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KMID : 0525720180230040285
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Journal of Chitin and Chitosan
2018 Volume.23 No. 4 p.285 ~ p.292
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Optimal Culture Conditions and Food Waste Decomposition Effects of Mixed Strains Separated from Traditional Fermented Food and Soils
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Kim Min-Sun
Kim Hee-Jeong
Jung Eun-Seon
Park Ju-Yong
Chae Jong-Chan
Hwang Kwon-tack
Lee Seung-Je
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Abstract
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In this study, for the purpose of decomposing food waste, the strain was screened from traditional fermented food and soils. The enzyme activity (protease, amylase, cellulase, lipase) experiment was carried out using the paper disc method in 212 strains isolated from 5% NaCl media. Among them, only the strains having enzyme activity of more than 2 (soil) or more than 4 (traditional fermented food) with the halozone of enzyme activity of 15 mm or more were selected first, and microorganism identification through 16S rRNA sequencing was performed. Finally, were identified such as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus siamensis, Bacillus licheniformis, Bacillus aquimaris, Bacillus megaterium, Bacillus koreensis, Bacillus stratoshericus, Bacillus aryabhattai, Bacillus safensis, Marinobacter hydrocarbonoclasticus. 11 species of mixed strains were confirmed that the culture time was 24 hours, the incubation temperature was 30oC and the optimum pH was 7.0. In order to confirm the degree of decomposition of standard food wastes (100 g) by treating 11 kinds of mixed strains (25%), solid content of more than 2000 μm was determined to be 103 g for the sterilized water group and 18 g for the mixed strains group. And the rest was decomposed to a size of less than 2000 μm.
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KEYWORD
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Food waste, Decomposition, Enzyme activity, Mixed microorganims, Microorganism identification
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