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Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting

The objective of this research was to investigate the effect of bulking agents on the maturity and gaseous emissions of composting kitchen waste. The composing experiments were carried out by selected core bacterial agents and universal bacterial agents for 20 days. The results demonstrated that the...

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Autores principales: Jiang, Hairong, Zhang, Yuling, Cui, Ruoqi, Ren, Lianhai, Zhang, Minglu, Wang, Yongjing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609192/
https://www.ncbi.nlm.nih.gov/pubmed/37894263
http://dx.doi.org/10.3390/microorganisms11102605
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author Jiang, Hairong
Zhang, Yuling
Cui, Ruoqi
Ren, Lianhai
Zhang, Minglu
Wang, Yongjing
author_facet Jiang, Hairong
Zhang, Yuling
Cui, Ruoqi
Ren, Lianhai
Zhang, Minglu
Wang, Yongjing
author_sort Jiang, Hairong
collection PubMed
description The objective of this research was to investigate the effect of bulking agents on the maturity and gaseous emissions of composting kitchen waste. The composing experiments were carried out by selected core bacterial agents and universal bacterial agents for 20 days. The results demonstrated that the addition of core microbial agents effectively controlled the emission of typical odor-producing compounds. The addition of core and universal bacterial agents drastically reduced NH(3) emissions by 94% and 74%, and decreased H(2)S emissions by 78% and 27%. The application of core microbial agents during composting elevated the peak temperature to 65 °C and in terms of efficient temperature evolution (>55 °C for 8 consecutive days). The organic matter degradation decreased by 65% from the initial values for core microbial agents were added, while for the other treatments the reduction was slight. Adding core microbial agents to kitchen waste produced mature compost with a higher germination index (GI) 112%, while other treatments did not fully mature and had a GI of <70%. Microbial analysis demonstrated that the core microbial agents in composting increased the relative abundances of Weissella, Ignatzschineria, and Bacteroides. Network and redundancy analysis (RDA) revealed that the core microbial agents enhanced the relationship between bacteria and the eight indicators (p < 0.01), thereby improving the bio transformation of compounds during composting. Overall, these results suggest that the careful selection of appropriate inoculation microorganisms is crucial for improved biological transformation and nutrient content composting efficacy of kitchen waste.
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spelling pubmed-106091922023-10-28 Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting Jiang, Hairong Zhang, Yuling Cui, Ruoqi Ren, Lianhai Zhang, Minglu Wang, Yongjing Microorganisms Article The objective of this research was to investigate the effect of bulking agents on the maturity and gaseous emissions of composting kitchen waste. The composing experiments were carried out by selected core bacterial agents and universal bacterial agents for 20 days. The results demonstrated that the addition of core microbial agents effectively controlled the emission of typical odor-producing compounds. The addition of core and universal bacterial agents drastically reduced NH(3) emissions by 94% and 74%, and decreased H(2)S emissions by 78% and 27%. The application of core microbial agents during composting elevated the peak temperature to 65 °C and in terms of efficient temperature evolution (>55 °C for 8 consecutive days). The organic matter degradation decreased by 65% from the initial values for core microbial agents were added, while for the other treatments the reduction was slight. Adding core microbial agents to kitchen waste produced mature compost with a higher germination index (GI) 112%, while other treatments did not fully mature and had a GI of <70%. Microbial analysis demonstrated that the core microbial agents in composting increased the relative abundances of Weissella, Ignatzschineria, and Bacteroides. Network and redundancy analysis (RDA) revealed that the core microbial agents enhanced the relationship between bacteria and the eight indicators (p < 0.01), thereby improving the bio transformation of compounds during composting. Overall, these results suggest that the careful selection of appropriate inoculation microorganisms is crucial for improved biological transformation and nutrient content composting efficacy of kitchen waste. MDPI 2023-10-21 /pmc/articles/PMC10609192/ /pubmed/37894263 http://dx.doi.org/10.3390/microorganisms11102605 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jiang, Hairong
Zhang, Yuling
Cui, Ruoqi
Ren, Lianhai
Zhang, Minglu
Wang, Yongjing
Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title_full Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title_fullStr Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title_full_unstemmed Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title_short Effects of Two Different Proportions of Microbial Formulations on Microbial Communities in Kitchen Waste Composting
title_sort effects of two different proportions of microbial formulations on microbial communities in kitchen waste composting
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609192/
https://www.ncbi.nlm.nih.gov/pubmed/37894263
http://dx.doi.org/10.3390/microorganisms11102605
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