Microbial composting of fruit tree wastes through controlled submerged fermentation

Abstract

The ecological valorising of organic compounds represented by many derived wastes from fruit processing through the controlled microbial composting was established as the main aim of research experiments presented in this paper. There were carried out laboratory works to test the optimal needs of bacterial and fungal pure cultures to grow inside different marc made of apple, cherry and plum wastes (chemical composition, temperature, pH, oxygen/carbon dioxide concentration). In this respect, there were used pure bacterial cultures of Bacillus genus as well as the fungal ones belonging to species of Pleurotus for microbial transformation of different fruit wastes. The biotechnology of microbial composting was applied by using a laboratory-scale bioreactor of 15 L working volume. The submerged fermentations of different fruit wastes were set up for the following parameters: constant temperature, 23°C; agitation speed, 80-100 rev. min -1 ; pH level, 5.7-6.0 units; dissolved oxygen tension within the range of 30-70%. After a period of 140-230 h, the fermented composts, containing the microbial biomass developed through biochemical transforming of marc into natural fertilisers, were produced.

Enhancement of hyphae growth and medium optimization by Pleurotus eryngii-3 under submerged fermentation

“…The research of microbial composting by different fruit wastes in submerged fermentations was optimized in rotate speed, which was determined as 80-100 rev. min − 1 (Petre et al, 2014).…”

“…The assay of total protein was used the Coomassie bright blue colorimetry. The preparation of protein standard curve was described as: the seven different concentrations (10,20,30,40,60 and 80 µg/mL) of bovine serum albumin solution (standard protein solution) were dissolved, mixed, and maintained in room temperature for 3 min. The standard protein solution was detected in 595 nm by UV-visible spectrophotometer (752N, Mettler-Toledo Instruments (Shanghai) Co., Ltd.).…”

Utilization of Agro-Industrial Waste by Higher Mushrooms: Modern View and Trends

“…The submerged fermentation was carried out inside the culture vessel of an automatic laboratory-scale bioreactor. The microbial strains of B. subtilis and P. ostreatus were used in pairs as well as separately to compare the efficiency of their biological potential in utilization of fruit wastes into protein biomass (Petre et al, 2014). These strains were tested both in monocultures and co-cultures for growing on two variants of culture substrates made of apple and plum wastes mixed with cereal wastes.…”