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Processing food waste into food

02.02.2021

Microbiologists from the University of California (USA) have found that fermented food waste can stimulate the growth of bacteria, increasing the growth of crops. Thanks to these bacteria, plants become more resistant to pathogens and reduce carbon emissions from agriculture, according to a press service from the University of California.

The authors of the work examined the by-products of two types of food waste: beer wort, a by-product of beer production, and mixed food waste thrown away by grocery stores.

Both waste types were fermented by River Road Research. They were added to the irrigation system for watering citrus fruits in the greenhouse. Within 24 hours, the average population of beneficial bacteria was two to three orders of magnitude greater than that of plants that had not received treatment, a trend that continued each time the researchers added the drug.

The environmental scientists then studied nutrients such as carbon and nitrogen in the soil of the treated crops. The analysis showed that the amount of carbon increased sharply after each treatment of crops with waste, which then leveled off. This suggests that the beneficial bacteria used the available carbon to reproduce.

In addition, neither beer wort nor mixed food waste tested positive for Salmonella or other pathogenic bacteria. So, they, suggest the authors of the work, do not introduce harmful elements into food crops.

Such a natural additive can be a good addition to synthetic complementary foods to agricultural crops or even replace them. Also, the discovery will help reduce the amount of discarded products that fill landfills.

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