Preparation and Characterization of Liquid Fertilizers Produced by Anaerobic Fermentation

Juan Francisco López-Rubio, Cristina Cebrián-Tarancón, Gonzalo L. Alonso, Maria Rosario Salinas () and Rosario Sánchez-Gómez
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Juan Francisco López-Rubio: Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
Cristina Cebrián-Tarancón: Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
Gonzalo L. Alonso: Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
Maria Rosario Salinas: Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
Rosario Sánchez-Gómez: Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain

Agriculture, 2025, vol. 15, issue 11, 1-20

Abstract: Biol is a liquid product, obtained by anaerobic fermentation of local inputs, which improves the health of agroecosystems, which is an emerging area in agronomy. The aim of this study consists of the preparation of two biols from inoculums of cow dung (BCD) and native forest duff (BNF) by using specific biodigesters and commercial inputs. The biol characterization was made in terms of mineral (ionic and complex forms), amino acids, hormones and volatile compounds, along with Pfeiffer circular chromatography during fermentation monitoring. The results showed a pH acidic in both biols (4.5–5.5), which is higher for BCD. Also, this biol had higher content in several macro- and micronutrients in ionic (nitrates, phosphates, calcium, iron and sodium) and complex forms (calcium, iron and potassium). Both have interesting content in amino acids and hormones. The absence of microorganisms in the final products could be due to the presence of volatile compounds such as pyrazines and sulfoxides. Along with this, other volatile compounds such as esters were identified, which can be responsible for their pleasant odor. The novelty of this work is to provide a protocol for obtaining biols and to demonstrate their potential to be used as biofertilizers.

Keywords: amino acids; biol; circular chromatography; cow dung; forest duff; hormones; mineral composition; volatile compounds (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: 2025
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