BACTERIAL COMMUNITIES AS INDUCED BY VOLATILE GASES RELEASING FROM ORGANIC COMPOUNDS IN FOOD WASTES AND BIO-WASTES IN BANGKOK, THAILANDApichaya Phadpi1, Thanit Pattamapitoon and Kasem Chunkao
The objective of this study was to investigate the aerobic bacterial communities induced by aroma or volatile gas released from 3 different organic wastes. The food and cooked meat wastes were sampled from Kasetsart university canteen, while the bio-wastes were sampled from Span-mai fresh food market, both of them located in Bangkok, Thailand. The organic waste samples were analyzed for physical and chemical characteristics and microbiological analysis. The analysis in 3 organic wastes results showed that total bacteria were found highest in bio-waste following by food waste and cooked meat waste with the value of 2.37x105, 7.60x104and 3.51x102 CFU/g, respectively, and the same trend were found for bacterial communities for amylolytic bacteria, proteolytic bacteria, lipolytic bacteria and cellulolytic bacteria. However, cellulolyticbacteria were found highest in bio-waste following by cooked meat wastes and food wastes with the value of 1.87x104 CFU/g, 1.60x101, and 1.150x101 CFU/g, respectively. In terms of genus, wastes from 3 sources are similarly composed of Micrococcus spp., Staphylococcus spp. Corynebacterium spp., Pseudomonas spp., Bacillus spp. Enterobacter spp., Aeromonas spp. The study was indicated that there was no difference in the composition of bacterial communities from the 3 wastes, but there were different in quantities. The similar physical and chemical characteristics emitted similar odor or volatile chemical and induced similar bacterial communities.