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Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase
Cao, Meng-Ke1; Guo, Han-Tong1; Zheng, Guo-Di2; Chen, Tong-Bin2; Cai, Lu1
2021-04-01
Source PublicationBIORESOURCE TECHNOLOGY
ISSN0960-8524
Volume326Pages:9
Corresponding AuthorCai, Lu(cailu@nbu.edu.cn)
AbstractBiodrying in conjunction with compound stone amendment was used to treat kitchen waste, which improved biodrying. After 16 days, the pile moisture content decreased from 68.8% to 23.0%. Lignin, cellulose and hemicellulose concentrations decreased from 104.6 mg g(-1) d.b., 322.9 mg g(-1) d.b. and 155.9 mg g(-1) d.b., respectively, to 74.0 mg g(-1) d.b., 224.8 mg g(-1) d.b. and 134.5 mg g(-1) d.b., respectively. The Shannon index for bacteria increased from 2.5 to 3.1, while for fungi, it decreased from 4.6 to 0.6. The relative abundances of Amino Acid Metabolism and Carbohydrate Metabolism exceeded 7%. The thermophilic phase during the process inactivated the pathogenic microorganisms, increased the bacterial diversity, decreased the fungal diversity, and potentially improved the metabolism of nutrients, including amino acids, carbohydrates, lipids and vitamins. The biomarker analysis and predicated protein sequences provide genetic evidence to elucidate why the thermophilic phase is the peak time for nutrient metabolism.
KeywordBiodrying amendment Kitchen waste biodrying Metabolic pathway Microbial community Thermophilic phase
DOI10.1016/j.biortech.2021.124762
Indexed BySCI
Language英语
Funding ProjectNational Natural Science Foundation of China[52070102] ; Public Welfare Technology Application Research Project of Zhejiang Province[LGF20E080011] ; K. C. Wong Magna Fund at Ningbo University
Funding OrganizationNational Natural Science Foundation of China ; Public Welfare Technology Application Research Project of Zhejiang Province ; K. C. Wong Magna Fund at Ningbo University
WOS Research AreaAgriculture ; Biotechnology & Applied Microbiology ; Energy & Fuels
WOS SubjectAgricultural Engineering ; Biotechnology & Applied Microbiology ; Energy & Fuels
WOS IDWOS:000620172900003
PublisherELSEVIER SCI LTD
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.igsnrr.ac.cn/handle/311030/160686
Collection中国科学院地理科学与资源研究所
Corresponding AuthorCai, Lu
Affiliation1.Ningbo Univ, Sch Civil & Environm Engn, 818 Fenghua Rd, Ningbo 315211, Peoples R China
2.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Beijing 100101, Peoples R China
Recommended Citation
GB/T 7714
Cao, Meng-Ke,Guo, Han-Tong,Zheng, Guo-Di,et al. Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase[J]. BIORESOURCE TECHNOLOGY,2021,326:9.
APA Cao, Meng-Ke,Guo, Han-Tong,Zheng, Guo-Di,Chen, Tong-Bin,&Cai, Lu.(2021).Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase.BIORESOURCE TECHNOLOGY,326,9.
MLA Cao, Meng-Ke,et al."Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase".BIORESOURCE TECHNOLOGY 326(2021):9.
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