Enhanced Growth and Activities of the Dominant Functional Microbiota of Chicken Manure Composts in the Presence of Maize Straw

Zhang, Lili; Li, Lijuan; Pan, Xiaoguang; Shi, Zelu; Feng, Xin; Gong, Bin; Li, Jian; Wang, Lushan

doi:10.3389/fmicb.2018.01131

Cited by 65 publications

(24 citation statements)

References 49 publications

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“…Historically, composting has been used to recycle agricultural wastes and return the composted organic matter into the soil to maintain soil fertility and crop productivity with minimum application of synthetic chemical fertilizers [ 9 ]. During composting, the diversity and structure of microbial communities, as well as chemical and physical properties of the composting substrates change dramatically in the course of several weeks [ 10 – 13 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring the long-term effect of plastic on compost microbiome

2019

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Little is known about the ecology of microbial plastic degradation. In this study, we employed next generation amplicon sequencing to assess the effect of low-density polyethylene (LDPE) films on the structure of bacterial and fungal communities in four mature compost piles with age ranging between 2 and 10 years. While, bacterial Proteobacteria, Bacteroidetes, Actinobacteria and fungi Ascomycota were most abundant across all facilities, our data indicated significant differences in compost microbiomes between compost facilities, which might be related to compost chemical parameters, age of piles and characteristics of the feedstock. In addition, a substantial shift in the interaction pattern within microbial communities from bulk and plastic-associated (PA) compost was detected. For example, cooperation between Firmicutes Bacillaceae and Thermoactinomycetaceae was detected only in PA compost. However, based on the analysis of the diversity indices and the relative abundances of microbial taxa we can conclude that the presence of plastics in compost had no significant effect on the structure of microbial community.

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Section: Introductionmentioning

confidence: 99%

Exploring the long-term effect of plastic on compost microbiome

2019

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“…Previous studies [14,70] have confirmed that T. fusca is the dominant cellulose-degrading bacterium in lignocellulose compost. It has been reported that the abundance of P. fulgidum was only 3% in pure chicken manure compost, but it increased to 41% in chicken manure and straw mixed compost [71]. These results suggested that P. fulgidum can grow in high-nitrogen substrates such as SMS and chicken manure, and that the presence of both lignocellulose and nitrogen sources can significantly promote bacterial growth.…”

Section: Metaproteome Analysis Of the Dominant Microbial Communitiesmentioning

confidence: 87%

Planifilum fulgidum Is the Dominant Functional Microorganism in Compost Containing Spent Mushroom Substrate

Zhang

Wang

et al. 2021

Sustainability

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The extensive accumulation of spent mushroom substrate (SMS) owing to the large-scale production of edible fungi is causing environmental problems that cannot be ignored. Co-composting is a promising method for agricultural and animal husbandry waste disposal. In this study, the composition and function of microbial communities in the process of cattle manure–maize straw composting with SMS addition were compared through an integrated meta-omics approach. The results showed that irrespective of SMS addition, the predominant fungi were Ascomycota, while the dominant bacteria were Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidetes. High temperature promoted the evolution from Gram-negative bacteria (Bacteroides, Proteobacteria) to Gram-positive bacteria (Firmicutes, Actinomycetes). The composting process was accelerated by SMS addition, and the substrate was effectively degraded in 14 days. Metaproteomics results showed that the dominant microorganism, Planifilum fulgidum, secreted large amounts of S8, M17, and M32 proteases that could degrade macromolecular protein substrates in the presence of SMS. Planifilum fulgidum, along with Thermobifida fusca and Melanocarpus albomyces, synergistically degraded hemicellulose, cellulose, and protein. In addition, the dominant microorganisms related to the initial raw materials such as Pichia, Lactobacillus in the microbial agent and Hypsizygus in SMS could not adapt to the high-temperature environment (>60 °C) and were replaced by thermophilic bacteria after 5 days of composting.

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“…Lentibacillus has a close genetic relationship with Bacillus. Some of the Lentibacillus genus are dominant degraders with active amino acid metabolism, and secrete a diverse array of proteases, as revealed in metaproteomics data (34). Proteases in Daqu were shown to play a significant role in the formation of aroma components in liquor (35).…”

Section: Discussionmentioning

confidence: 99%

“…While Kroppenstedtia , Saccharopolyspora and Lentibacillus adapted to the high temperature environment and then accumulated during the last two periods. Due to the predominant presence and metabolic activity of the three bacterial genera above , the formation and accumulation of aroma substances in Daqu was made possible. It is noteworthy that the difference between the microbial composition of sesame Daqu and other flavour liquors, was that Kroppenstedtia , Saccharopolyspora and Lentibacillus, were predominant in the sesame flavour liquors and may play an important microecological role in the formation of the roasted sesame and floral aromas.…”

Section: Discussionmentioning

confidence: 99%

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Xie

et al. 2019

J. Inst. Brew.

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Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu production is one of the key processes in the formation of sesame flavour liquor. The composition and changes in the microbial community during the making of Daqu have a significant impact on the quality of Daqu liquor. In this study, microbial diversity based on high throughput sequencing technology was used to reveal the bacterial community structure and succession law in the four critical stages of high temperature Daqu production. The results show that Firmicutes had a significant advantage (76.7%‐98.2%) in the four stages as Proteobacteria and Actinobacteria reached peak values in the first and second periods, and decreased in the later periods. At the genus level, Kroppenstedtia, Lactobacillus, Weissella, Lentibacillus, Bacillus and Saccharopolyspora were detected as the main bacterial groups in the high temperature Daqu of Chinese sesame flavour liquor. The abundance of Lactobacillus and Weissella was greater than that of other microbes in the Daqu entry period. During the first Daqu flipping, the number of bacterial genera reached a peak in the production process. Then, the bacterial diversity continued to decrease until the last period, while Kroppenstedtia, Saccharopolyspora and Lentibacillus adapted to the high temperature environment and accumulated during the second Daqu flipping and the Daqu exit. This research used high throughput sequencing technology to reveal, for the first time, the bacterial composition and dynamic succession in high temperature Daqu production of Chinese sesame flavour liquor. This work will contribute to a deeper understanding of the correlation between the formation of flavour substances in sesame flavour liquor and the microorganisms used in its production. © 2019 The Institute of Brewing & Distilling

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Enhanced Growth and Activities of the Dominant Functional Microbiota of Chicken Manure Composts in the Presence of Maize Straw

Cited by 65 publications

References 49 publications

Exploring the long-term effect of plastic on compost microbiome

Exploring the long-term effect of plastic on compost microbiome

Planifilum fulgidum Is the Dominant Functional Microorganism in Compost Containing Spent Mushroom Substrate

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

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