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First Author: LI Yanzeng

This study aimed to analyze the relationship between food components and food waste aerobic fermentation efficiency. Different food wastes were designed to be reflective of different dietary regimes, including formulated (R1), high oil/fat and salt (R2), high oil/fat and sugar (R3), and vegetarian (R4) diets, after which the physicochemical properties, enzyme activity, and structural characteristics of food waste microbial communities were examined to explore the potential mechanisms of food waste degradation under different dietary regimes. The main results of this study demonstrated that the physicochemical properties and hydrolase activity of different food waste were significantly different. The species richness in R2 and R3 food waste was higher than that of R1 and R4, whereas the community diversity of R1 and R4 food waste was higher than that of R2 and R3. At the genus level, the dominant bacteria in the four food waste types were Bacillus, Thermoactinomyces, Paenibacillus, and Cohnella.

Contact the author: ZHANG Shenghua
Page Number: 123948
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PubYear: August 2020
Publication Name: Bioresource Technology
The full text link: https://doi.org/10.1016/j.biortech.2020.123948