Effectiveness of vermicomposting for bioconversion of grape marc derived from red winemaking into a value-added product

Gómez-Brandòn, María; Lores, Marta; Martínez-Cordeiro, Hugo; Domínguez, Jorge

doi:10.1007/s11356-019-04820-z

Cited by 14 publications

(14 citation statements)

References 33 publications

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“…A total of six physico-chemical parameters (lignin content, pH, total C, K, P and C to N ratio) were chosen by the CCA model as those that significantly differentiated Mencía grape marc bacterial communities over the course of the vermicomposting process. The abovementioned physico-chemical parameters were determined as described in Gómez-Brandón et al [24]. For the CCA model, the P values from the permutation tests were less than 0.05, indicating that the CCA model explained more variance of the bacterial communities during grape marc vermicomposting than expected by chance.…”

Section: Methodsmentioning

confidence: 99%

“…Nowadays, wineries are considered one of the major agro-industrial sectors around the world [19]. Vermicomposting has been shown to effectively convert grape marc, the major solid by-product derived from wine production to a value-added product characterized by an increased concentration of macro- and micronutrients and reduced phytotoxicity [20,21,22,23,24,25]. Moreover, vermicomposting was shown to modify bacterial communities of grape marc [25,26], but these two previous studies used a lower resolution technique from a taxonomic viewpoint (based on phospholipid fatty acid profiles), and Gómez-Brandón et al [26] focused on the changes after one single time point (15 days) at lab-scale conditions.…”

Section: Introductionmentioning

confidence: 99%

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Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

et al. 2019

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Previous studies dealing with changes in microbial communities during vermicomposting were mostly performed at lab-scale conditions and by using low-throughput techniques. Therefore, we sought to characterize the bacterial succession during the vermicomposting of grape marc over a period of 91 days in a pilot-scale vermireactor. Samples were taken at the initiation of vermicomposting, and days 14, 28, 42, and 91, representing both active and mature stages of vermicomposting. By using 16S rRNA high-throughput sequencing, significant changes in the bacterial community composition of grape marc were found after 14 days and throughout the process (p < 0.0001). There was also an increase in bacterial diversity, both taxonomic and phylogenetic, from day 14 until the end of the trial. We found the main core microbiome comprised of twelve bacterial taxa (~16.25% of the total sequences) known to be capable of nitrogen fixation and to confer plant-disease suppression. Accordingly, functional diversity included increases in specific genes related to nitrogen fixation and synthesis of plant hormones (salicylic acid) after 91 days. Together, the findings support the use of grape marc vermicompost for sustainable practices in the wine industry by disposing of this high-volume winery by-product and capturing its value to improve soil fertility.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

et al. 2019

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“…Co-composting of distilled grape marc with other organic materials like green waste has been shown as a more effective alternative improving not only the compost quality but also shortening the time required to achieve stabilization [14]. Vermicomposting has also been successfully used to dispose of and treat large quantities of raw grape marc [2][3][4][5][6][7]16,17]. On the one hand, it may provide a means to neutralize the pH of this winery byproduct, as previously shown by Domínguez et al [2].…”

Section: Introductionmentioning

confidence: 95%

“…Grape marc, the major solid byproduct of the winemaking industry, has been used as an additive in animal feeding [1], and as a soil conditioner owing to its high level of organic matter and macronutrients [2][3][4][5][6][7]. This winery byproduct is also sent to distilleries, to recover ethanol for its further use in the elaboration of alcoholic beverages [8,9], and to cosmetic and pharmaceutical industries [6].…”

Section: Introductionmentioning

confidence: 99%

Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc

et al. 2020

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Vermicomposting has been found as a profitable approach to dispose of and treat large quantities of raw grape marc. However, less information is available with regard to its efficiency for treating distillery winery byproducts, even though distillation has been widely used as a way to economically valorize grape marc. As such, we sought to characterize the compositional and functional changes in bacterial communities during vermicomposting of distilled grape marc by using 16S rRNA high-throughput sequencing. Samples were collected at the initiation of vermicomposting and at days 14, 21, 28, 35 and 42. There were significant changes (p < 0.0001) in the bacterial community composition of distilled grape marc after 14 days of vermicomposting that were accompanied by twofold increases in bacterial richness and diversity from a taxonomic and phylogenetic perspective. This was followed by significant increases in functional diversity of the bacterial community, including metabolic capacity, lignin and cellulose metabolism, and salicylic acid synthesis. These findings indicate that the most striking compositional and functional bacterial community changes took place during the active phase of the process. They also pinpoint functional attributes that may be related to the potential beneficial effects of distilled grape marc vermicompost when applied on soil and plants.

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“…O uso de resíduos agroindustriais em bioprocessos tem despertado grande interesse no campo da sustentabilidade ambiental e econômica, uma vez que se tratam de fontes naturais e renováveis, com potencial biotecnológico pouco explorado (BERGER et al, 2014a;GÓMEZ-BRANDÓN et al, 2019;JONES et al, 2019). Resíduos orgânicos, sejam eles sólidos ou líquidos, dispõem de grande demanda biológica de oxigênio e fontes de carbono e nitrogênio de baixo custo para o crescimento de microrganismos de interesse biológico, como fungos filamentosos (CHO et al, 2020;OMOGBAI;IKENEBOMEH, 2013).…”

Section: Introductionunclassified

Produção fúngica de quitina e quitosana utilizando resíduos agroindustriais como fontes sustentáveis de carbono e nitrogênio / Fungal production of chitin and chitosan using agro-industrial residues as sustainable sources of carbon and nitrogen

Silva¹,

Souza²,

Pinheiro³

et al. 2022

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O uso de resíduos na biologia de fungos tem se tornado alvo de diversos estudos sendo empregados como substrato alternativo na produção de biopolímeros com amplo potencial de aplicações biotecnológicas. Através de um planejamento fatorial 23 foi investigado o uso dos resíduos milhocina e manipueira como fontes sustentáveis de carbono e nitrogênio na produção de biomassa, quitina e quitosana pela espécie Cunninghamella elegans UCP 1306, tendo como variáveis a temperatura, concentração de milhocina e de manipueira. Os maiores rendimentos de biomassa (9,86 g/L) foram obtidos nas condições de ensaio 4 (6% milhocina, 10% manipueira, 25 ºC), em cultivo submerso sob agitação constante durante 96 h, sugerindo que um meio com maior concentração de milhocina em relação às concentrações de manipueira pode favorecer o crescimento da espécie. Comportamento similar foi observado na produção de quitina, onde o melhor rendimento (257,57 mg/g) foi encontrado no ensaio 6 (5% manipueira, 6% milhocina, 35 ºC). Já os ensaios com menores concentrações de milhocina e maiores concentrações de manipueira, apresentaram maior rendimento de quitosana (132,42 mg/g). Na análise estatística, a maior concentração de milhocina contribuiu significativamente para o crescimento da espécie (p= 0,0316). As bandas da FT-IR confirmaram o grau de desacetilação de 80,7%. Os dados experimentais mostraram que o uso dos resíduos milhocina e manipueira como fontes sustentáveis de carbono e nitrogênio é uma associação promissora para a produção de biomassa, quitina e quitosana.

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Effectiveness of vermicomposting for bioconversion of grape marc derived from red winemaking into a value-added product

Cited by 14 publications

References 33 publications

Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

Rapid Bacterial Community Changes during Vermicomposting of Grape Marc Derived from Red Winemaking

Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc

Produção fúngica de quitina e quitosana utilizando resíduos agroindustriais como fontes sustentáveis de carbono e nitrogênio / Fungal production of chitin and chitosan using agro-industrial residues as sustainable sources of carbon and nitrogen

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