Microbial technology plays a very critical role in food waste digestion process. We have developed microencapsulation and immobilization techniques to protect our unique hard working microorganisms from the harsh environment inside the food digester.
According to fundamental microbiology principle, all microorganisms have a lag-phase in the beginning of their growth cycle. That lag-phase varies from one microorganism to another from few hours to days. The efficiency of food waste digestion largely depends on the choice of microorganisms that we use inside the food digester. If the microorganism that you are using has a longer lag-phase, your food digester can’t degrade food waste in an efficient way. It would take much longer to degrade food waste, and the effluent released form the digester would definitely have higher levels of suspended solids, BOD, FOG, COD and bad smell. Therefore, it’s very crucial to use food waste relevant bacteria and enzymes in an optimum proportion in order to jump start the system without lag-phase.
It is important to note that one type of microorganism can’t digest all types of food wastes. For efficient food waste degradation within a given time of 24 hours, it needs diverse range of microorganisms and enzymes blend with very short lag-phase. Using right combination of microorganisms and enzymes, not only the food waste digestion gets faster but the quality of effluent is also greatly improved in terms of suspended solids, BOD, FOG, COD and bad smell.
Our in-house R&D team lead by Ph.D. Microbiologist works closely with the customers and prepares unique blends of microorganisms and enzymes for different types of food wastes such as mixed produce, meats, citrus peels, bakery dough, tobacco leaves, coffee grinds, high fat content, mixed grocery at supermarkets and so on.