PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE

MA Dachao; DENG Xiushan; DENG Xiuquan; ZHANG Xuan; LIANG Zhengwu; FENG Qingge

doi:10.13205/j.hjgc.202204015

Volume 40 Issue 4

Apr. 2022

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MA Dachao, DENG Xiushan, DENG Xiuquan, ZHANG Xuan, LIANG Zhengwu, FENG Qingge. PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2022, 40(4): 106-111,133. doi: 10.13205/j.hjgc.202204015

Citation:

MA Dachao, DENG Xiushan, DENG Xiuquan, ZHANG Xuan, LIANG Zhengwu, FENG Qingge. PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2022, 40(4): 106-111,133. doi: 10.13205/j.hjgc.202204015

Citation:

MA Dachao, DENG Xiushan, DENG Xiuquan, ZHANG Xuan, LIANG Zhengwu, FENG Qingge. PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE[J]. ENVIRONMENTAL ENGINEERING , 2022, 40(4): 106-111,133. doi: 10.13205/j.hjgc.202204015

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PROCESS PROPERTIES AND MICROBIAL COMMUNITY SUCCESSION DURING THE STATICAL BIO-DRYING OF FOOD WASTE

doi: 10.13205/j.hjgc.202204015

1. Institute of Green Technology, Guangxi Liyuanbao Science and Technology Co., Ltd., Nanning 530000, China;
2. School of Resources, Environment and Materials, Guangxi University, Nanning 530004, China

Received Date: 2021-08-04
Available Online: 2022-07-06

Abstract

Abstract

A statical bio-drying process of kitchen waste mixed with returned material and landscaping waste was proposed. The variation of temperature and moisture content during the static bio-drying process were investigated. Metagenomic technology was used to deeply explore the succession of the microbial community in the pile during the bio-drying process of kitchen waste. It was found that the static bio-drying technology had fast heating rate, which made the material pile reach a high temperature above 65 ℃ within 4 hours. The moisture content of the stockpile can be quickly reduced from 36% to about 20% within 48 hours. The main functional bacteria in the process was Firmicutes and Actinomycetes. Analysis at the genus level revealed that the dominant genera were Bacillus, Saccharomonas, Staphylococcus and Thermoactinomycetes. The statical bio-drying process mainly used the thermophilic phase to ensure the stability of the microbial community and metabolism function, thereby ensured the stability and high efficiency of industrialized operation. It was a new bio-drying strategy with good application potential and prospects.
- food waste,
- statical bio-drying,
- metagenomic technology,
- microbial community

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References(36)

References

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