Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase

doi:10.1016/j.biortech.2021.124762

	Microbial succession and degradation during kitchen waste biodrying, highlighting the thermophilic phase
	Cao, Meng-Ke 1; Guo, Han-Tong 1; Zheng, Guo-Di 2; Chen, Tong-Bin 2; Cai, Lu 1
刊名	BIORESOURCE TECHNOLOGY
	2021-04-01
卷号	326 页码:9
关键词	Biodrying amendment Kitchen waste biodrying Metabolic pathway Microbial community Thermophilic phase
ISSN号	0960-8524
DOI	10.1016/j.biortech.2021.124762
通讯作者	Cai, Lu(cailu@nbu.edu.cn)
英文摘要	Biodrying 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.
资助项目	National Natural Science Foundation of China[52070102] ; Public Welfare Technology Application Research Project of Zhejiang Province[LGF20E080011] ; K. C. Wong Magna Fund at Ningbo University
WOS研究方向	Agriculture ; Biotechnology & Applied Microbiology ; Energy & Fuels
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000620172900003
资助机构	National Natural Science Foundation of China ; Public Welfare Technology Application Research Project of Zhejiang Province ; K. C. Wong Magna Fund at Ningbo University
内容类型	期刊论文
源URL	[http://ir.igsnrr.ac.cn/handle/311030/160685]
专题	中国科学院地理科学与资源研究所
通讯作者	Cai, Lu
作者单位	1.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
推荐引用方式 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.