Insight into the fate of antibiotic resistance genes and bacterial community in co-composting green tea residues with swine manure. (15th July 2020) - Peng, Huiling
Abstract: Green tea residues (GTRs) are byproducts of tea production and processing, and this type of agricultural waste retains nutritious components. This study investigated the co-composting of GTRs with swine manure, as well as the effects of GTRs on antibiotic resistance genes (ARGs) and the bacterial community during co-composting. The temperature and C/N ratio indicate compost was mature after processing. The addition of GTRs effectively promoted the reduction in the abundances of most targeted ARGs ( tet and sul genes), mobile genetic element (MGE; intI1 ), and metal resistance genes (MRGs; pcoA and tcrB ). Redundancy analysis (RDA) showed that GTRs can reduce the abundance of MRGs and ARGs by reducing the bioavailability of heavy metals. Network analysis shows that Firmicutes and Actinobacteria were the main hosts of ARGs and ARGs, MGEs, and MRGs shared the same potential host bacteria. Adding GTRs during composting may reduce ARGs transmission through horizontal gene transfer (HGT). GTRs affected the bacterial community, thereby influencing the variations in the ARG profiles and reducing the potential risk associated with the compost product. Graphical abstract: Image 1 Highlights: Co-composting is an effective way to treat green tea residues. Green tea residues effectively reduce tet and sul genes after co-composting. Firmicutes and Actinobacteria were the main hosts of ARGs. Some ARGs, MGEs, and MRGs shared the same potential host bacteria.