Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products.
Bacillus velezensis
Bioactivators
Grape marc
Kocuria rhizophila
Pruning residue
Journal
Journal of environmental management
ISSN: 1095-8630
Titre abrégé: J Environ Manage
Pays: England
ID NLM: 0401664
Informations de publication
Date de publication:
15 Feb 2022
15 Feb 2022
Historique:
received:
06
08
2021
revised:
10
11
2021
accepted:
25
11
2021
pubmed:
6
12
2021
medline:
13
1
2022
entrez:
5
12
2021
Statut:
ppublish
Résumé
Composting residues from wine and dairy chains would contribute to increase the environmental sustainability of the production. The aim of this study was to evaluate the effects of deproteinized whey combined with bioactivators on the composting process. Bacillus velezensis and Kocuria rhizophila, bacteria with cellulolytic activity, were isolated from raw materials and inoculated in the organic mass to be composted. Piles moistened with deproteinized whey showed the highest reduction of total and dissolved organic carbon due to the stimulation of bacterial activity by nitrogen compounds held within deproteinized whey. Such findings were also confirmed by the speed up of the microbial carbon mineralization. Bioactivators and deproteinized whey speeded up the composting process and returned compost characterized by high stability and quality. The addition of available N is crucial to improve the composting process and can act even better if combined with cellulolytic bacteria.
Identifiants
pubmed: 34864414
pii: S0301-4797(21)02256-8
doi: 10.1016/j.jenvman.2021.114194
pii:
doi:
Substances chimiques
Dissolved Organic Matter
0
Carbon
7440-44-0
Nitrogen
N762921K75
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
114194Informations de copyright
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