Biowaste- Biowaste is the organic remainings which can further undergo biodegradation by microbial action to produce

useful products.

Nature of biowaste-
- Human activities like agriculture, horticulture and industrial waste
- 3 major categories of biowaste are – Feces/manure , raw plant material or processed waste
- The general characteristics of the biowaste is similar , so their decomposition is also similar

Composition of biowaste
- Municipal solid waste – heterogeneous material
- Food processing/ Horticulture – Homogeneous

Biowaste from animal contains-

- Incomplete digested and unabsorbed fat, carb, protein
- Excreted metabolic waste product like urea and nitrogenous compound eg bile
- Gut bacteria and their fat carb etc

Biowaste of plant origin contains

-cellulose
Hemicellulose
-lignin
Importance of waste management

- A huge amount of biowaste is produced, so it occupies huge area in landfills. So it must be processed which will take less
volume.
- It also contains potential environment pollutants which can be converted to harmless and also some reuable products
by waste management. ( Green house gas like methane is released from waste which contributes to global warming )
- The product we get after biologically processing waste can be used as a fertilized , which will decrease the use of
artificial fertilizers, (no Leaching Eutrophication etc )
In the waste management , biological processes play major roles. In biological processing, biowaste are decomposed by
microbes to give a stable, reduced volume of product having simpler chemicals which is SAFE for human and environment

Biowaste can be processed by COMPOSTING and ANAEROBIC DIGESTION.

Aim of biological treatment –

1) Minerals lost with waste can be reused
2) A useful final product is produced
3) Reduce adverse effect on the environment
Composting / Biocomposting
• -Composting is the AEROBIC decomposition of organic material by microorganisms under controlled conditions
In the process, microbes use oxygen to break the organic compounds to obtain energy for growth
Result- humus increase, C:N ratio decrease, pH neutralizes as a result the exchange capacity of material increase

• In composting, protein ---degrade to --- nitrogen /ammonia---convert to No3

Carbohydrate -----degrade to --- CO2 and H2O

• Heat is generated (can be used as fuel ) , weight and volume reduced

• Finally most material remain as humus in the compost
• Final product has low rate towards microbial activity

What is compost ?
Compost is the stabilized pathogen free product synthesized by
Preparation Water Compostin Screening
thermophilic decomposition of plants and animal products by g
microbes . In compost , we get microbial polymerization or buildup
of humic substances and growth of beneficial microbial population. Municipal
solid
It has waste
1) Humus rich in nutrients
2) Dark earthy Rejects to Rejects to
landfill landfill
3) Beneficial soil organism Product to
4) Used in gardening for fertilizers end user
5) Improves physical and biological property of soil
6) Called “black gold”
Four phases of composting

1) Latent phase around 22°C – composting microbes colonize and acclimatize to the minerals
2) Growth phase 22°C- 40° – Rapid growth and reproduction of microbes , high respiration rate whoch elevates
temperature to mesophilic range
3) Thermophilic phase 40°C -60°C. - maximum temperature, pathogens eliminated . Temp drops to 40
4) Maturation phase 40C – ambient - secondary mesophilic phase, temperature gradually drops to ambient as microbial
activity decrease.. Organic component converts to humic compounds and ammonia undergo nitrification (ammonia to
nitrite to nitrate )
Conditions optimized by reducing LAG TIME
* C:N ratio imp for success of composting

Microbiology of composting ( by bacteria, fungus, nematodes, annelids, protozoa and insects) by succession
Mesophiles initiate decomposition
Mesophilic activity increases temperature
Then thermophiles can grow
Thermophiles break carbohydrate and protein
Temp rise to 70-75C, growth inhibits
Mineralization of nitrogen occurs after thermophilic stage by
Ammonia to Nitrite (Nitrosomonas)
Nitrite to Nitrate (Nitrobacter.)
Temperature drops, actinomycetes grow giving compost white grey appearance
Benefits of using compost
1) Improves the soil structure, porosity, and density, thus creating a better plant root environment.
2) Increases infiltration and permeability of heavy soils, thus reducing erosion and runoff.
3) Improves water holding capacity, thus reducing water loss and leaching in sandy soils; water retention in heavy
rainfall, thus preventing flood.
4) Supplies a variety of macro and micronutrients.
5) May control or suppress certain soil-borne plant pathogens.
6) Supplies significant quantities of organic matter.
7) Improves cation exchange capacity (CEC) of soils and growing media, thus improving their ability to hold nutrients for
plant use.
8) Supplies beneficial microorganisms to soils and growing media.
9) Improves and stabilizes soil pH.
10) Can bind and degrade specific pollutants
11) Avoid use of chemical fertilizers thus mitigating the emissions of greenhouse gases (nitrous oxide) from fertilizer’ s
production. 
12) Degradation of some recalcitrant compounds.

5
Application of compost in plant cultivation
• Growing crops in nursery and green house
• Establish landfills
• Sustainable soil building
• Used to suppress disease in agriculture, horticulture

Composting in Bangladesh

In Mirpur, a pilot project for composting is carried out based on INDONESIAN WINDROW TECHNIQUE
It is better than conventional solid waste management as
1. Less waste is to be transported and dumped in the disposal area
2. Cleaner environment , so quality of life improved
3. Good an hygienic product is produced to be used in agriculture
 Major considerations of composting
of solid waste in Bangladesh
 Raw materials and quality
The most significant determinant of the quality compost is the raw organic
waste used. If this is consistently uncontaminated, an appropriate
composting process is likely to produce a high-quality product.
 Locating composting plants.

* availability of raw materials;

* labour supply;
* land rents;
* location of competition;
* acceptance by neighbours;
* transport distances and cost of transportation;
* location of customers

 Periodical spot checks on raw materials; and careful managing the compost process.
 Community-engagement to ensure source-separation of waste can significantly lessens the risk of contamination
 Marketing
 Strategic partnerships 7
Fermentation background

• Previously in traditional fermentations used to be carried out to increase shelflife, texture, flavour using native
spontaneous microbial population, uncharacterized starter culture

• Now we use pre-selected starter culture with known attributes for fermentation
• Also fermentation is greatly used in biotechnology.
• Yeast and mould also used in alcohol and cheese fermentation

• We use LACTIC ACID BACTERIA (LAB) FOR FERMENTATION WHICH INCLUDES - Lactobacillus, Lactococcus, Streptococcus,
Leuconostoc, Pediococcus, and Enterococcus ,, lactobacillus acidophilus

About LAB

• Some LAB often get attributes like “generally regarded as safe” (GRAS) and “qualified presumption of safety” (QPS)

• LAB can modulate gut bacteria and can improve human health

Health benefits of consuming fermented food –

1. Disease prevention
2. Helps with anxiety and stress
Fermentation starter cultures and by-product of fermentation

• The started culture for fermentation is selected with desired characteristics like – high acidification rate by producing
lactic acid , secretion of secondary metabolites etc
Factors impacting selection of starter culture
• a history of safe use
• acidification rate during fermentation,
• exopolysaccharide production,
• proteolytic activity,
• particularly during cheese production, and
• the generation of bioactive metabolites and peptides.

Fermentation can produce desirable and undesirable

bioactive metabolites like

1. -Biogenic amines – toxic so undesirable

2. -Bioactive peptides – desirable by-product
3. -Bacteriocins – desirable due to known probiotic action
but undesirable in starter culture as it can kill or inhibit
bacterial strains
Bacteriocins are –
• ribosomally synthesized
• Has antimicrobial peptides
• Producer species is immune to it but inhibit other pathogenic bacteria via bactericidal or bacteriostatic manner.
• So must be produced carefully.
• their ability to inhibit potential spoilage bacteria and pathogens can be of great use.

Bacteriocin uses –
1. Alternative to antibiotics as it has antimicrobial properties
2. Chemical food preservation as it inhibits spoilage bacteria

Bacteriocinogenic strain identification relies on agar diffusion based assay

Now in silico screening is used to identify bacteriocin producing operon,
Using in silico , gut microbiome sequence data found 74 bacteriocin gene clusters
Biogenic amines Bioactive peptides
1. Biologically active Released after proteolysis
Promotes health by –
2. Produced by decarboxylation of amino acids which
1. inhibiting angiotensin 1-converting enzyme (ACE)
accumulate during fermentation
(ngiotensin-converting enzyme (ACE) inhibitors
3. Promote undesirable microbial activity, spoilage in food
help relax your veins and arteries to lower your
4. Dairy product like cheese can accumulate biogenic
blood pressur)
amines (histamine tyramine) which are toxic .
2. Antithrombotic activity
5. If more than one biogenic amines are found in a food, it
3. Antihypertensive activity
shows as synergistic toxicity
4. Antioxidant
6. Detected by chromatography, PCR
5. Immunomodulation (enhance immune system)
6. Apoptosis modulation
7. opioid and anti-opioid activities.
 Intentinal LAB possess peptidase and protease activity so can ferment milk/milk product releasing peptides

Fermentation and cancer

• Casein (from cow milk protein), whey protein, lactoferricin has anticarcinogenic peptides
• Another cancer preventing peptide lunasin is produced by proteolytic activity of LAB on sourdough fermentation
• Milk fermentation by probiotic lactobacillus casei caused immune response against breast cancer in mouse
• Probiotic , Prebiotic , Symbiotic are researched to be used in colorectal cancer treatment
• They can act as anticarcinogenic, antimutagenic agent

Ethnic fermented milk products are now used to isolate new LAB strains – products include
1. Tofu
2. Naoto
3. Matsoni
4. Yogurt
5. Raabadi- probiotic
6. Shubat
7. sauerkraut.
8. Inoculum substrate
9. Condition, physiochem parameter , sterilization of media and ferm, duration, harvesting, purification , filling
Prebiotic - selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastro-
intestinal microbiota, thus conferring benefit(s) upon host health

• Gastrointestinal microbiota ferment prebiotic contributing to guy heath

• Prebiotic ingestion enhance antibacterial capacity of probiotics

Synbiotic = Probiotic + prebiotic (Prebiotic enhance growth and performance of probiotic and probiotic will improve health )

Probiotic , Prebiotic , Symbiotic are researched to be used in colorectal cancer treatment

They can act as anticarcinogenic, antimutagenic agent

* These fermented foods are used in prevention disease or alleviate symptoms NOT as curative agent

Carbonated beverage and fastfood can compromise intentinal barrier

But prebiotics can maintain intestinal barrier and prevent inflammation in intestine

• Our gut microbiota can produce neurotransmitter like dopamine, noradrenalin

National recommendation
-fermented food consumed for thousands of years
-after benefit understood, demand inceease.
-but some places, still not recommended

Lactose intolerance
-fermented dairy food if included in diet can improve symptoms of lactose intolerance

Pregnant women should eat fermented food to increase iron bioavailability

Problems regarding fermented food

-adverse effect on food industry as no legal definition of probiotic is there,
-general people loosing confidence in dairy products having pre/probiotics

A solution could be labelling fermented product with proven benefits using research

Advances in fermented product

• -as public views shifting towards healthier lifestyle
• -New starter culture and improved methods ensures effectiveness
• -Research carried out in health promoting LAB and and also traditional beneficial dairy products
Osteoporosis
Occur mostly in postmenopausal women , elderly
Bone density decrease, bone prone to break. Due to low calcium abdorption
• prebiotic fructo-oligosaccharide (FOS) may prevent osteoporosis
• How?
- FOH fermentation release short chain fatty acids and lactic acids which drops pH , so insoluble calcium phosphate
dissolves and absorbed in the blood . Increase in calcium consumption prevents and treat osteoporosis

Obesity
• gut bacteria could be a contributing factor in the development
• FOS , a prebiotic can reduce obesity by increasing lean microbiota by fermentation, This would decrease permeability of
intestine
• Bacteriocins can also we used against obesity . This can be done by first identifying the gut microbiota contributing to
obesity and later they can be killed by using bacteriocins or bacteriocin producers

Mental disorder
• Gut microbiota can contribute to mental disorders
• Psychobiotics – a bacteria which when ingested in adequate amount can improve mental health . Such as Lactobacillus
Helveticus can reduce anxiety , depression by increasing serotonin level
• Ingestion fermented food prevents depression, anxiety other mental illness
National Recommendation,
Inclusion of fermented dairy foods can help to alleviate the symptoms of intolerance
Regulation of fermented dairy products: statement as on 2017
Advances in fermented products
Conclusion

These topics are there in the slide