Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs

Abstract Bean dregs can be prepared into organic fertilizer by microbial fermentation. Geobacillus toebii GT-02, which has promoting effect on bean dregs fermentation, was isolated from horse dung and it grows within a range of 40–75 °C and pH 6.50–9.50. The effectiveness of GT-02 addition on compos...

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Autores principales:	Xiaojia Chen, Chengjian Wu, Xiang Li, Chenyang Wang, Qinyu Li, Peng Zhou, Dong Wei, Jiping Shi, Zhijun Zhao
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/f2d87fa65f7c47bc846a7b1dec68251c
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spelling	oai:doaj.org-article:f2d87fa65f7c47bc846a7b1dec68251c2021-12-02T18:37:12ZEffect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs10.1038/s41598-021-99413-72045-2322https://doaj.org/article/f2d87fa65f7c47bc846a7b1dec68251c2021-10-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-99413-7https://doaj.org/toc/2045-2322Abstract Bean dregs can be prepared into organic fertilizer by microbial fermentation. Geobacillus toebii GT-02, which has promoting effect on bean dregs fermentation, was isolated from horse dung and it grows within a range of 40–75 °C and pH 6.50–9.50. The effectiveness of GT-02 addition on composition transformations and the microbial community in bean dregs thermophilic fermentation at 70 °C for 5 days was investigated (T1). Fermentation of bean dregs without GT-02 served as control (CK). The results showed that T1 (the germination index (GI) = 95.06%) and CK (GI = 86.42%) reached maturity (defined by GI ≥ 85%) on day 3 and day 5, respectively. In addition, the total nitrogen loss of T1 (18.46%) on day 3 was lower than that in CK (24.12%). After thermophilic fermentation, the total organic carbon and dry matter loss of T1 (53.51% and 54.16%) was higher than that in CK (41.72% and 42.82%). The mean microbial number in T1 was 4.94 × 107 CFUs/g dry matter, which was 5.37 times higher than that in CK. 16S rDNA sequencing identified Bacillus, Geobacillus and Thermobacillus as dominant in CK, while Bacillus, Ammoniibacillus and Geobacillus were dominant in T1. A canonical correspondence analysis showed that Geobacillus and Ammoniibacillus were positively correlated with the GI. Thus, thermophilic fermentation with GT-02 can promote the maturity of bean dregs, which indicated the potential application value of GT-02 in thermophilic fermentation.Xiaojia ChenChengjian WuXiang LiChenyang WangQinyu LiPeng ZhouDong WeiJiping ShiZhijun ZhaoNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Xiaojia Chen Chengjian Wu Xiang Li Chenyang Wang Qinyu Li Peng Zhou Dong Wei Jiping Shi Zhijun Zhao Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
description	Abstract Bean dregs can be prepared into organic fertilizer by microbial fermentation. Geobacillus toebii GT-02, which has promoting effect on bean dregs fermentation, was isolated from horse dung and it grows within a range of 40–75 °C and pH 6.50–9.50. The effectiveness of GT-02 addition on composition transformations and the microbial community in bean dregs thermophilic fermentation at 70 °C for 5 days was investigated (T1). Fermentation of bean dregs without GT-02 served as control (CK). The results showed that T1 (the germination index (GI) = 95.06%) and CK (GI = 86.42%) reached maturity (defined by GI ≥ 85%) on day 3 and day 5, respectively. In addition, the total nitrogen loss of T1 (18.46%) on day 3 was lower than that in CK (24.12%). After thermophilic fermentation, the total organic carbon and dry matter loss of T1 (53.51% and 54.16%) was higher than that in CK (41.72% and 42.82%). The mean microbial number in T1 was 4.94 × 107 CFUs/g dry matter, which was 5.37 times higher than that in CK. 16S rDNA sequencing identified Bacillus, Geobacillus and Thermobacillus as dominant in CK, while Bacillus, Ammoniibacillus and Geobacillus were dominant in T1. A canonical correspondence analysis showed that Geobacillus and Ammoniibacillus were positively correlated with the GI. Thus, thermophilic fermentation with GT-02 can promote the maturity of bean dregs, which indicated the potential application value of GT-02 in thermophilic fermentation.
format	article
author	Xiaojia Chen Chengjian Wu Xiang Li Chenyang Wang Qinyu Li Peng Zhou Dong Wei Jiping Shi Zhijun Zhao
author_facet	Xiaojia Chen Chengjian Wu Xiang Li Chenyang Wang Qinyu Li Peng Zhou Dong Wei Jiping Shi Zhijun Zhao
author_sort	Xiaojia Chen
title	Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
title_short	Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
title_full	Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
title_fullStr	Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
title_full_unstemmed	Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
title_sort	effect of geobacillus toebii gt-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/f2d87fa65f7c47bc846a7b1dec68251c
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_version_	1718377837039190016

Effect of Geobacillus toebii GT-02 addition on composition transformations and microbial community during thermophilic fermentation of bean dregs

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