| abstract |
Meat industry by-prods. are composted by a starter culture. These by-prods. contain high concns. of proteins, fats, keratin and lignocellulose. Aerobic or aerobic thermophilic moulds, actinomyces, bacteria or opt. humic cpds. producing microorganisms are decomposing lignocelluloses. Fats are dealt with by aerobic or facultative aerobic, bacteria, keratin content is disposed of by aerobic or facultative aerobic bacteria, keratin content is disposed of by aerobic or facultative aerobic actinomyces and from time to time by pectine decomposing microorganisms. - Cultures are prepd. to contain 108 germs/g. The microorganism concn. of the fermentation brew is further increased using a solid support of a sterile mixt. of wine mark and peat to 109-10 power 10 germs/g. The fermentation brew is then mixed with 5-10 wt.% material to be composted to form a starter culture. The mixt. is covered with foil and aerated every 6-8 days until decompsn. to compost is complete |