Effect of indigenous microorganism (IMO) on decomposing kitchen organic waste: a comparative study

Abstract

This study investigated the effects of Indigenous Microorganisms (IMO) on kitchen organic waste decomposition. Results showed that the M1 treatment (IMO added, aeration) resulted in faster and more efficient carbon decomposition compared to the M2 treatment (IMO added, no aeration) and the CT treatment (no IMO and no aeration). The M1, M2 and CT treatments achieved 60.3, 50.4 and 29.8% reduction in total organic carbon (TOC), respectively. The concentrations of NO3- decreased gradually, approximately a 50% reduction observed after 44 days in both the M1 and M2 treatments, but were stable in CT during the process. Meanwhile, NH4+ was mainly significantly higher in CT compared to M1 and M2. In conclusion, the inclusion of IMO with aeration improved the waste decomposition, resulting in faster carbon reduction and enhanced nitrogen transformation. These findings highlight the potential of IMO and aeration as effective approaches for efficient kitchen waste management.

Keywords

• carbon decomposition
• continuous aeration; decomposition efficiency
• indigenous microorganisms (imo)
• kitchen organic waste