Abstract

PRODUCTION OF BIO ENZYME FROM KITCHEN WASTE BY ANAEROBIC FERMENTATION USING MIXTURE OF YEAST AND FUNGAL CULTURE

Vinaya Subhash Joshi*, Surekha M. Gupta

ABSTRACT

The enzymes produced as a result of the fermentation process carried out using food and/or vegetable waste with added jaggery and water are called bio enzymes. This fermentation is often facilitated by the addition of a suitable yeast, fungus, or bacteria as an agent. The product yields are mostly comprised of digestive enzymes such as amylases, maltase, lipases, and pepsins with some amount of alcohol. Bio enzymes can be applied as natural fertilizers and sanitizers. Some enzyme products are used as sanitization liquids, kitchen cleaners, fruit & vegetable cleaners, insect repellents, etc. Citrus fruits and molasses being the most favored choices for the production of bio enzymes for starting years, now, researchers are exploring more categories of kitchen, food, and industrial waste products as potential sources for the production of bio enzymes. The present study explores the options of vegetable waste procured from the kitchen with the major part being the peels and husks of Onion and Garlic (Allium spp). The mixture of Yeast and Fungal culture was used to promote the anaerobic fermentation process. The end product obtained was studied for potential applications as a bio enzyme.

Keywords: Bio enzyme, anaerobic fermentation, fertilizer, Allium spp.