Effect of Bamboo Vinegar on Control of Nitrogen Loss in Vegetable Waste and Manure Composting

Cenwei Liu, Yi Lin, Jing Ye, Gordon W. Price and Yixiang Wang ()
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Cenwei Liu: Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Yi Lin: Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Jing Ye: Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Gordon W. Price: Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
Yixiang Wang: Fujian Province Key Laboratory of Agro-Ecological Processes in Hilly Red Soil, Fuzhou 350003, China

Agriculture, 2023, vol. 13, issue 7, 1-17

Abstract: The large-scale generation of vegetable waste in China has become a significant environmental concern. The traditional method of composting results in high nitrogen losses during the process and in the final product. To address this issue and shorten the composting period, this study investigated the effects of bamboo vinegar (BV) and a microbial inoculant (MI) on the physical and chemical properties of the compost and bacterial community composition during the composting process. The results revealed that the addition of BV and BV + MI decreased the time required to reach thermophilic temperatures and conserved nitrogen in the final product. Furthermore, it was found that the dominant nitrifying and denitrifying bacteria, as identified through 16S rDNA analysis, belonged to Nitrosomonas and Proteobacteria , respectively. BV and BV + MI reduced NH 3 and N 2 O emissions, which suggested that BV is a beneficial composting agent that preserves nitrogen during the composting process.

Keywords: amoA; duck manure; nirS; nitrogen transformations; compost inoculants (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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