Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste

TY - JOUR

T1 - Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste

AU - Xue, Ying

AU - Xiao, Keke

AU - Wu, Xiang

AU - Sun, Mei

AU - Liu, Yifei

AU - Ou, Bei

AU - Yang, Jiakuan

N1 - Publisher Copyright: © 2022, Higher Education Press.

PY - 2023/3

Y1 - 2023/3

N2 - This study systematically investigated the changes of amino acids as the composting process of food waste proceeded. It is found that the addition of 0.3 g/g total solids of food waste achieved the highest seed germination index of the product (268 %). The microbial community results indicated that the abundance of amino acid metabolism sequences remained at high levels during the whole composting process. Proline was identified as the key amino acid related with the nutrient quality of product during the composting of food waste. Further plant germination and hydroponic experiments found, that compared with those without the addition of proline, the addition of 50 mg/L proline increased seed germination rate by 20 %, increased shoot length by 3 %, increased root biomass of seedlings by 82 %, and increased leaf biomass of seedlings by 76 %, respectively. Firmicutes, γ-Pseudomonadota, Chloroflexi and Planctomycetes were the key identified bacteria related with the increase of proline during the composting of food waste. Meanwhile, the enzymatic tests of the activities of superoxide dismutase, peroxidase and malondialdehyde indicated that proline did not cause oxidative damage on the growth of plants. This study provided novel insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste. [Figure not available: see fulltext.].

AB - This study systematically investigated the changes of amino acids as the composting process of food waste proceeded. It is found that the addition of 0.3 g/g total solids of food waste achieved the highest seed germination index of the product (268 %). The microbial community results indicated that the abundance of amino acid metabolism sequences remained at high levels during the whole composting process. Proline was identified as the key amino acid related with the nutrient quality of product during the composting of food waste. Further plant germination and hydroponic experiments found, that compared with those without the addition of proline, the addition of 50 mg/L proline increased seed germination rate by 20 %, increased shoot length by 3 %, increased root biomass of seedlings by 82 %, and increased leaf biomass of seedlings by 76 %, respectively. Firmicutes, γ-Pseudomonadota, Chloroflexi and Planctomycetes were the key identified bacteria related with the increase of proline during the composting of food waste. Meanwhile, the enzymatic tests of the activities of superoxide dismutase, peroxidase and malondialdehyde indicated that proline did not cause oxidative damage on the growth of plants. This study provided novel insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste. [Figure not available: see fulltext.].

KW - Amino acids

KW - Composting

KW - Enzymatic activity

KW - Food waste

KW - Microbial community

KW - Nutrient quality

UR - http://www.scopus.com/inward/record.url?scp=85139863150&partnerID=8YFLogxK

U2 - 10.1007/s11783-023-1635-y

DO - 10.1007/s11783-023-1635-y

M3 - 文章

AN - SCOPUS:85139863150

SN - 2095-2201

VL - 17

JO - Frontiers of Environmental Science and Engineering

JF - Frontiers of Environmental Science and Engineering

IS - 3

M1 - 35

ER -