Abstract                 Volume:5  Issue-6  Year-2018          Original Research Articles

IJCRBP is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRBP Articles.

Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorinchiefijcrbp@gmail.com

Vermicomposting of Source Separated Kitchen Vegetable Waste Collected from Salem City, Tamil Nadu, India
T. Sivakami1*, M. Jayakumar2 and M. Prakash3
1Vinayaka Missions University, Ariyanoor, Salem- 636 308, Tamil Nadu, India
2Department of Chemical Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
3Department of Microbiology, Kanchi Shri Krishna College of Arts and Science, Kilambi,
Kancheepuram-631 551, Tamil Nadu, India
*Corresponding author

In the present study, kitchen vegetable waste collected from households of Salem, Tamil Nadu has been used for vermicomposting in combination with cowdung (3:1) for 60 days using the earthworm, Eisenia fetida. The vermicompost produced showed 1.16%, 1.02% and 0.81%, nitrogen, phosphorus and potassium respectively. The microbial population increased from day 0 to 60th day in all the vermibeds. The total bacterial population of 43, 61, 71, 115 and 145 CFU × 106 g-1 were recorded during vermicomposting of kitchen vegetable waste on 0, 15, 30, 45 and 60 days respectively. On 60th day total fungal and actinomycetes recorded in vermicompost were 135 CFU × 103 g-1 and 79 CFU × 104 g-1 respectively. The vegetable kitchen waste in combination with cowdung (3:1) is suitable for vermicomposting with Eisenia fetida to produce nutrient rich vermicompost.

Keywords: Eisenia fetida Kitchen vegetable waste Nutrients Vermicompost
Download this article as Download

How to cite this article:

Sivakami, T., Jayakumar, M., Prakash, M., 2018. Vermicomposting of source separated kitchen vegetable waste collected from Salem City, Tamil Nadu, India.Int.J.Curr.Res.Biosci.Plantbiol. 5(6): 95-98. doi: https://doi.org/10.20546/ijcrbp.2018.506.010
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.