Isolation and Partial Identification of Bacteria and Fungi from Fermentating Vegetable Garbage of Kitchen

Abstract

Large quantities of kitchen waste are produced in modern society and its disposal poses serious environmental and social problems. The production of organic compound from the kitchen waste by microflora can minimize the kitchen waste toxin and environmental pollution. The organic compound are used in the food and beverages industries, pharmaceutical industries, cosmetics and biopolymer production. It was intended to isolate and partial identification of bacteria and fungi from fermentation of vegetable garbage of kitchen responsible for the biosynthesis of organic acid. The collected garbage was allowed to ferment for 2 months without any addition of nutritional supplements for the growth of natural microflora into the fermentating garbage. The liquid extract released during the process of fermentation was used to isolate various types of bacteria and fungi. The isolated bacteria and fungi were subjected to different test for partial identification of the microorganism. The outcomes of study indicates the presence Staphylococcus aureus, Staphylococcus epidermidis, Lactobacillus spp., Bacillus subtilis, Pseudomonas spp. and Escherichia coli, Aspergillus niger, Aspergillus flavus, Rhizopus oryza, Alternaria species and Saccharomyces cereviceae in the kitchen waste. The results of this study suggest that the microorganism assist the production of organic compound in the kitchen waste.