Garbage enzymes effectively regulated the succession of enzymatic activities and the bacterial community during sewage sludge composting

Jiang, Jingshan; Wang, Yan; Yu, Dou; Xing, Yuanyuan; Han, Jin; Cheng, Ronghui; Hui-lin, Cui; Yan, Guangwu; Zhang, Xin; Zhu, Guonian

doi:10.1016/j.biortech.2021.124792

Cited by 61 publications

(13 citation statements)

References 49 publications

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“…Waste water from synthesis of biodiesel and biogas digester liquid were utilized for edible mushrooms cultivation [37,38]. Waste fruits (orange, watermelon, apple, etc) were made into garbage enzyme to improve composting and soil remediation [39,40]. This organic solution with abundant enzymes can decompose the organic matter, thus providing better conditions for the microorganisms in composting.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

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Section: Introductionmentioning

confidence: 99%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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“…These data are in line with previous reports, suggesting that Firmicutes and Proteobacteria dominate the entire bacterial community of AJ ( Zhang et al, 2020 ). Previous studies have also shown that these two phyla were more abundant in healthy soils, they directly contributed to the pathogen inhibition ( Huang et al, 2019 ; Wei et al, 2019 ), and AJ addition significantly increased the relative abundance of Firmicutes in organic fertilizers ( Jiang et al, 2021 ). In regards to fungi, Ascomycota and Basidiomycota were the dominant phyla found in AJ ( Figure 1B ), and previous studies have also shown that these phyla have a higher relative abundance in soil after AJ irrigation ( Wei et al, 2020 ).…”

Section: Discussionmentioning

confidence: 98%

“…In particular, B. subtilis and B. velezensis were identified as the most effective antagonistic strains ( Figure 3 and Table 1 ). A number of well-known fungal antagonists belong to this genus, which has also been identified as the dominant genus in organic fertilizers treated by AJ treatment ( Jiang et al, 2021 ). Among the Bacillus species, the above-mentioned B. subtilis and B. velezensis are ideal for the formulation of biocontrol agents, and can provide resistance against many pathogens by producing spores, biofilms and antibiotic substances ( Cho et al, 2018 ; Charron-Lamoureux et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

“…The mixed materials presented a pH of 6.29 and the following acid concentrations: lactic acid, 5.65 g/L; formic acid, 2.64 g/L; acetic acid, 4.55 g/L; propionic acid, 3.03 g/L; butyric acid, 0.50 g/L (the detection methods are shown in Section “Physicochemical Analysis”). After 3 months, the supernatant was used for subsequent experiments ( Jiang et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

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Agricultural Jiaosu: An Eco-Friendly and Cost-Effective Control Strategy for Suppressing Fusarium Root Rot Disease in Astragalus membranaceus

et al. 2022

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Root rot caused by the pathogenic fungi of the Fusarium genus poses a great threat to the yield and quality of medicinal plants. The application of Agricultural Jiaosu (AJ), which contains beneficial microbes and metabolites, represents a promising disease control strategy. However, the action-effect of AJ on Fusarium root rot disease remains unclear. In the present study, we evaluated the characteristics and antifungal activity of AJ fermented using waste leaves and stems of medicinal plants, and elucidated the mechanisms of AJ action by quantitative real-time PCR and redundancy analysis. The effects of AJ and antagonistic microbes isolated from it on disease suppression were further validated through a pot experiment. Our results indicate that the AJ was rich in beneficial microorganisms (Bacillus, Pseudomonas, and Lactobacillus), organic acids (acetic, formic, and butyric acids) and volatile organic compounds (alcohols and esters). It could effectively inhibit Fusarium oxysporum and the half-maximal inhibitory concentration (IC50) was 13.64%. The antifungal contribution rate of the microbial components of AJ reached 46.48%. Notably, the redundancy analysis revealed that the Bacillus and Pseudomonas genera occupied the main niche during the whole inhibition process. Moreover, the abundance of the Bacillus, Pseudomonas, and Lactobacillus genera were positively correlated with the pH-value, lactic, formic and butyric acids. The results showed that the combined effects of beneficial microbes and organic acid metabolites increased the efficacy of the AJ antifungal activity. The isolation and identification of AJ’s antagonistic microbes detected 47 isolates that exhibited antagonistic activities against F. oxysporum in vitro. In particular, Bacillus subtilis and Bacillus velezensis presented the strongest antifungal activity. In the pot experiment, the application of AJ and these two Bacillus species significantly reduced the disease incidence of Fusarium root rot and promoted the growth of Astragalus. The present study provides a cost-effective method to control of Fusarium root rot disease, and establishes a whole-plant recycling pattern to promote the sustainable development of medicinal plant cultivation.

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“…Microorganisms in compost are responsible for degradation of organic matter, although an insufficient number of indigenous microorganisms or limited enzyme production capacity may impair biodegradability [ 9 ]. However, biodegradability of compost can be improved by inoculation with enzyme preparations [ 10 , 11 ] or enzyme-producing microorganisms; the latter can secrete extracellular enzymes to hydrolyze organic matter, thereby increasing compost biodegradability [ 12 , 13 ]. In addition, inoculation of enzyme preparations into compost significantly hastened degradation of organic matter [ 14 ], with more direct action than adding microorganisms to produce enzymes.…”

Section: Introductionmentioning

confidence: 99%

Development of a microbial protease for composting swine carcasses, optimization of its production and elucidation of its catalytic hydrolysis mechanism

Zhai

Duan

et al. 2022

BMC Biotechnol

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Background Dead swine carcass composting is an excellent method for harmless treatment and resource utilization of swine carcass. However, poor biodegradation ability of traditional composting results in poor harmless treatment effect. Researches report that the biodegradation ability of composting can be improved by inoculation with enzyme-producing microorganisms or by inoculation with enzyme preparations. At present, the researches on improving the efficiency of dead swine carcass composting by inoculating enzyme-producing microorganisms have been reported. However, no work has been reported on the development of enzyme preparations for dead swine carcass composting. Methodology The protease-producing strain was isolated by casein medium, and was identified by 16 S rRNA gene sequencing. The optimal fermentation conditions for maximum protease production were gradually optimized by single factor test. The extracellular protease was purified by ammonium sulfate precipitation and Sephadex G-75 gel exclusion chromatography. The potential for composting applications of the purified protease was evaluated by characterization of its biochemical properties. And based on amino acid sequence analysis, molecular docking and inhibition test, the catalytic hydrolysis mechanism of the purified protease was elucidated. Results In this study, a microbial protease was developed for swine carcass composting. A protease-producing strain DB1 was isolated from swine carcass compositing and identified as Serratia marcescen. Optimum fermentation conditions for maximum protease production were 5 g/L glucose, 5 g/L urea, 1.5 mmol/L Mg2+, initial pH-value 8, inoculation amount 5%, incubation temperature 30 °C and 60 h of fermentation time. The specific activity of purified protease reached 1982.77 U/mg, and molecular weight of the purified protease was 110 kDa. Optimum pH and temperature of the purified protease were 8 and 50 °C, respectively, and it had good stability at high temperature and in alkaline environments. The purified protease was a Ser/Glu/Asp triad serine protease which catalyzed substrate hydrolysis by Glu, Arg, Ser, Asp and Tyr active residues. Conclusions In general, the microbial protease developed in this study was suitable for industrial production and has the potential to enhance composting at thermophilic stage. Moreover, the catalytic hydrolysis mechanism of the protease was further analyzed in this study.

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Garbage enzymes effectively regulated the succession of enzymatic activities and the bacterial community during sewage sludge composting

Cited by 61 publications

References 49 publications

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Agricultural Jiaosu: An Eco-Friendly and Cost-Effective Control Strategy for Suppressing Fusarium Root Rot Disease in Astragalus membranaceus

Development of a microbial protease for composting swine carcasses, optimization of its production and elucidation of its catalytic hydrolysis mechanism

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