Different stages of microbial community during the anaerobic digestion of food waste

Large-scale food waste (FW) disposal has resulted in severe environmental degradation and financial losses around the world. Although FW has a high biomass energy contents and a growing large number of national projects to recover energy from FW by anaerobic digestion (AD) are being developed. AD is a promising solution for FW management and energy generation when compared to typical disposal options including landfill disposal, incineration, and composting. AD of FW can be combined with an existing AD operation or linked to the manufacture of value-added products to reduce costs and increase income. AD is a metabolic process that requires four different types of microbes: hydrolyzers, acidogens, acetogens, and methanogens. Microbes use a variety of strategies to avoid difficult situations in the AD, such as competition for the same substrate between sulfate-reducing bacteria and methane-forming bacteria. An improved comprehension of the microbiology involved in the anaerobic digestion of FW will provide new insight into the circumstances needed to maximize this procedure, including its possibilities for use in co-digestion mechanisms. This paper reviewed the present scientific knowledge of microbial community during the AD and the connection between microbial diversity during the AD of FW.