scholarly journals Effects of bulking agents, load size or starter cultures in kitchen-waste composting

2013 ◽  
Vol 2 (1) ◽  
pp. 3 ◽  
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin ◽  
Mohd Noriznan Mokhtar ◽  
Farah Saleena Taip
Keyword(s):  
Starter Cultures ◽  
Bulking Agents ◽  
Kitchen Waste ◽  
Load Size

Optimization of bio-drying of kitchen waste: inoculation, initial moisture content and bulking agents

2015 ◽  
Vol 19 (1) ◽  
pp. 496-504 ◽  
Author(s):  
Xiao Song ◽  
Jiao Ma ◽  
Jiandong Gao ◽  
Yanbo Liu ◽  
Yongce Hao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Bulking Agents ◽  
Kitchen Waste

Effect of bulking agents on maturity and gaseous emissions during kitchen waste composting

Chemosphere ◽  
2013 ◽  
Vol 93 (7) ◽  
pp. 1393-1399 ◽  
Author(s):  
Fan Yang ◽  
Guo Xue Li ◽  
Qing Yuan Yang ◽  
Wen Hai Luo
Keyword(s):  
Bulking Agents ◽  
Gaseous Emissions ◽  
Kitchen Waste

Bacterial dynamics and functions driven by bulking agents to mitigate gaseous emissions in kitchen waste composting

2021 ◽  
pp. 125028
Author(s):  
Zhicheng Xu ◽  
Wenjia Xu ◽  
Lanxia Zhang ◽  
Yu Ma ◽  
Yanming Li ◽  
...  
Keyword(s):  
Bulking Agents ◽  
Gaseous Emissions ◽  
Kitchen Waste ◽  
Bacterial Dynamics

Effects of adding bulking agents on the biodrying of kitchen waste and the odor emissions produced

2018 ◽  
Vol 67 ◽  
pp. 344-355 ◽  
Author(s):  
Jing Yuan ◽  
Yun Li ◽  
Hongyu Zhang ◽  
Difang Zhang ◽  
David Chadwick ◽  
...  
Keyword(s):  
Bulking Agents ◽  
Kitchen Waste ◽  
Odor Emissions

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Biogas Plant by Using Kitchen Waste

2017 ◽  
Author(s):  
Sachin Bhujade ◽  
Ajay Mate ◽  
Vikrant Katekar ◽  
Sanjay Sajjanwar
Keyword(s):  
Biogas Plant ◽  
Kitchen Waste
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