Changes in cell number and the ATP content during the composting process
Czaczyk K, Trojanowska K, Stachowiak B, Dubisz H
Czaczyk K, Univ Agr, Dept Biotechnol & Food Microbiol, Mazowiecka 48, PL-60623 Poznan, Poland
Univ Agr, Dept Biotechnol & Food Microbiol, PL-60623 Poznan, Poland
Univ Agr, Dept Biotechnol & Food Microbiol, PL-60623 Poznan, Poland
Pol. J. Environ. Stud. 2001;10(3):149-153
KEYWORDS
ABSTRACT
The ATP level and the number of mesophilic bacteria, thermophilic bacteria, moulds and yeasts were examined in different composts prepared from lupine (Lupinus angustifolius cv Mirela). During the first weeks of composting, the mesophiles increased slowly and the thermophile phase follows. After eight weeks of composting the number of thermophiles decreased rapidly and development of mesophilic bacteria and fungi was observed.
From five ATP extraction methods, the best results were obtained from Celsis-Lumac extracting mixtures and it was chosen for further experiments. The ATP level increased at the beginning of composting and decreased after 8 weeks of the process. After this time, ATP content began to rise to the achieved maximum during the 12(th) week of composting. There is no correlation between the number of microorganisms in compost and the ATP level.
| eISSN: | 2083-5906 |
| ISSN: | 1230-1485 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
