The changes in macronutrients and microbial community structure during the co-composting of white wine distillers’ grains and potassium silicate

Yu, Huiyong; Xie, Baohua; Khan, Rayyan; Dong, Jing; Shen, Guoming

doi:10.1016/j.jclepro.2021.128681

Cited by 15 publications

(6 citation statements)

References 53 publications

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“…In the cooling stage, the microbial community diversity and evenness (Simpson, Shannon) of B3 and CK3 were significantly different. Similar to earlier studies, inoculation with microorganisms considerably increased the diversity and richness of the bacterial community in the compost [25].…”

Section: Diversity and Richness Of Bacterial Communities During Compo...supporting

confidence: 88%

Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting

Niu

2022

Fermentation

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Bacillus accelerates lignocellulose degradation, promotes the stabilization and resource utilization of compost by secreting enzymes, and plays an important role in compost formation and quality control. This study evaluated enzyme activity, lignocellulosic degradation, and bacterial succession in composting inoculated with different microbial Bacillus agents. They were identified as B. licheniformis, B. subtilis, B. thermoamylovorans, B. thermoruber, and B. hisashii. Four treatments were established, including a CK (uninoculated microorganisms), A (B. licheniformis, B. subtilis, B. thermoamylovorans,and B. hisashii), B (B. subtilis, B. thermoamylovorans, B. thermoruber, and B. hisashii), and C (B. subtilis, B. thermoamylovorans, and B. hisashii), and the composting lasted 7–14 days. Lignin and cellulose degradation rates in B during composting were 17.1% and 36.7% at the cooling stage, respectively. Redundancy analysis showed that degradation of lignocellulose in the thermophilic stage was mainly related to the secretion of lignocellulose-degrading enzymes after microbial inoculation. 16S rRNA sequencing revealed that Bacillus (20.3%) and Thermobifida (20.2%) were the dominant genera. Inoculation with a combination including B. thermoruber was a feasible way to increase lignocellulose degradation and promote maturity in sewage sludge composting.

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Section: Diversity and Richness Of Bacterial Communities During Compo...supporting

confidence: 88%

Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting

Niu

2022

Fermentation

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“…The TOC results in Table 1 show the consumption of organic carbon by microorganisms during the SSF process, with a slight decrease in TOC after 15 days of fermentation. Moreover, carbon is constantly consumed during this process, but also released, for example, in the form of glucose, which can be seen from the increase in glucose concentration [ 39 , 40 ]. In the study published by Yang et al [ 41 ], in which SSF of corn stalks was performed with T. reesei , a 39.66% decrease in TOC content was observed during the eighth day of fermentation.…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Šelo

Planinić

Tišma

et al. 2022

Foods

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Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Trametes versicolor TV6, Trametes versicolor TV8, Trametes versicolor AG613, Trametes gibbosa, Phanerochaete chrysosporium, Ceriporiopsis subvermispora, Pleurotus eryngii, Ganoderma lucidum, Ganoderma resinaceum, Humicola grisea, and Rhizopus oryzae) under solid-state conditions (SSF) for 15 days with the aim of improving the recovery of the individual phenolic compounds. Twenty-one phenolic compounds were quantified and the recovery of seventeen of them (gallic acid, ellagic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, 3,4-dihydroxybenzoic acid, ferulic acid, o-coumaric acid, p-coumaric acid, epicatechin gallate, galocatechin gallate, quercetin, kaempferol, procyanidin B1, procyanidin B2, resveratrol, and ε-viniferin) were positively affected by SSF. Ellagic acid is the most recovered compound, whose content increased 8.8-fold after 15 days of biological treatment with Ceriporiopsis subvermispora compared to the untreated initial sample. Among the microorganisms tested, the fungi Pleurotus eryngii and Rhizopus oryzae proved to be the most effective in increasing the recovery of most phenolic compounds (1.1–4.5-fold). In addition, the nutrient composition (proteins, ash, fats) of grape pomace was positively affected by the biological treatments.

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“…The TOCgp (total organic carbon in solid samples of GP) and TOCgpe (total organic carbon in GP extract) results shown in Figure 6a-b indicate the consumption of organic carbon by microorganisms during the SSF process. Moreover, during the SSF process, carbon is continuously consumed but also released, for example, in the form of glucose by the action of hydrolytic enzymes, especially cellulases [56]. As for TN, in this work, its percentage decreased after the first 5 days of fermentation and then increased until the 15th day of fermentation (Figure 6c), which is consistent with the results for the crude protein content, whose increase may be the reason for the increase in total nitrogen.…”

Section: Measurement Of Carbon and Nitrogen Contentmentioning

confidence: 99%

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Preprint

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Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the ex-tractability of bioactive compounds, in this work GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase, manganese peroxi-dase) and hydrolytic (xylanase, cellulase, β-glucosidase and invertase) enzymes was measured, with the activity of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the com-plex enzyme system was reflected in the changes in the chemical composition of GP with in-creasing ash, crude protein and free fat content: 28%, 10% and 17% in the laboratory jars and 29%, 11% and 7% in the bioreactor, respectively. In addition, the biological treatment had a positive effect on the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential application in the food industry and other sectors.

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The changes in macronutrients and microbial community structure during the co-composting of white wine distillers’ grains and potassium silicate

Cited by 15 publications

References 53 publications

Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting

Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

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