SUCCESSION OF MICROBIAL POPULATIONS DURING OLIVE MARC COMPOSTING

Olive marc was composted under controlled conditions and quantitative microbiological changes linked to some physical and chemical factors were investigated over a period of 70 days.

Humidity, pH and temperature were periodically determined and organic and fatty acids were analysed weekly in compost samples.
Microbial populations were established by dilution-plate techniques using three culture media.
Plates were incubated according to sampling site temperature.

In general, yeasts decreased gradually during the process while filamentous fungi and bacteria tended to stabilize after a period of fluctuation correlated with the temperature.
Actinomycetes were detected only for a short period of time after one month of composting.
Organic and fatty acids progressively decreased and pH increased from 5.9 to 7.5.

Symposium on Nutrition, Growing Techniques and Plant Substrates

J. Pera, C. Calvet, A. Camprubí

https://doi.org/10.17660/ActaHortic.1986.178.39