数字农科院2.0

Volatile Organic Compounds and Dominant Bacterial Community during Aerobic Composting of Vegetable Waste and Cow Manure Co-complexing

文献类型： 外文期刊

作者： Qu, Haoli;Cao, Jie;Wang, Pengjun;Li, Ruirong;Qi, Zicheng;Fu, Jingjing;Chen, Yongsheng;Chen, Mingjiang

作者机构：

关键词： Vegetable waste;Stalk;Volatile organic compound (VOCs);Aerobic composting;Odor pollutants;16S rRNA sequencing

期刊名称： BIORESOURCES

ISSN： 1930-2126

年卷期： 2022 年 17 卷 1 期

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： Vegetable waste was aerobically composed using a trough-type system, and the resulting emitted volatile organic compounds were investigated. In addition, the succession pattern of microorganisms was analyzed. Aerobic fermentation was conducted using a tomato stalk-cow dung mix (a water content of 65% and a carbon-to-nitrogen ratio of 25:1). The emitted volatile organic compounds comprised of 58 kinds of compounds, including 2 sulfur-containing compounds, 3 alcohols, 3 esters, 3 aldehydes, 3 ketones, 6 halogenated hydrocarbons, 18 aromatic hydrocarbons, 17 alkanes, and 3 alkenes. The primary volatile organic compounds produced were methyl sulfide, ethyl acetate, ethanol, and acetaldehyde. Clustering and principal coordinate analysis suggested that the community succession changed throughout the composting process in the odorproducing habitat. High-throughput sequencing revealed that the bacterial community was comprised of Firmicutes, Chloroflexi, Proteobacteria, and Actinobacteria, whereas the dominant flora included Ascomycota, Basidiomycota, and Mucoromycota. These findings could aid in the mitigation of volatile organic compounds and odors during vegetable waste composting as well as contribute to the development of deodorizing bacteria.

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