Abstract
The effect of inoculated azotobacteria and basidiomycetes white-rot fungi on the population dynamics of bacteria and eumycetes during the co-composting of olive mill pomace and wheat straw was evaluated by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis combined with sequencing of rRNA gene amplicons from selected DGGE bands. The evolution of pH, temperature, phytotoxicity and water-soluble phenol content during co-composting was also monitored. In general, a similar evolution of microbial biodiversity was seen in both the inoculated and uninoculated (control) piles, which was in keeping with a similar evolution of phytotoxicity and water-soluble phenol content. Overall, under the conditions applied, data suggest a marginal influence of the inoculated starters on the physical, chemical and microbiological properties of compost piles, with the resident microbiota playing a major role.
Highlights
The effect of inoculated azotobacteria and basidiomycetes white-rot fungi on the population dynamics of bacteria and eumycetes during the co-composting of olive mill pomace and wheat straw was evaluated by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-denaturing gradient gel electrophoresis (DGGE)) analysis combined with sequencing of rRNA gene amplicons from selected DGGE bands
This study aimed to investigate the microbial population dynamics and the evolution of polyphenols during the co-composting of olive pomace and wheat straw inoculated with azotobacteria and ligninolytic microfungi, in comparison with uninoculated control compost
At the beginning of the maturation phase (44th day of composting), piles 1A and 1B were inoculated with a strain of P. chrysosporium that was previously assayed in co-composting trials of agricultural wastes mixed with olive mill wastewater[13]
Summary
The effect of inoculated azotobacteria and basidiomycetes white-rot fungi on the population dynamics of bacteria and eumycetes during the co-composting of olive mill pomace and wheat straw was evaluated by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis combined with sequencing of rRNA gene amplicons from selected DGGE bands. Only scarce research is available regarding microbial community dynamics and polyphenol evolution during composting of olive mill pomace, and to the best of the authors’ knowledge, only two studies have examined the effect of microbial accelerating agents on the composting of this agro-industrial waste[15,16]. Though both studies investigated the physical and chemical traits of the compost piles, neither identified the bacterial and fungal species that predominated during the composting process
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