Community succession of microbial populations related to C N P S biological transformations regulates product maturity during cow-manure-driven composting

Liu, Xin; Rong, Xiangmin; Yang, Junyan; Li, Han; Hu, Wang; Yang, Yadong; Jia, Guanghong; Xiao, Rusheng; Deng, Xingxiang; GuangHui, Xie; Luo, Gongwen; Zhang, Jiachao

doi:10.1016/j.biortech.2022.128493

Cited by 11 publications

(6 citation statements)

References 46 publications

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“…Temperature changes are closely related to the microbial activity in the reactor, which works to decompose the organic substrates and generate heat energy (Liu et al, 2023). Thus, the changes in temperature can be regarded as an important index for evaluating the reaction state of aging.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the results of the functional prediction analysis demonstrated that these species enriched in the SJ treatment harboured higher potential in nitrogen assimilation and organic phosphorus mineralization/transport-associated functions than other species in guilds (Supplementary Data 1). Most microorganisms rely on biologically available forms of nitrogen for growth and metabolism (Liu et al, 2023; Morrissey et al, 2018). As anticipated from previous work, N assimilation is practised by many microbial taxa (Morrissey et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…3c). These results suggested that the compositions of the hydrochar microbiome exhibited distinct responses to aging strategies and aging time, which could influence microbial functional performance (Hua et al, 2020;Liu et al, 2023). Therefore, exploring the community assembly of hydrochar microbes would be conducive to elucidating microbe-driven nutrient turnover processes during aging.…”

Section: Diversity Of Bacterial and Fungal Communities Under Aging Tr...mentioning

confidence: 99%

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Microbial community assembly during aging of food waste-derived hydrochar: key bacterial guilds mediate nutrient dynamics

Ruan,

Wang,

Tan

et al. 2024

Preprint

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Hydrochar aging may mitigate the adverse effects of direct application on plant growth. However, little is known about the strategies for accelerating this process and the microbiological mechanisms involved. This study explored the effects of three strategies, including the additions of straw and efficient-degrading microorganisms, on the aging processes of food waste-derived hydrochar, and the key microbial drivers. The bacterial and fungal community compositions in hydrochar were estimated at different aging periods (i.e., day 1, 7, 14 and 35) using 16S and ITS rRNA gene sequencing. The results showed that straw and microbial inoculum addition improved the temperature and shortened the aging time by ~30%. Three bacterial guilds, mainly including Bacillus-like species, were identified that had significant correlations with the nitrogen (N) and phosphorus (P) dynamics during aging. This study demonstrates the feasibility of manipulating key microbial guilds artificially to achieve efficient harmless-treatment of hydrochar.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Diversity Of Bacterial and Fungal Communities Under Aging Tr...mentioning

confidence: 99%

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Microbial community assembly during aging of food waste-derived hydrochar: key bacterial guilds mediate nutrient dynamics

Ruan,

Wang,

Tan

et al. 2024

Preprint

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“…These phylogenetic groups have also been reported in the early stages of compost, suggesting that sludge could be a suitable supplement for the composting process of winery residues, improving the conditions of the process, increasing bene cial microorganisms, and reducing sludge management costs. Despite studies related to the microbial communities of the composting process (Insam et al, 2007;Neklyudov et al, 2008;Santos et al, 2008;Antunes et al, 2016;Tortosa et al, 2017;Viel et al, 2018;Sun et al, 2019;Liu et al, 2023;Martins et al, 2023), there are no studies focused on the microbiology of winery sludge composting using grape pomace and stalks. Consequently, this work studies the dynamics of microbiological communities and their physicochemical properties during the composting process of residues from the wine industry and the effect of adding winery sludge as a supplement to improve the process fostering a circular economy in the winery sector.…”

Section: Introductionmentioning

confidence: 99%

Management of industrial wine residues: Physicochemical, bacterial and fungal dynamics during composting processes

Echeverría-Vega,

Espinoza-Mondaca,

Arqueros-Sanhueza

et al. 2024

Preprint

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Composting is a process of exothermic oxidative microbial degradation and stabilization of organic residues. The microorganisms driving the process, which are determined by temperature, change during the different phases. The main objective of this research was to study both physicochemical and microbiological dynamics during the composting process of wine industry residues composed by exhausted grape pomace and stalks supplemented by sludge from a winery wastewater treatment plant. Three composting windrows of 41 m3 were constructed with 0, 10 and 20% sludge addition. Physical–chemical parameters were assessed following the Test Method for the Examination of Composting and Compost (TMECC), and the diversity and dynamics of bacterial and fungal communities involved in this process were assessed by a high-throughput sequencing metabarcoding approach. After six months of aerated turned windrow composting, it was observed that the addition of sludge increased moisture, bulk density, and pH. No effect of the sludge on the macronutrient composition of compost was observed. Bacterial and fungal dynamics showed significant differences depending on the addition of sludge and a high amount of beneficial microorganisms and a low presence of potentially pathogenic microorganisms in the final compost. Beneficial fungal phosphorus solubilizers, such as Aspergillus and Talaromyces, were found. Streptomyces and Mycobacterium were the most abundant beneficial bacteria. Finally, the addition of sludge results in a significant increase in the percentage of beneficial microorganisms in the final products.

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“…According to Semitela [31], no thermophilic stage was observed during the composting of winery sludge with grape stalks at the laboratory scale and pilot scale; however, no microbiological analyses were performed. In addition, despite the numerous studies related to the microbial communities involved in composting [11,13,30,[32][33][34][35][36][37], no studies have focused on the microbiology of winery sludge composting using grape pomace and stalks. Consequently, this work is focused on the dynamics and physicochemical properties of microbiological communities during the composting of residues from the wine industry, as well as the effect of adding winery sludge as a supplement, with the aim of improving the composting process and fostering a circular economy in the winery sector.…”

Section: Introductionmentioning

confidence: 99%

Management of industrial wine residues: physicochemical, bacterial and fungal dynamics during composting processes

Echeverría-Vega,

Espinoza-Mondaca,

Arqueros-Sanhueza

et al. 2024

Discov Appl Sci

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To foster a circular bioeconomy throughout the management of industrial solid wine residues in the wine industry, this work presents the physicochemical and microbiological dynamics of the composting process with white grape pomace, stalks and wastewater treatment plant sludge from the same winery. Three composting windrows of 41 m3 were constructed with 0, 10 and 20% sludge addition. Physicochemical parameters were assessed following the Test Method for the Examination of Composting and Compost (TMECC), and the diversity and dynamics of the bacterial and fungal communities involved in the composting process were assessed via a high-throughput sequencing metabarcoding approach. The addition of sludge increased the moisture content, bulk density, and pH after six months of turned windrow composting. No effect of sludge addition on the macronutrient composition of the compost was observed. The Shannon‒Wiener index differed among stages and treatments. Bacterial diversity increased over time, while the fungal community appeared to be highly affected by the thermophilic stage, which led to a reduction in diversity that slightly recovered by the end of the process. Furthermore, the sludge exhibited high bacterial diversity but very low fungal diversity. Consequently, the design of on-site biologically based strategies to better manage wine residues can produce soil amendments, improve fertilization, reclaim damaged soils, and ultimately reduce management costs, making composting an economically attractive and sustainable alternative for waste management in the wine industry. Graphical Abstract

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Community succession of microbial populations related to C N P S biological transformations regulates product maturity during cow-manure-driven composting

Cited by 11 publications

References 46 publications

Microbial community assembly during aging of food waste-derived hydrochar: key bacterial guilds mediate nutrient dynamics

Microbial community assembly during aging of food waste-derived hydrochar: key bacterial guilds mediate nutrient dynamics

Management of industrial wine residues: Physicochemical, bacterial and fungal dynamics during composting processes

Management of industrial wine residues: physicochemical, bacterial and fungal dynamics during composting processes

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