Process properties and microbial diversity during the statical aerobic composting of food waste

doi:10.14088/j.cnki.issn0439-8114.2023.05.011

Abstract

Abstract: A new compost bin was used for statical aerobic composting of food waste. Changes of physicochemical parameters and the succession of the microbial community during the composting process were investigated. It was found that the moisture content, organic matter, and C/N ratio of the compost decreased, and contents of total nutrients remained largely the same. The organic matter, total nutrients, moisture and pH of the final compost product were 66.2%, 7.49%, 18.5% and 7.70 respectively. The properties complied with the requirements of regulation according to Organic Fertilizer （NY/T 525—2021）. Firmicutes, Actinobacteria and Proteobacteria were the major bacterial phyla during the composting process, while Ascomycota was the dominant phylum of fungi. The bacterial community was mostly composed of Virgibacillus and Staphylococcus during the inception phase and high temperature stage of composting. However, the predominant bacteria quickly changed to Sphingomonas in the mesophilic cooling stage of composting, and microbial diversity and species richness were high at that time.

Key words: food waste, compost bin, aerobic composting, maturity index, microbial diversity

CLC Number:

X705

ZHANG Xuan, DENG Xiu-shan, DENG Xiu-quan, MA Da-chao, WU Yan-ping, FENG Qing-ge. Process properties and microbial diversity during the statical aerobic composting of food waste[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(5): 59-65.

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