Bacterial and fungal community dynamics during different stages of agro-industrial waste composting and its relationship with compost suppressiveness
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Hernández Lara, Alicia; Ros Muñoz, Margarita; Cuartero Moñino, Jessica; Bustamante Muñoz, María de los Ángeles; Moral Herrero, Raúl; [et al.]Área de conocimiento
Fisiología VegetalPatrocinadores
This study was supported by the Spanish Ministry of Economy and Competitiveness and by European Regional Development Funds (ERDF, “Una manera de hacer Europa”) in the framework of the project “Compoleaf” (Compost as biofertilizer, resistance inductor against plant pathogens and healthy property promoter under a crop intensive sustainable production) (Project AGL2017-84085-C3-1-R, C3-2-R and C3- 3-R). Alicia Hernández-Lara acknowledges the financial support she has received from the Spanish Ministry of Science, Innovation and Universities through the "FPI" Program [PRE2018-085802] for the training of research personnelFecha de publicación
2021Editorial
ElsevierCita bibliográfica
HERNÁNDEZ-LARA, Alicia, et al. Bacterial and fungal community dynamics during different stages of agro-industrial waste composting and its relationship with compost suppressiveness. Science Of The Total Environment, 2022, vol. 805, p. 150330.Palabras clave
Composting processMicrobial community
Agro-industrial wastes
Chemical factors
Pythium irregulare suppressiveness
Resumen
Composting is an advantageous and efficient process for recycling organic waste and producing organic fertilizers, and many kinds of microorganisms are involved in obtaining quality compost with suppressive activity against soil-borne pathogens. The aim of this work was to evaluate the main differences in the effects of three composting piles on the whole bacterial and fungal communities of baby-leaf lettuce crops and to determine the specific communities by high-throughput sequencing related to suppressiveness against the soil-borne plant pathogen Pythium irregulare- (P. irregulare). Compost pile A was composed of 47% vineyard pruning waste, 34% tomato waste and 19% leek waste; pile B was composed of 54% vineyard pruning waste and 46% tomato waste; and pile C was composed of 42% vineyard pruning waste, 25% tomato waste and 33% olive mill cake. The temperature and the chemical properties of the piles were monitored throughout the composting process. In addition, the potential suppressive ...
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