LAPSE:2020.0998
Published Article
LAPSE:2020.0998
Food Waste Composting and Microbial Community Structure Profiling
September 23, 2020
Over the last decade, food waste has been one of the major issues globally as it brings a negative impact on the environment and health. Rotting discharges methane, causing greenhouse effect and adverse health effects due to pathogenic microorganisms or toxic leachates that reach agricultural land and water system. As a solution, composting is implemented to manage and reduce food waste in line with global sustainable development goals (SDGs). This review compiles input on the types of organic composting, its characteristics, physico-chemical properties involved, role of microbes and tools available in determining the microbial community structure. Composting types: vermi-composting, windrow composting, aerated static pile composting and in-vessel composting are discussed. The diversity of microorganisms in each of the three stages in composting is highlighted and the techniques used to determine the microbial community structure during composting such as biochemical identification, polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE), terminal restriction fragment length polymorphism (T-RFLP) and single strand-conformation polymorphism (SSCP), microarray analysis and next-generation sequencing (NGS) are discussed. Overall, a good compost, not only reduces waste issues, but also contributes substantially to the economic and social sectors of a nation.
Record ID
Keywords
composting, microbial community structure, organic food waste, Renewable and Sustainable Energy
Suggested Citation
Palaniveloo K, Amran MA, Norhashim NA, Mohamad-Fauzi N, Peng-Hui F, Hui-Wen L, Kai-Lin Y, Jiale L, Chian-Yee MG, Jing-Yi L, Gunasekaran B, Razak SA. Food Waste Composting and Microbial Community Structure Profiling. (2020). LAPSE:2020.0998
Author Affiliations
Palaniveloo K: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia [ORCID]
Amran MA: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia
Norhashim NA: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia [ORCID]
Mohamad-Fauzi N: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, Wilayah Persekutuan Kuala L
Peng-Hui F: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Hui-Wen L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Kai-Lin Y: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Jiale L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Chian-Yee MG: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Jing-Yi L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Gunasekaran B: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia [ORCID]
Razak SA: Nutrition and Dietetics Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia [ORCID]
Amran MA: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia
Norhashim NA: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia [ORCID]
Mohamad-Fauzi N: Institute of Ocean and Earth Sciences, Institute for Advanced Studies Building, University of Malaya, Wilayah Persekutuan Kuala Lumpur 50603, Malaysia; Institute of Biological Sciences, Faculty of Science, University of Malaya, Wilayah Persekutuan Kuala L
Peng-Hui F: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Hui-Wen L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Kai-Lin Y: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Jiale L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Chian-Yee MG: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Jing-Yi L: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia
Gunasekaran B: Faculty of Applied Science, UCSI University (South Wing), Cheras, Wilayah Persekutuan Kuala Lumpur 56000, Malaysia [ORCID]
Razak SA: Nutrition and Dietetics Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia [ORCID]
Journal Name
Processes
Volume
8
Issue
6
Article Number
E723
Year
2020
Publication Date
2020-06-22
Published Version
ISSN
2227-9717
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Original Submission
Other Meta
PII: pr8060723, Publication Type: Review
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LAPSE:2020.0998
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External Link
doi:10.3390/pr8060723
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Version History
[v1] (Original Submission)
Sep 23, 2020
Verified by curator on
Sep 23, 2020
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https://psecommunity.org/LAPSE:2020.0998
Original Submitter
Calvin Tsay
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