Food loss or waste is a far-reaching problem and has indeed become a worrying issue that is growing at an alarming rate. Fruits and vegetables are lost or wasted at the highest rate among the composition of food waste. Furthermore, the world is progressing toward sustainable development; hence, an efficient approach to valorise fruit and vegetable waste (FVW) is necessary. A simple phenotypic characterisation of microbiota isolated from the fermented FVW was conducted, and its effectiveness toward wastewater treatment was investigated. Presumptive identification suggested that yeast is dominant in this study, accounting for 85% of total isolates. At the genus level, the enriched medium's microbial community consists of Saccharomyces, Bacillus and Candida. Ammonium in the wastewater can enhance certain bacteria to grow, such as lactic acid bacteria, resulting in decreased NH4+ concentration at the end of the treatment to 0.5 mg/L. In addition, the fermented biowaste could reduce PO43- by 90% after the duration of treatment. Overall, FVW is a valuable microbial resource, and the microbial population enables a reduction in organic matter such as NH4+ and PO43-. This study helps explore the function and improve the effectiveness of utilising biowaste by understanding the microorganisms responsible for producing eco-enzyme.
Keywords: Bio-waste; Fermentation; Gram staining; Microbial consortium; Sustainability.
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