Effect of microbial inoculation on physicochemical properties and bacterial community structure of citrus peel composting. (November 2019)

• Record Type: Journal Article
• Authors: Wang, Jiaqin; Liu, Zhiping; Xia, Jiashuai; Chen, Youpeng
• Is Part Of: Bioresource technology. Volume 291(2019)
• Publication Date: 2019-11
• Subjects: Citrus peel composting -- Inoculation -- Bacterial community -- High throughput analysis -- Redundancy analysis; Biomass -- Periodicals; Biomass energy -- Periodicals; Bioremediation -- Periodicals; Agricultural wastes -- Periodicals; Factory and trade waste -- Periodicals; Organic wastes -- Periodicals; Bioénergie -- Périodiques; Déchets agricoles -- Périodiques; Déchets industriels -- Périodiques; Déchets organiques -- Périodiques; Déchets (Combustible) -- Périodiques; 662.88
• DOI: 10.1016/j.biortech.2019.121843
• Languages: English
• ISSNs: 0960-8524

Abstract

Graphical abstract: Highlights: The microorganism inoculant was inoculated in the citrus peel composting. The fertilizer efficiency of pilot-scale composting was better than lab-scale. The inoculation improved the richness and diversity of the bacterial community. Bacillus and Sphingobacterium in inoculum were dominant genus during the composting. Key factors accounting for bacterial community dynamics were identified by redundancy analysis. Abstract: In this study, microorganisms were inoculated during citrus peel composting for citrus waste recycling and valorisation. The physicochemical properties and the bacterial community structure of citrus peel composting inoculated microorganism were studied. The thermophilic stage of pilot-scale composting (T2) was 20 days longer than lab-scale composting (T1). C/N, organic matter, moisture, pectin and cellulose content decreased along with composing process, but the pH, soluble protein and total nutrient showed an opposite trend. The inoculation improved the richness and diversity of the bacterial community and the diversity index reached maximum on 21 days. As composting progress, Bacillus, Sphingobacterium and Saccharomonospora in inoculum became the dominant genus. Redundancy analysis showed that C/N, pectin degradation rate and temperature could explain 30.1%, 24.9% and 15.6% of the variation in bacterial genera, respectively.