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Evolution of the pathogen content during co-composting of winery and distillery wastes.
Bioresour Technol. 2008 Oct; 99(15):7299-306.BT

Abstract

The aim of this study was to monitor some microbial indicators and pathogen contents (sulphite reducers clostridia, total enterobacteriaceae, total coliforms, faecal coliforms (Escherichia coli), enterococci, Staphylococcus aureus and Salmonella spp.) throughout the co-composting of wastes from the winery and distillery industry with other organic residues, as well as the effect of the composting system used. Seven different piles using mixtures of winery-distillery wastes with other organic materials were prepared. P1 and P2 were made using grape stalk (GS), grape marc (GM), exhausted grape marc (EGM) and sewage sludge (SS), whereas in P3 and P4 were also used exhausted grape marc with cow manure (CW) and poultry manure (PM), respectively, using the Rutgers system. Additionally, P2 was watered with vinasse (V). The rest of piles (P5, P6 and P7) were prepared with grape marc, exhausted grape marc, cow manure and poultry manure, using the turning system. The effectiveness of the composting process to reduce the pathogen content was higher in the static aerated piles than in those elaborated with the turning. The relatively high temperatures (50-60 degrees C) reached in some of the piles produced a notable decrease in some microbial groups, such as total and faecal coliforms (E. coli), but the characteristics of the raw materials used notably influenced the pathogen contents of the end-product.

Authors+Show Affiliations

Departamento de Agroquímica y Medio Ambiente, Universidad Miguel Hernández de Elche, EPS-Orihuela, Ctra. Beniel Km 3.2, 03312 Orihuela, Alicante, Spain. marian.bustamante@umh.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18276130

Citation

Bustamante, M A., et al. "Evolution of the Pathogen Content During Co-composting of Winery and Distillery Wastes." Bioresource Technology, vol. 99, no. 15, 2008, pp. 7299-306.
Bustamante MA, Moral R, Paredes C, et al. Evolution of the pathogen content during co-composting of winery and distillery wastes. Bioresour Technol. 2008;99(15):7299-306.
Bustamante, M. A., Moral, R., Paredes, C., Vargas-García, M. C., Suárez-Estrella, F., & Moreno, J. (2008). Evolution of the pathogen content during co-composting of winery and distillery wastes. Bioresource Technology, 99(15), 7299-306. https://doi.org/10.1016/j.biortech.2007.12.051
Bustamante MA, et al. Evolution of the Pathogen Content During Co-composting of Winery and Distillery Wastes. Bioresour Technol. 2008;99(15):7299-306. PubMed PMID: 18276130.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of the pathogen content during co-composting of winery and distillery wastes. AU - Bustamante,M A, AU - Moral,R, AU - Paredes,C, AU - Vargas-García,M C, AU - Suárez-Estrella,F, AU - Moreno,J, Y1 - 2008/02/13/ PY - 2007/04/18/received PY - 2007/12/12/revised PY - 2007/12/16/accepted PY - 2008/2/16/pubmed PY - 2008/9/4/medline PY - 2008/2/16/entrez SP - 7299 EP - 306 JF - Bioresource technology JO - Bioresour. Technol. VL - 99 IS - 15 N2 - The aim of this study was to monitor some microbial indicators and pathogen contents (sulphite reducers clostridia, total enterobacteriaceae, total coliforms, faecal coliforms (Escherichia coli), enterococci, Staphylococcus aureus and Salmonella spp.) throughout the co-composting of wastes from the winery and distillery industry with other organic residues, as well as the effect of the composting system used. Seven different piles using mixtures of winery-distillery wastes with other organic materials were prepared. P1 and P2 were made using grape stalk (GS), grape marc (GM), exhausted grape marc (EGM) and sewage sludge (SS), whereas in P3 and P4 were also used exhausted grape marc with cow manure (CW) and poultry manure (PM), respectively, using the Rutgers system. Additionally, P2 was watered with vinasse (V). The rest of piles (P5, P6 and P7) were prepared with grape marc, exhausted grape marc, cow manure and poultry manure, using the turning system. The effectiveness of the composting process to reduce the pathogen content was higher in the static aerated piles than in those elaborated with the turning. The relatively high temperatures (50-60 degrees C) reached in some of the piles produced a notable decrease in some microbial groups, such as total and faecal coliforms (E. coli), but the characteristics of the raw materials used notably influenced the pathogen contents of the end-product. SN - 0960-8524 UR - https://www.unboundmedicine.com/medline/citation/18276130/Evolution_of_the_pathogen_content_during_co_composting_of_winery_and_distillery_wastes_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0960-8524(07)01075-9 DB - PRIME DP - Unbound Medicine ER -