Influence of temperature on enhancement of volatile fatty acids fermentation from organic fraction of municipal solid waste: Synergism between food and paper components.

This study explores individual contributions and synergistic effects of food and paper, main components of organic fraction of municipal solid waste (OFMSW) towards volatile fatty acids (VFA) fermentation under different temperatures (25, 37, 42 and 52 °C). Thanks to the synergism of food and paper component (FC & PC), the results revealed that OFMSW is suitable for VFA production. Maximum VFA production was noticed to be 21.