Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products

Composting residues from wine and dairy chains would contribute to increase the environmental sustainability of the production. The aim of this study was to evaluate the effects of deproteinized whey combined with bioactivators on the composting process. Bacillus velezensis and Kocuria rhizophila, bacteria with cellulolytic activity, were isolated from raw materials and inoculated in the organic mass to be composted. Piles moistened with deproteinized whey showed the highest reduction of total and dissolved organic carbon due to the stimulation of bacterial activity by nitrogen compounds held within deproteinized whey. Such findings were also confirmed by the speed up of the microbial carbo…