[Effects of two microbial agents on high temperature composting of passion fruit marc]

Zhi Xu1, Li Tang, Shao-ming Li

  • 1College of Resources and Environmental Science, Yunnan Agricultural University, Kunming 650201, China. xuzhi9910@126.com

Insights

Microbial agents Faby (MF) and Rongfeng (MR) significantly accelerated passion fruit marc composting. MF and MR improved compost quality by increasing nutrient content and porosity, with MF showing slightly better results.

Area of Science:

  • Agricultural Science
  • Environmental Science
  • Microbiology

Context:

  • Passion fruit marc is a significant agricultural byproduct requiring effective disposal and valorization.
  • Composting is a sustainable method for managing organic waste, but can be slow and inefficient.
  • Microbial agents are increasingly used to optimize composting processes.

Purpose:

  • To investigate the impact of two microbial agents, Faby (MF) and Rongfeng (MR), on the composting of passion fruit marc.
  • To analyze the effects of these agents on key composting parameters like temperature, C/N ratio, and nutrient content.
  • To evaluate the overall quality of the compost produced with and without microbial amendments.

Summary:

  • Both MF and MR accelerated the composting process, extending the high-temperature phase from 4 to 11-12 days.
  • These agents promoted a decrease in the C/N ratio and a significant increase in nitrate-nitrogen (NO3- -N) concentrations (58.0% for MF, 64.2% for MR).
  • Compost amended with MF or MR showed increased total N, P, K, total porosity, and water-holding porosity, with a decrease in bulk density. MF demonstrated a slight advantage in compost quality improvement over MR.

Impact:

  • The study demonstrates the efficacy of microbial agents in enhancing the efficiency and quality of passion fruit marc composting.
  • Findings suggest that MF and MR can lead to a faster production of nutrient-rich compost, suitable for agricultural applications.
  • This research contributes to sustainable waste management practices in agriculture by providing insights into optimizing composting with microbial inoculants.

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...