Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process.
The wine industry, of particular importance in various regions of Spain, generates vast amounts of organic waste during the different stages of wine production. Among the possible methodological alternatives available for its treatment, vermicomposting is one of the best-known processes for the biol...
| Hoofdauteurs: | , , , |
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| Formaat: | Online |
| Taal: | spa |
| Gepubliceerd in: |
Instituto de Ecología, A.C.
2010
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| Online toegang: | https://azm.ojs.inecol.mx/index.php/azm/article/view/903 |
| _version_ | 1799770141606543360 |
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| author | Gómez-Brandón, María Lazcano, Cristina Lores, Marta Domínguez, Jorge |
| author_facet | Gómez-Brandón, María Lazcano, Cristina Lores, Marta Domínguez, Jorge |
| author_sort | Gómez-Brandón, María |
| collection | AZM |
| description | The wine industry, of particular importance in various regions of Spain, generates vast amounts of organic waste during the different stages of wine production. Among the possible methodological alternatives available for its treatment, vermicomposting is one of the best-known processes for the biological stabilization of solid organic wastes by transforming them into safer and more stabilized materials suitable for application to soil. In this study we analyzed the chemical, biochemical and microbiological changes that occur in the first stages of the degradation of grape marc, an organic residue whose accumulation and management constitute an important environmental problem. After fifteen days of vermicomposting, a significant reduction in the fungal biomass measured as the ergosterol content was observed, as well as a reduction in microbial activity and cellulase and protease activities. The speed at which these transformations occurred makes vermicomposting a good system for studying the role of earthworms and their associated microflora in the first stages of grape marc degradation, providing important advances in the possible application of vermicomposting as an alternative for the treatment of organic residues derived from the wine industry. |
| format | Online |
| id | azm-article-903 |
| institution | Acta Zoológica Mexicana |
| language | spa |
| publishDate | 2010 |
| publisher | Instituto de Ecología, A.C. |
| record_format | ojs |
| spelling | azm-article-9032022-09-08T23:01:58Z Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. Papel de las lombrices de tierra en la degradación del bagazo de uva: efectos sobre las características químicas y la microflora en las primeras etapas del proceso. Gómez-Brandón, María Lazcano, Cristina Lores, Marta Domínguez, Jorge Vermicomposting grape marc basal respiration ergosterol enzymatic activities. Vermicompostaje bagazo de uva respiración basal ergosterol actividades enzimá- ticas. The wine industry, of particular importance in various regions of Spain, generates vast amounts of organic waste during the different stages of wine production. Among the possible methodological alternatives available for its treatment, vermicomposting is one of the best-known processes for the biological stabilization of solid organic wastes by transforming them into safer and more stabilized materials suitable for application to soil. In this study we analyzed the chemical, biochemical and microbiological changes that occur in the first stages of the degradation of grape marc, an organic residue whose accumulation and management constitute an important environmental problem. After fifteen days of vermicomposting, a significant reduction in the fungal biomass measured as the ergosterol content was observed, as well as a reduction in microbial activity and cellulase and protease activities. The speed at which these transformations occurred makes vermicomposting a good system for studying the role of earthworms and their associated microflora in the first stages of grape marc degradation, providing important advances in the possible application of vermicomposting as an alternative for the treatment of organic residues derived from the wine industry. La industria vitivinícola, de gran importancia en varias regiones de España, genera una gran cantidad de residuos originados en las distintas etapas de la fabricación del vino. De las diversas alternativas para su tratamiento, el vermicompostaje constituye un proceso adecuado de estabilización de estos residuos, eliminando su contaminación potencial y permitiendo obtener un producto estable e inocuo con grandes posibilidades de utilización en la agricultura. En este trabajo estudiamos los cambios químicos, bioquímicos y microbiológicos que se producen a corto plazo en la degradación del bagazo de uva, un residuo orgánico cuya acumulación y gestión constituye un importante problema ambiental. Tras quince días de procesado por las lombrices, se observó una reducción significativa en la biomasa fúngica medida como el contenido de ergosterol, así como una disminución de la actividad microbiana y de las actividades enzimáticas celulasa y proteasa. La rapidez con que ocurrieron estas transformaciones hacen del proceso de vermicompostaje un buen sistema para estudiar el papel de las lombrices de tierra y su microflora asociada en la primeras etapas de la degradación del bagazo de uva; y proporcionan un importante avance de la posible aplicación del vermicompostaje como una alternativa para el tratamiento de residuos orgánicos derivados de la industria vitivinícola. Instituto de Ecología, A.C. 2010-08-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original articles Artículos originales application/pdf https://azm.ojs.inecol.mx/index.php/azm/article/view/903 10.21829/azm.2010.262903 ACTA ZOOLÓGICA MEXICANA (N.S.); Vol. 26 (2010): Número especial 2; 397-408 ACTA ZOOLÓGICA MEXICANA (N.S.); Vol. 26 (2010): Número especial 2; 397-408 2448-8445 0065-1737 spa https://azm.ojs.inecol.mx/index.php/azm/article/view/903/1071 Derechos de autor 2010 ACTA ZOOLÓGICA MEXICANA (N.S.) http://creativecommons.org/licenses/by-nc-sa/4.0 |
| spellingShingle | Gómez-Brandón, María Lazcano, Cristina Lores, Marta Domínguez, Jorge Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title | Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title_full | Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title_fullStr | Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title_full_unstemmed | Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title_short | Role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| title_sort | role of earthworms in the degradation of grape marc: effects on chemical characteristics and microflora in the first steps of the process. |
| url | https://azm.ojs.inecol.mx/index.php/azm/article/view/903 |
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