Effects of micro-nano bubble water addition on maturation degree and microbial community during aerobic composting

Abstract

In order to explore the effects of micro-nano bubble water (MNBW) on compost maturation and the microbial community in cow manure and straw during aerobic composting, we conducted composting tests using tap water with 12 mg/L (O12), 15 mg/L (O15), 18 mg/L (O18), and 21 mg/L (O21) dissolved oxygen in MNBW, as well as tap water with 9 mg/L dissolved oxygen as a control (CK). The results showed that O21 increased the maximum compost temperature to 64 °C, which was higher than the other treatments. All treatments met the harmless standards for compost. The seed germination index (GI) was largest under O21 and 15.1% higher than that under CK, and the non-toxic compost degree was higher. Redundancy analysis showed that the temperature, C/N, pH, and GI were important factors that affected the microbial community composition. The temperature, C/N, and pH were significantly positively correlated with Firmicutes and Actinobacteria (p < 0.05). Firmicutes was the dominant phylum in the mesophilic stage (2-6 days) and it accounted for a large proportion under O21, where the strong thermophilic metabolism increased the production of heat and prolonged the high temperature period. The bacterial genus Ammoniibacillus in Firmicutes accounted for a large proportion under O21 and it accelerated the decomposition of substrates. Therefore, the addition of MNBW changed the microbial community to affect the maturation of the compost, and the quality of the compost was higher under O21.

Keywords: Aerobic composting; Functional metabolism; Maturation; Micro-nano bubble water; Microbial community.