Description
Composting and food waste utilization transform organic scraps into valuable products through microbial activity and heat.
Technical
Microbial consortia oxidize complex carbohydrates, proteins, and lipids, producing CO₂, H₂O, and organic acids that stabilize the material into humus. Heat generated during the active phase (55–65 °C) kills pathogens while optimal microbial activity (30–50 °C) ensures efficient decomposition. Fermentation of food waste, such as stock extraction or sourdough starter, relies on enzymatic hydrolysis and lactic acid production to release flavor compounds and improve digestibility.
Science
Primary Reaction
Microbial decomposition of organic matter
Sensory Profile
Aroma ()
earthysweetmildfreshfermentedmustywoodynuttygrassyhumus-like