How Fermented Tomato Straw Affects Nutrients and Bacteria

Greg Howard
13th September, 2024

How Fermented Tomato Straw Affects Nutrients and Bacteria

Image Source: Natural Science News, 2024

Key Findings

  • The study from Northwest A&F University compared aerobic (AE) and anaerobic (AN) fermentation methods for processing tomato straw
  • AE resulted in higher levels of nitrate nitrogen, available phosphorus, available potassium, and fulvic acid, which are crucial for plant growth
  • AN was more effective in increasing ammonium nitrogen, humic acid, and humic substances, important for soil health
Unsustainable straw treatment methods have long posed environmental and ecological challenges. Traditional methods of managing agricultural straw often lead to pollution and waste. However, recent research from Northwest A&F University has explored more sustainable alternatives: aerobic fermentation (AE) and anaerobic fermentation (AN) for processing tomato straw[1]. This study aims to determine which method is more effective in nutrient release and microbial community enhancement, potentially offering a greener solution for straw management. The study utilized high-throughput sequencing to analyze the effects of AE and AN on nutrient content and microbial community structure during tomato straw fermentation. The results showed distinct differences between the two methods. AE resulted in higher levels of nitrate nitrogen, available phosphorus, available potassium, and fulvic acid, which are crucial for plant growth. Specifically, AE-treated straw had nitrate nitrogen levels of 1250.04 mg/kg, and increases in available phosphorus and potassium by 80.34% and 161.39%, respectively, compared to AN. Conversely, AN was more effective in increasing ammonium nitrogen, humic acid, and humic substances, important for soil health, by 309.07%, 31.18%, and 17.38%, respectively. Microbial community analysis revealed that AE favored the growth of Firmicutes (24.76%) and Actinobacteria (12.93%), while AN was more conducive to Proteobacteria (33.82%) and Bacteroidetes (33.82%). AE also proved more effective in eliminating pathogenic bacteria, reducing their presence from 22.01% to 0.26%, and fostering stronger interactions among dominant bacterial genera. These findings suggest that AE could be more beneficial for producing a nutrient-rich, pathogen-free fertilizer. The study’s findings build on previous research that has investigated the role of different straw types and microbial inoculations in composting. For instance, a study on agricultural straws (AS) across China found that wheat, rice, and cotton straws were particularly effective for mushroom yield when composted, due to their lignocellulose content and the activity of specific microbial genera[2]. Another study highlighted the importance of thermophilic actinomycetes in accelerating lignocellulose degradation and enhancing enzyme activities during composting, especially for wheat and rice straws[3]. These studies underscore the importance of microbial communities and enzyme activities in effective composting. Moreover, the role of additives such as bacterial agents and bentonite in reducing harmful emissions during composting has been explored. Research has shown that these additives can significantly reduce NH3 and N2O emissions by regulating nitrification and denitrification processes, which are crucial for sustainable composting practices[4]. The current study from Northwest A&F University extends these findings by demonstrating that AE can optimize nutrient release and microbial interactions, thereby offering a more effective and environmentally friendly method for straw treatment. Environmental factors such as electrical conductivity and temperature were identified as key influencers of bacterial communities in AE and AN, respectively. This insight is crucial for optimizing fermentation processes, as adjusting these parameters could further enhance the effectiveness of straw treatment. In conclusion, the study from Northwest A&F University provides valuable insights into the benefits of AE over AN for tomato straw fermentation. By enhancing nutrient release and fostering beneficial microbial communities, AE presents a promising method for sustainable straw management. These findings contribute to a growing body of research aimed at improving composting practices and reducing the environmental impact of agricultural waste.

AgricultureEnvironmentBiochem

References

Main Study

1) Effects of tomato straw fermentation on nutrients and bacterial community structure.

Published 15th September, 2024 (future Journal edition)

https://doi.org/10.1016/j.heliyon.2024.e36126

Related Studies

2) Bacterial community diversity, lignocellulose components, and histological changes in composting using agricultural straws for Agaricus bisporus production.

https://doi.org/10.7717/peerj.10452

3) Improved lignocellulose-degrading performance during straw composting from diverse sources with actinomycetes inoculation by regulating the key enzyme activities.

https://doi.org/10.1016/j.biortech.2018.09.081

4) Beneficial effects of bacterial agent/bentonite on nitrogen transformation and microbial community dynamics during aerobic composting of pig manure.

https://doi.org/10.1016/j.biortech.2019.122384


Related Articles

An unhandled error has occurred. Reload 🗙