[USCC] Food waste composting

[Gary Breitenbeck]

Sounds like your food waste may contain a lot of fruit and not enough air.
Acetic acid (vinegar) is usually produced from oxidation of alcohols and
acetone,  products of purely anaerobic metabolism (fermentation).
Acetobacter and some Clostridium are the culprits.  Acetic acid is mildly
biostatic (e.g. it's used to treat some very personal infections)and it
effects may contribute to the low temperatures.  More likely, the cause of
the smell, low pH and low temperatures is inadequate aeration either before
you received the material or after the composting process was initiated.   


-----Original Message-----
From: compost-bounces at composter.com [mailto:compost-bounces at composter.com]
On Behalf Of Steve Kroening
Sent: Sunday, August 27, 2006 4:00 PM
To: US Composting Council Compost Discussion List
Subject: [USCC] Food waste composting

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> Hi all
> 
> Does anyone have any experience with the development of what seems to be
an unusual microbial population producing acids during the continuous flow
in-vessel composting of greenwaste and food waste? We have noticed a vinegar
smell to the exhaust gas, a pH of the compost of 5 (after 7-10 days
composting) and temperatures not rising above 45-50*C.
> 
> Regards
> Steve
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