Inhibitory Effects of Organic Acids on Bacteria Growth During Food Waste Composting

Yu, Hui; Huang, Guohe; Zhang, Xiao D.; Liu, Yu

doi:10.1080/1065657x.2010.10736934

Cited by 12 publications

(3 citation statements)

References 25 publications

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“…Other than the presence of ethanol, the acidic pH is likely the other reason why there were no bacteria isolated from khadi. pH is the primary determinant of the community structure of bacteria, with a large number of bacteria known to be inhibited by low pHs [76][77][78]. Although there are other factors, such as mineral content and titratable acidity, among others that should be considered to make valid conclusions on the effects of an acidic brew, the information on the relative acidity of the brew would be important for commercialization of khadi.…”

Section: The Ph Of Khadi An Important Factor In Preservation Of the mentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Section: The Ph Of Khadi An Important Factor In Preservation Of the mentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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“…Therefore, the pH of the T3 treatment group was the highest, and that of the CK treatment group was the lowest. Precomposting, a group with a pH of 5 to 12 can usually be composted [27,28]. During the composting process, the accumulation of organic acids leads to changes in pH, which affect the activity of composting micro-organisms and, consequently, the composting effect [29,30].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Livestock Manure Ratios on the Decomposition Process of Aerobic Composting of Wheat Straw

Fan,

Zhang,

Wan

et al. 2023

Agronomy

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Aerobic composting is an effective method of resource treatment for agricultural and forestry solid waste; however, while wheat straw is usually used as a conditioner and is not the main body as in aerobic composting, wheat straw is abundant in annual production, and fertilization is one of the main ways of resource utilization of wheat straw, how to use wheat straw as the main body of aerobic composting for efficient treatment is, therefore, a meaningful research direction. In this paper, to achieve the efficient and economic resource utilization of wheat straw and livestock manure, aerobic composting was carried out with wheat straw as the main body, and pig manure and cow manure were mixed with wheat straw crops at ratios of 20%, 30%, and 40%, respectively, for barrel suspension composting. The changes in pH, EC, NH4+-N, NO3−-N, TN, TP, organic matter and seed germination index, and shoot length inhibition rate before and after composting were compared between treatment groups using different material ratios in the aerobic composting process. The changes in the physicochemical properties and nutrient elements of compost products were studied. The results show that the co-composting of livestock manure and wheat straw can promote the decomposition of the pile, and the addition of 40% cow manure and 30% pig manure has the best effect in promoting decay. In contrast, the addition of excessive pig manure inhibits the decomposition of the pile. Organic matter degradation in the treatment groups using cow manure was more effective than in those using pig manure, and the best results were obtained with 40% cow manure. The pile was alkaline at the end of each treatment, and the wheat straw compost treated with 40% cow manure had the best nitrogen and phosphorus retention. The wheat straw compost treated with 40% cow manure had the highest integrated degree of decomposition, which promoted the deterioration of the pile and provided a research basis for the use of wheat straw as an efficient resource.

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“…The bacterial community in water can affect the growth of aquatic animals in various ways, such as the inhibition of pathogenic bacteria and the secretion of nutrients [9,11,13,15]. The antimicrobial effect of organic acids has been demonstrated [63][64][65]. Hydroxybutyrate can exert its inhibitory effect against pathogenic Vibrio bacteria [66,67].…”

Section: Effects Of Addition Of B Pumilus 171 and Carbon Sources On T...mentioning

confidence: 99%

Effects of Bacillus pumilus BP-171 and Carbon Sources on the Growth Performance of Shrimp, Water Quality and Bacterial Community in Penaeus vannamei Culture System

Wang

Liu

Luo

et al. 2022

Water

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A strain of Bacillus pumilus BP-171 with the ability of heterotrophic nitrification-aerobic denitrification was isolated from a shrimp culture pond and showed good denitrification ability under laboratory conditions. In order to investigate the effects of strain BP-171 and its combinations with different carbon sources, i.e., poly-3-hydroxybutyrate-co-3-hydroxyvalerate (PHBV) and molasses, on the growth performance of shrimp, water quality and bacterial community in culture system of Penaeus vannamei, this experiment was set up. Four experimental groups were designed, i.e., group B applied with a single B. pumilus BP-171, the BP added with BP-171 and PHBV, the BM added with BP-171 and molasses, and the control DZ without the probiotic and carbon source. The results showed that the specific growth rate, final body weight, gross weight, feed efficiency rate and survival rate of shrimp in the BP and BM groups were better than those in the control (p < 0.05), while the survival rate and gross weight of shrimp in group B were also better than those in the control (p < 0.05). Among them, the best growth performance of shrimp was observed in the group BP. The concentrations of ammonia, nitrite, nitrate and total nitrogen were significantly lower in all treatment groups than in the control (p < 0.05). The lowest concentrations of ammonia and nitrite were found in group B, while those of nitrate and total nitrogen were found in group BP (p < 0.05). The concentrations of dissolved organic carbon and total organic carbon in both BP and BM groups were significantly higher than in group B and the control (p < 0.05). Compared to the control, the abundance and diversity of the bacterial community in water did not change with the addition of probiotics and carbon sources. However, altered structure and predicted function, as well as improved stability of the ecological network of the bacterial community, were observed in water. In view of the above, the addition of B. pumilus BP-171 and PHBV significantly promoted the growth performance of shrimp, effectively improved water quality, and enhanced the stability of the ecological network of bacterial communities in water, which could have great potential for the application in intensive culture of P. vannamei.

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Inhibitory Effects of Organic Acids on Bacteria Growth During Food Waste Composting

Cited by 12 publications

References 25 publications

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Effect of Different Livestock Manure Ratios on the Decomposition Process of Aerobic Composting of Wheat Straw

Effects of Bacillus pumilus BP-171 and Carbon Sources on the Growth Performance of Shrimp, Water Quality and Bacterial Community in Penaeus vannamei Culture System

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