Study of the Conditions for Accelerating the Composting Process when Adding Microbial Communities

Abstract

An urgent problem of the modern world is the accumulation of waste, the vast majority of which is food waste. Every day, an average Ukrainian produces about 1-1.5 kg of waste, where about 40-70% is food waste or its packaging. The food waste from the industry has a significant impact on the environment. Another important source of food waste includes restaurants and catering establishments, which have a significant impact on the environment. Among all known methods of food waste of plant origin, composting is safe, but this process has a number of disadvantages. [Filimonau et al. 2019, Nilsson 2011]. Research and improvement of the composting technology is an urgent problem for the scientists around the world, who use various composting methods in their research, such as adding mineral and microbiological impurities, ozone-hydrogen peroxide to the compost mixture, and determine various methods for assessing the maturity of compost [Gliniak et al. 2019, Warman 2013].