Abstract
Microbial decomposition of food wastes was studied by the use of newly isolated bacterium, Bacillus sp. HR6. When the culture of this strain was mixed with bean curd refuse (350g) for 24h at 30°C, protein, carbohydrate, and ash components of bean curd refuse were decreased by about 6, 19, and 10%, respectively. 8% of water content was also decreased, although the lipid component was not changed. Heat generation was accompanied by the microbial decomposition of bean curd refuse. Extracellular protease secrated from the strain was activated at 60°C. After 9h of incubation with 30kg of bean curd refuse, the heat generation was occurred and maximum temperature reached over 70°C. And then, inner temperature became constant (about 57°C) for 18-24h. Net weight of bean curd refuse decreased with the increase of water recovered. 30kg of bean curd refuse decreased to 8.5kg for 24h of incubation.
