Microbiological characteristics of compost produced from dairy and wine by-products

Wine and dairy chains rapresent of the agri-foof leading sectors in Sicily. Composting residues from these two chains would contribute to increase the environmental sustainability of the production with additional advantages represented by the reduction the costs recover soil fertility. This work represents the first attempt to combine the green of the vine cultivation as well as wine and dairy by-products. Raw materials provided potential bioactivators identified as Bacillus subtilis, Bacillus velezensis and Kocuria rhizophila which showed cellulolytic activity. The strain were inocultated in the mass to be composted in order to accelerate the process. Four compost trials were performed: (…