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Sci Total Environ

Title:		Malodorous gases production from food wastes decomposition by indigenous microorganisms
Author(s):		Zhang Y; Liang Z; Tang C; Liao W; Yu Y; Li G; Yang Y; An T;
Address:		"Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China. Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China; Synergy Innovation Institute of GDUT, Shantou 515100, China. Electronic address: ligy1999@gdut.edu.cn. Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China; Synergy Innovation Institute of GDUT, Shantou 515100, China"
Journal Title:		Sci Total Environ
Year:		2020
Volume:		20200208
Issue:
Page Number:		137175 -
DOI:		10.1016/j.scitotenv.2020.137175
ISSN/ISBN:		1879-1026 (Electronic) 0048-9697 (Linking)
Abstract:		"Volatile organic compounds (VOCs) produced during the degradation of food wastes may harm to the health of people and create annoyance in adjacent communities. In this work, the VOCs emitted from the decomposition food wastes including fruit, meat and vegetable, and their microbial communities were measured in three individual 57-L reactors for 61 days. Total of 232.8, 373.5, and 191.1 mug.kg(-1).h(-1) VOCs with oxygenated VOCs (57.6%), volatile organic sulfur compounds (VOSCs, 58.6%) and VOSCs (54.9%) as the main group were detected during fruit, meat and vegetable fermentation, respectively. 2-Butanone (55.1%) and ethyl acetate (13.8%) were the two most abundant VOCs from fruit wastes, while dimethyl sulfide (68.0 and 26.6%) and dimethyl disulfide (89.2 and 10.1%) were in vegetable and meat wastes. The predominant Firmicutes represented 93.0-99.9% of the bacterial communities of meat decomposition, while Firmicutes and Proteobacteria were the dominant phyla throughout the fruit digestion process. Proteobacteria (16.9%-83.6%) was the dominant phylum in vegetable wastes, followed by Bacteroidetes, Firmicutes, and Actinobacteria. Malodorous VOCs emissions were highly affected by microbial activity, the abundant Weissella, Leuconostoc and Enterobacteriaceae in vegetable wastes showed correlation with carbon disulfide and dimethyl sulfide, while dominant Peptococcus, Bacteroides, Lactobacillales and Peptoniphilus in meat wastes was related to dimethyl disulfide. Overall, significant differences and correlation between VOCs emission profiles and bacterial communities among different food wastes decomposition were observed. These data contribute to a more comprehensive understanding the relationship between microbial community dynamics and malodorous VOCs emission"
Keywords:		*Food Gases *Refuse Disposal Sulfur Compounds Volatile Organic Compounds Decomposition Food wastes Malodorous gas emission Microbial diversity;
Notes:		"MedlineZhang, Yuna Liang, Zhishu Tang, Changcheng Liao, Wen Yu, Yun Li, Guiying Yang, Yan An, Taicheng eng Netherlands 2020/02/18 Sci Total Environ. 2020 May 15; 717:137175. doi: 10.1016/j.scitotenv.2020.137175. Epub 2020 Feb 8"