Sustainable Use of Kitchen Waste in Advanced Microbial Enzyme Production

Introduction

Getting rid of solid trash is a big problem in many developed and emerging countries, both in cities and in rural places. The collection and dumping of municipal solid waste (MSW) are one of the biggest problems in most cities around the world today. (Abdel-Shafy & Mansour 2018) The main source of MSW is household or kitchen waste (55-80%), but this also depends on different countries. (Nabegu, 2010) High levels of food waste output might result in major environmental problems and expensive treatment. However, nutrient-rich food processing wastes provide appealing substrates for the bioconversion of important bioproducts such enzymes, pigments, biofuels, oligosaccharides, and substrates for growth. (Torres-León et al., 2021) Valorization of Fruit and Vegetable Wastes (FVW) is hard for a number of reasons, including the fact that they go bad quickly and are different from one another. But vegetables and fruit peels are also good source of valuable natural products and chemicals. (Esparza et al., 2020)

Enzymatic hydrolysis is the most important way to turn trash from agriculture into useful goods. Agroindustrial wastes like rice bran, wheat bran, wheat straw, sugarcane bagasse, and corncobs are the cheapest and most plentiful natural sources of carbon that can be used to make enzymes that are important in industry. Microorganisms found in farm waste have been used to make a huge number of enzymes that are used in many industry processes for food, drugs, textiles, and dyes.(Bharathiraja et al., 2017) Most municipal solid waste (MSW) in Malaysia is made up of organic garbage with a high moisture level (80–85%), which is good for biological change.(Malakahmad et al., 2011) Thus kitchen waste is also good source of carbon which can be used for enzyme production. To make it easier to get rid of trash, food waste can be used to make fermentable sugars, which can then be used to make enzymes.

Kitchen waste is one kind of solid waste which is produced from the kitchen during the time of Preparing and processing of food that makes a large portion (50-60%) of the total solid waste. Kitchen Waste means fruit and vegetable scraps; food left-overs and dinner plate scrapings; meat, fish, giblets and bones; eggshells; dairy products, butter and mayonnaise; bread, cereal and grains; pasta and pizza; baked goods and candies; soiled paper towels; soiled paper food packaging and ice cream cartons; used paper cups and paper plates; coffee grounds and tea bags; solidified fat and grease; baking ingredients, herbs and spices; houseplants; cut and dried flowers; nuts and shells. For greater certainty, “kitchen waste” does not include yard and garden waste; plastic bags and wrap; Styrofoam; foil wrap, foil pouches and foil pie plates; metal cans and glass jars; cereal and cracker box liners; chip and cookie bags; pet food bags and other lined bags; butter wrappers; dental floss and rubber bands; soiled diapers and baby wipes; sanitary hygiene products and condoms; dryer lint and anti-static dryer sheets; cigarettes and cigarette butts; vacuum cleaner contents and bags; pet feces and pet litter box material etc. Kitchen waste can be categorized in two, Biodegradable and Non-biodegradable. Biodegradable merely refers to substances or materials that can be naturally broken down by microorganisms or other living organisms, thereby preventing pollution. (Bio-ZONE2023)