[USCC] Fermentation of food waste

[Hemm, Geoff - EnviroWaste Nelson]

Have you determined the C:N ratio of the food waste where this is a
problem? Wet food waste rich in carbohydrates (starches & sugars) and
low in N, favours yeast growth as opposed to bacterial proliferation.
Try adding some N and this should tilt the balance in favour of the
bacteria, eliminating the fermentation. It is not likely to prolong its
shelf-life, however. About the only thing that will do that will be to
cool it right down.

Geoff Hemm
EnviroWaste Services Ltd
Nelson
New Zealand
 
Tel: +64 3 547 8054 Ext 8450
Fax: +64 3 547 5769
Mobile: 0274 79 72 87
 
-----Original Message-----
From: compost-bounces at composter.com
[mailto:compost-bounces at composter.com] On Behalf Of Steve Kroening
Sent: Friday, 22 September 2006 12:24 p.m.
To: US Composting Council Compost Discussion List
Subject: [USCC] Fermentation of food waste

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Hi all

Has anyone determined how long food waste (kerbside-collected) that has
been shredded/pulped/ground can be stored before undergoing significant
fermentation and producing alcohols and low pH? This fermented material,
when mixed with yard waste and then aerated in a composter, will produce
acids and not heat to required composting temperatures.

Is there any way to prevent or slow fermentation occurring with no
negative effect on the downstream composting process?

Kind regards
Steve

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