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Optimal Mix of Microbes for Food Waste Decomposition
Bacillus: Microorganism that breaks down carbohydrates and proteins in food waste.
Alkaline Genes: Microorganism that degrades fats in food waste.
Cellulomonas: Microorganism responsible for decomposing dietary fiber in food waste.
Nitrobacter: Microorganism that neutralizes odors in food waste.
Food Decomposition Summary
Step 1: Disperse Fat and Grease First, fats and grease are distributed throughout the solution to increase their exposure and facilitate further breakdown.
Step 2: Molecular Division Each dispersed fat and grease molecule undergoes a division process, breaking down into smaller components such as fatty acids and triglycerides. This step is crucial for preparing the molecules for deeper transformation.
Step 3: Further Disintegration The separated fatty acids and triglycerides continue to undergo further disintegration, making them more amenable to chemical reactions and subsequent processing.
Step 4: Cleavage of Molecular Bonds In this stage, the bonds between hydrogen and carbon atoms within the fatty acids and triglycerides are severed. This reaction is essential for transforming the fatty acids and triglycerides into simpler molecules.
Step 5: Conversion to Carbon Dioxide and Water Finally, through a process known as TCA (tricarboxylic acid) metabolism, the now simpler molecules are transformed into carbon dioxide and water. This metabolic process completes the breakdown, ensuring that the fat and grease are fully decomposed and can be safely eliminated.
