• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.52-59
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• 2002

Pilot-scale PSSBR(Phase Separated Sequencing Batch Reactor) was operated to evaluate requirement of external carbon sources(${\Delta}gCOD/{\Delta}gNO_3^{-}-N$) in denitrification. Methanol and fermented food waste were used as external carbon sources. Methanol and fermented food waste were fed to the anoxic state of first reactor and concentration were 50 and 40 mgCOD/L on the basis of concentration in reactor, respectively. In case that external carbon source was not used, average $NO_3^{-}-N$ concentration in effluent was 22.49 mg/L. When methanol and fermented food waste were fed, average $NO_3^{-}-N$ concentration in effluent were 10.13 mg/L and 6.3 mg/L, respectively and requirement of external carbon sources were 4.04 and 2.5 ${\Delta}gCOD/{\Delta}gNO_3^{-}-N$, respectively. Fermented food waste was better than methanol in denitrification efficiency. Therefore fermented food waste could be one of the excellent external carbon sources for nitrogen removal in biological nutrient removal process.

• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.7-12
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• 2000

An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p＜0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.

• Journal of Environmental Science International
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• v.15 no.9
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• pp.897-905
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• 2006

This study has been conducted to investigate biodegradation characteristics and optimum mixing ratio for co-digestion with thermophilic acid-fermented food waste and sewage sludge using batch anaerobic digester. As the basis operating conditions for anaerobic digestion, the reaction temperature was controlled $35{\pm}1^{\circ}C$ and stirrer was set 70rpm. Thermophilic acid-fermented food waste and sewage sludge were mixed at the ratio of 10:0, 7:3, 5:5, 3:7, 0:10 and 5;5(food waste : sewage sludge) as the influent substrates. In results of co-digestion according to mixing ratio of thermophilic fermented food wastes and sewage sludge in batch mesophilic anaerobic digestion reactor, $385mL\;CH_4/g\;VS_{added}$ of methane production rate at 1:1 mixing ratio was more than that of any other mixing ratios. Compared with $293mL\;CH_4/g\;VS_{added}$ of methane production rate at 1:1 mixing ratio of food wastes and sewage sludge, pretreatment of food wastes by thermophilic acid fermentation was more effective in co-digestion with sewage sludge.

• Korean Journal of Environmental Agriculture
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• v.19 no.4
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• pp.332-338
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• 2000

This experiment was conducted to investigate the effects of feeding with MS (miraculous soil-bacteria)-fermented food waste on feeding efficiency and meat quality of mallard. Twenty one heads of 12 weeks-old mallards were fed with three different mixing rates of MS-fermented food waste (0, 20 and 50 %) with 7 replicates. After 6 weeks of feeding, weight gain and feed intake were measured to estimate feeding efficiency, moreover physico-chemical characteristics, amino acids and fatty acids of the fresh slaughtered mallards were analyzed to determine meat quality. The feeding efficiency of 0 % fermented food waste (control) was significantly (p<0.05) higher than other treatments. Water holding capacity and pH were not significantly differed. The color value in lightness of control meat was higher, while in redness was lower than that of the plots mixed with fermented food waste. Total content of amino acids in thigh meat was relatively lower in control, but that in breast meat showed a reverse trend. The amount of unsaturated fatty acids in both thigh and breast meat was the highest in the 50 % mixed plot. Considering economic and environmental aspects for mallard feeding, this results indicated that MS fermented food waste could be a useful resources for mallard feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.504-510
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• 2004

Two experiments were conducted. In expt. 1, a total of fifty-four pigs (L$\times$Y$\times$D, 56.14$\pm$1.7 kg) were used for a feeding trial to determine the effect of wet feeding of a commercial-type diet without food waste (FW). Treatments were dry (Control), wet (WF) and wet+dry feeding (WDF). For wet feeding, the diet was mixed with water at a ratio of 1:2.5 (feed:water). A wet feed was given during the whole experimental period for the WF group, but the dry feed was given during the finisher period for the WDF group. In expt. 2, a total of fifty-four pigs(L$\times$Y$\times$D, 55.7$\pm$1.8 kg) were used for a feeding trial to determine the effect of wet feeding of FW. Treatments were a commercial-type dry (Control), wet fermented food waste (WFFW) and WFFW+dry feeding (WFFW+DF). For wet feeding of fermented food waste, however, some ingredients (concentrate) were added to make nutrient contents comparable to the control diet. The FW collected was ground ($\leq$5 mm), heated with a steam jacket (140$\pm$3$^{\circ}C$) and fermented with probiotics for one day in a steel container at 30-40$^{\circ}C$. For the WFFW group, the wet feed was given during the whole experimental period, but a dry feed was given during finisher period for the WFFW+DF group. In expt. 1, during the grower period, pigs fed wet feed showed higher average daily gain (ADG) and feed conversion ratio (FCR) than those fed only dry feed (p<0.05). During the finisher period, pigs in the WDF group showed better ADG and FCR than the control group. During the entire experimental period, pigs in the WDF group grew faster (p<0.05) than those in the control group, and the same trend was found in FCR. Also, dressing percentage, backfat thickness, lean %, and pork color were not affected by the wet feeding of diets in this study. In expt. 2, during the grower period, pigs fed diets containing FW showed lower (p<0.05) ADG than those fed the control diet. But FCR was better (p<0.05) in pigs fed FW than in the control group. During the finisher period, pigs in the WFFW+DF group grew faster (p<0.05) than those in the control and WFFW groups. During the entire experimental period, pigs fed the control diet showed better ADG (p<0.05) than those fed FW, but feed intake and FCR were vice versa. Dressing percentage was lower (p<0.05) in the WFFW than in the control group, but backfat was thinner in the WFFW group than in the control group. In summary, it can be concluded that wet feeding of formula feed can improve daily gain, however, feeding fermented wet food waste may reduce daily gain of finishing pigs, even though it was fermented and the nutrient was fortified with concentrates. In addition, dry feeding of a formula feed during the finishing period can improve daily gain in pigs fed a wet feed with or without food waste during the grower period.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.4
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• pp.357-362
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• 2017

Acetate, propionate, butyrate are the major soluble volatile fatty acids metabolites of fermented food waste leachates. This work investigate the effects of volatile fatty acid on the growth rate and $NH_4-N$, $PO_4-P$ removal efficiency of mixotrophic microalgae Chlorella vulgaris to treat digested food waste leachates. The results showed that acetate, propionate and butyrate were efficiently utilized by Chlorella vulgaris and microalgae growth was higher than control condition. Similar trends were observed upon $NH_4-N$ and $PO_4-P$ consumption. Volatile fatty acids promoted Chlorella vulgaris growth, and nutrient removal efficiencies were highest when acetate was used, and butyrate and propionate showed second and third. From this work it could be said that using mixotrophic microalgae, in this work Chlorella vulgaris, fermented food waste leachates can be treated with high efficiencies.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.38-43
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• 2005

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.361-374
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• 2006

This study was conducted to evaluate the effect of fermented food waste (FFW) supplementation on growth, nutrient digestibility and pork quality of growing pigs. A total of 48 crossbred pigs were assigned to four treatments in a randomized complete block (RCB) design. Treatments were 1) Control (basal), 2) FFW 2% (basal+2%FFW), 3) FFW 4% (basal+4%FFW) and 4) FFW 6% (basal+6%FFW). Diets were formulated based on corn-soybean meal and the FFW products were provided to weaning, growing and finishing periods. During the whole experimental period, FFW treatment groups showed similar ADG, ADFI and G:F ratios (P>.10) compared to control group. However, In the finishing period, pigs fed 6% FFW tended to be lower ADG than other dietary treatments (P=0.13) resulting in lower final weight. All pigs showed inconsistent blood urea nitrogen (BUN) concentrations pattern. In metabolic trial, nutrient digestibility was not affected by the supplementation of FFW. The pork quality was affected by the supplementation of FFW based upon pork pH, lipid peroxidation (TBARS) and meat color analysis. These results suggested that utilization of fermented food waste to growing pig's diet reduce production cost without any detrimental effect on pork quality when it was provided at low level.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.100-110
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• 2000

Studies were conducted to know effects of the bulking agents (saw dusts, mushroom waste, wheat bran coconut meal, rice hulls) adding o moisture control, fermentation methods (aerobic and anaerobic) and periods (1 to 20 days) of food waste fermentation for animal feeds on chemical compositions and in vitro DDM (digestibility of dry matter). Experiment designs were focussed basically to obtain extension service data. The NDF (neutral detergent fiber) composition in the oak and pine saw dust were 93.5% and 95.4% (DM basis) in respectively. Thus, the fermented food waste feeds using saw dust (50%) increased NDF(12%), and decreased in vitro DDM(48%) compared to those of raw materials before aerobic fermentation. The oak saw dust showed higher DDM compared to pine. Mushroom wastes which is a residues of mushroom culture mixed originally willow saw dust (80%) and wheat bran (20%) showed quite higher feed value compared to both saw dusts. It was found that an in vitro DDM and NDF composition in fermented feeds appeared highly dependent or the NDF composition in bulking agents. With an increase wheat bran ratio substitute mushroom waste showed linearly decreased NDF, and increased in vitro DDM in the fermented food waste feeds. The fermented feeds added bottling agents composed higher NDF resulted in higher NDF and lower in vitro DDM with prolonged fermentation time. The feeds from anaerobic fermentation appeared lower NDF and higher in vitro DDM compared to those of aerobic fermentation.