Recycling of domestic sludge cake as the inoculum of anaerobic digestion for kitchen waste and its benefits to carbon negativity

Abstract

Organic waste recovery has been a concerning issue in line with resource conservation. In the present study, the kitchen waste of vegetables, fish, and beef was digested anaerobically using domestic sludge as the inoculum, the methane and carbon dioxide were monitored, and the environmental benefits of the anaerobic digestion (AD) process were evaluated. AD using sludge cake as the inoculum was shown to treat kitchen waste effectively. Raw beef was found to produce more gas than raw fish or vegetables. Investigations also indicated that celluloses within vegetables were not as readily biodegradable as the proteins in beef and fish. Moreover, cooking altered the protein structures in beef and fish, thus increasing methane production. Meanwhile, oil inhibited methane generation as carbon dioxide generation remained, implying that the hydrolysis and acedogenesis still proceeded in the digestion process containing oil. Anaerolineaceae and Synergistaceae are the two most abundant microbial species observed in an anaerobic digestion system. However, the carbon conversions to liquid (i.e., leachate), solid (i.e., digestate), and gaseous (i.e., methane and carbon dioxide) occurred in the AD process, showing a diverse transforming process from waste to reusable valuables. Moreover, the kitchen waste treatment by domestic sludge cake was shown to have positive effects on reducing carbon dioxide emissions compared to the conventional treatment of kitchen waste and domestic sludge. More environmental benefits could be expected if the resulting products (i.e., methane gas, leachate, digestate) were applied as an energy source, liquid fertilizers, and soil conditioners.

Keywords: Anaerobic digestion; Circular economy; Cooking process; Gas production; Kitchen waste.