유용미생물을 활용한 음식물쓰레기의 악취저감 효과

Abstract

The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at 20°C and 35°C. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds (H2S, CH3SH) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds (NH3, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of CH3CHO concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.