Role of Eco-Enzymes in Sustainable Development
B.M. Amrutha Varshini, V. Gayathri
Abstract
Globally organic wastes are generated from fruits, vegetables, and their peels. It is mostly decomposed in landfills or by composting methods. Food processing industries, vegetable markets, and restaurants produce a huge amount of organic waste daily, generally disposed of in the environment or composted. Producing an eco-enzyme from organic kitchen waste was an innovative solution for domestic waste pollution. It is an enzyme solution obtained from an organic waste substance that contains organic acids, enzymes, and mineral salts. It is produced by performing a simple batch fermentation that involves a mixture of brown sugar, fruit or vegetable waste, and water in the ratio of 1:3:10. Two types of the eco-enzyme were produced by a fermentation process using vegetable and fruit peels for about 90 days involving Saccharomyces cerevisiae. The ultimate liquid or enzyme obtained was brown. Eco-enzyme 1 from (Cucurbita maxima) contained hydrolytic enzymes like amylase and lipase. The microbial diversity was observed, and bacteria like Yersinia sp., Bacillus sp., and fungi like Trichoderma sp. and Penicillium sp. No enzymes and microorganisms were observed in Eco-enzyme 2 (Citron). Eco-enzyme 1 with 50% dilution effectively reduced various parameters like BOD, COD, TDS, Nitrate, Nitrite, and Ammonium in the effluent. Also, it promoted plant growth within 10 days compared to the control. Therefore, the present study outlines how the eco-enzyme could be used to treat industrial effluent cost-effectively and environmentally friendly.