Microbial composting of fruit tree wastes through controlled submerged fermentation

Microbial composting of fruit tree wastes through controlled submerged fermentation

The ecological valorising of organic compounds represented by many derived wastes from fruit processing through the controlled microbial composting was established as the main aim of research experiments presented in this paper. There were carried out laboratory works to test the optimal needs of ba...

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Bibliographic Details
Published in:Italian journal of agronomy Vol. 9; no. 4; p. 152
Main Authors: Petre, Marian, Petre, Violeta, Rusea, Ionela
Format: Journal Article
Language:English
Published: Pavia PAGEPress Publications 25-11-2014
Elsevier
Subjects:
bacteria
Bioreactors
Biotechnology
Carbon dioxide
Carbon dioxide concentration
Chemical composition
Composting
Composts
Dissolved oxygen
Fermentation
Fertilizers
fruit tree wastes
Fruit trees
Fruits
Fungi
Laboratories
Microorganisms
mushrooms
Organic compounds
Oxygen tension
pH effects
submerged fermentation
Temperature
Wastes
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Summary:The ecological valorising of organic compounds represented by many derived wastes from fruit processing through the controlled microbial composting was established as the main aim of research experiments presented in this paper. There were carried out laboratory works to test the optimal needs of bacterial and fungal pure cultures to grow inside different marc made of apple, cherry and plum wastes (chemical composition, temperature, pH, oxygen/carbon dioxide concentration). In this respect, there were used pure bacterial cultures of Bacillus genus as well as the fungal ones belonging to species of Pleurotus for microbial transformation of different fruit wastes. The biotechnology of microbial composting was applied by using a laboratory-scale bioreactor of 15 L working volume. The submerged fermentations of different fruit wastes were set up for the following parameters: constant temperature, 23°C; agitation speed, 80-100 rev. min–1; pH level, 5.7-6.0 units; dissolved oxygen tension within the range of 30-70%. After a period of 140-230 h, the fermented composts, containing the microbial biomass developed through biochemical transforming of marc into natural fertilisers, were produced.
ISSN:1125-4718
2039-6805
DOI:10.4081/ija.2014.610