Study on personalized microbial formulation during high-temperature aerobic fermentation of different types of food wastes.

The rapidly growing generation of food wastes has attracted extensive attention. In this context, biochemical processors, using high-temperature aerobic fermentation, has become a beneficial method to treat food waste in situ. However, existing microbial agents do not vary the proportion of strains according to the different food wastes, with this approach affecting the degradation efficiency. In this study, high-temperature resistant strains, with high degradation efficiency, were isolated and screened, before establishing a novel method for preparing personalized microbial formulations. Using the degradation efficiency of wastes after three days as the evaluation standard, 12 groups of Plackett-Burman experiments were used to determine the main effect strains for different types of food waste. Fifteen groups of Box-Behnken experiments were then used to determine their best proportions at which the maximum degradation efficiency occurred. Finally, simulated fermentation experiments were used to check for improvement of the fermentation process by mixing strains according to the personalized proportions. Results of molecular identification and physiological assessments indicated that all the seven strains were Bacillus spp., with no antagonistic effects between them. Based on the Plackett-Burman and Box-Behnken tests, three personalized bacterial agents were obtained for different types of food waste. The fermentation results further showed that, compared with the use of equal proportions of strains, a maximum increase of 15.43% in organic matter degradation was achieved after adding personalized proportions. This study provides both theoretical and practical references for the use of personalized microbial agent formulations for high-temperature aerobic fermentation of food wastes, thus providing these microbial agents with good prospects and economic value.