Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste

doi:10.1007/s11783-023-1635-y

Front. Environ. Sci. Eng.

2023, Vol. 17

Issue (3) : 35 https://doi.org/10.1007/s11783-023-1635-y

RESEARCH ARTICLE

Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste

Ying Xue, Keke Xiao(

), Xiang Wu, Mei Sun, Yifei Liu, Bei Ou, Jiakuan Yang

School of Environmental Science and Engineering, Huazhong University of Science and Technology, Wuhan 430074, China

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Abstract

● The highest seed germination index was achieved at 0.3 g/g total solids of food waste.

● Proline was identified as the key amino acid related with the composting process.

● Amino acid metabolism sequences predominated during the whole composting process.

This study systematically investigated the changes of amino acids as the composting process of food waste proceeded. It is found that the addition of 0.3 g/g total solids of food waste achieved the highest seed germination index of the product (268 %). The microbial community results indicated that the abundance of amino acid metabolism sequences remained at high levels during the whole composting process. Proline was identified as the key amino acid related with the nutrient quality of product during the composting of food waste. Further plant germination and hydroponic experiments found, that compared with those without the addition of proline, the addition of 50 mg/L proline increased seed germination rate by 20 %, increased shoot length by 3 %, increased root biomass of seedlings by 82 %, and increased leaf biomass of seedlings by 76 %, respectively. Firmicutes, γ-Pseudomonadota, Chloroflexi and Planctomycetes were the key identified bacteria related with the increase of proline during the composting of food waste. Meanwhile, the enzymatic tests of the activities of superoxide dismutase, peroxidase and malondialdehyde indicated that proline did not cause oxidative damage on the growth of plants. This study provided novel insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste.

Keywords Composting Food waste Amino acids Microbial community Enzymatic activity Nutrient quality

Corresponding Author(s): Keke Xiao

About author:

Tongcan Cui and Yizhe Hou contributed equally to this work.

Issue Date: 17 October 2022

Cite this article:

Ying Xue,Keke Xiao,Xiang Wu, et al. Insights into the changes of amino acids, microbial community, and enzymatic activities related with the nutrient quality of product during the composting of food waste[J]. Front. Environ. Sci. Eng., 2023, 17(3): 35.

URL:

https://academic.hep.com.cn/fese/EN/10.1007/s11783-023-1635-y
https://academic.hep.com.cn/fese/EN/Y2023/V17/I3/35

Tab.1 The physicochemical characteristics of the chicken manure, sawdust and food waste (Unit: Raman Units)

Fig.1 Changes of food waste characteristics: (a) Temperature, (b) organic matter, (c) pH, (d) EC, (e) germination index, and (f) protein content. TS denotes total solids.

Fig.2 3D-EEM contours of DOM in food waste: (a) 0, (b) 0.1, (c) 0.3, and (d) 0.5 g/g total solids (TS). I: tyrosine-like proteins; II: tryptophan-like protein; III: fulvic acid-like components; IV: soluble microbial by-product like components; V: humic acid-like organic components. Ex denotes excitation, and Em denotes emission.

Tab.2 Changes of organic components during the composting of food waste (Unit: Raman Units)

Fig.3 Evolution of N 1s XPS spectra of food waste: (a) 0 g/g total solids (TS)-day 1; (b) 0 g/g TS-day 35; (c) 0.1 g/g TS-day 1; (d) 0.1 g/g TS-day 35; (e) 0.3 g/g TS-day 1; (f) 0.3 g/g TS-day 35; (g) 0.5 g/g TS-day 1; (h) 0.5 g/g TS-day 35. The open squares represent the integrated peaks, and different colors of the open squares represent different integrated peaks (I, II, III, or IV). Integrated peak I denotes protein-N; integrated peak II denotes pyrrole-N; integrated peak III denotes pyridine-N, and the integrated peak IV denotes other-N.

Fig.4 Changes of amino acids during the composting of food waste: (a) 0, (b) 0.1, (c) 0.3, and (d) 0.5 g/g total solids (TS).

Fig.5 Composition of the bacterial community: (a) phylum level and (b) genus level. TS denotes total solids.

Fig.6 Heatmap correlation analysis between the physicochemical properties and bacterial community at phylum level. The ones with the numbers mean the correlation was significant, with p value less than 0.05, while those without the numbers shown mean the correlation was insignificant, with p value more than 0.05.

Fig.7 (a) Germination rate and seedling length of seed exposure to different concentrations of proline; (b) biomass of root and shoot and soluble sugar of Chinese cabbage after 14 d exposure to different concentrations of proline; (c) parameters of the antioxidant defense system in Chinese cabbage leaves after 14 d exposure to different concentrations of proline.

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