Changes of chemical and biological parameters, with an emphasis on pathogens, during vermicomposting of food waste

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027031%3A_____%2F18%3AN0000156" target="_blank" >RIV/00027031:_____/18:N0000156 - isvavai.cz</a>

Výsledek na webu

<a href="https://drive.google.com/file/d/1ZJbO16XVoXgrweUZRIBAGP3fAf-cU143/view" target="_blank" >https://drive.google.com/file/d/1ZJbO16XVoXgrweUZRIBAGP3fAf-cU143/view</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of chemical and biological parameters, with an emphasis on pathogens, during vermicomposting of food waste

Popis výsledku v původním jazyce

Food waste can be an environmental and economic problem if not managed properly. The food waste produced from restaurants and canteens end up in landfill sites. High moisture, the requirement for a bulking substrate, and low pH are the main problems encountered with food waste composting or vermicomposting. Therefore, especially, constant care of the moisture management and a suitable ratio of carbon and nitrogen is required for a successful composting process. Vermicomposting unlike composting is a mesophilic process without the use of high temperature that is beneficial during conventional composting for the elimination of many human pathogens such as Salmonella and E. coli, human viruses, andhelminths. However, high temperature reached to 70°C inhibit and slow down decomposition by reducing microbial activity. On the other hand, the earthworms may become inactive, flee, or die at temperature conditions greater than 35°C. Can effective pathogen reduction take place during vermicomposting without high temperatures? It is clear that the influence of earthworms and the vermicomposting process on human pathogens can be quite complex. The aim of this study was to uncover the effect of an outdoor vertical-flow vermicomposting system with continuous feeding on pathogens in relation to the chemical and biological properties.

Název v anglickém jazyce

Changes of chemical and biological parameters, with an emphasis on pathogens, during vermicomposting of food waste

Popis výsledku anglicky

Food waste can be an environmental and economic problem if not managed properly. The food waste produced from restaurants and canteens end up in landfill sites. High moisture, the requirement for a bulking substrate, and low pH are the main problems encountered with food waste composting or vermicomposting. Therefore, especially, constant care of the moisture management and a suitable ratio of carbon and nitrogen is required for a successful composting process. Vermicomposting unlike composting is a mesophilic process without the use of high temperature that is beneficial during conventional composting for the elimination of many human pathogens such as Salmonella and E. coli, human viruses, andhelminths. However, high temperature reached to 70°C inhibit and slow down decomposition by reducing microbial activity. On the other hand, the earthworms may become inactive, flee, or die at temperature conditions greater than 35°C. Can effective pathogen reduction take place during vermicomposting without high temperatures? It is clear that the influence of earthworms and the vermicomposting process on human pathogens can be quite complex. The aim of this study was to uncover the effect of an outdoor vertical-flow vermicomposting system with continuous feeding on pathogens in relation to the chemical and biological properties.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40101 - Agriculture

Projekt

<a href="/cs/project/QJ1530034" target="_blank" >QJ1530034: Legislativní podklady pro větší uplatnění kompostů, zejména vermikompostu, na zemědělskou půdu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů