealed that the pre-treated kitchen waste with consortium significantly degraded the kitchen waste over control but among them, acid pre-treatment of kitchen waste with consortium showed the maximum degradation of kitchen waste (21.00%). This study concluded that the consortium of resident potential bio-degrading bacteria enhanced the bio-degradation process of kitchen waste.en_US
dc.identifier.citationPreferred for your work Attri,H. 2022. Augmentation of kitchen waste by resident biodegrading bacteria. M.Sc. thesis, SKUAST- Jammu.en_US
dc.identifier.other36834
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810182445
dc.keywordsKITCHEN WASTE, BIO-DEGRADING BACTERIA, MICROBIAL CONSORTIUM, PRE-TREATMENTSen_US
dc.language.isoEnglishen_US
dc.pages37en_US
dc.publisherSher-e-Kashmir University of Agricultural Sciences and Technology of Jammuen_US
dc.subMicrobiologyen_US
dc.themeAugmentation of kitchen waste by resident biodegrading bacteriaen_US
dc.these.typeM.Scen_US
dc.titleAugmentation of kitchen waste by resident biodegrading bacteriaen_US
dc.typeThesisen_US
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