assessment of microbial pools by an innovative microbiological technique during the co-composting of olive mill by-products评估微生物池的一个创新的微生物技术在co-composting橄榄油厂的副产品.pdfVIP

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assessment of microbial pools by an innovative microbiological technique during the co-composting of olive mill by-products评估微生物池的一个创新的微生物技术在co-composting橄榄油厂的副产品.pdf

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assessment of microbial pools by an innovative microbiological technique during the co-composting of olive mill by-products评估微生物池的一个创新的微生物技术在co-composting橄榄油厂的副产品

Vol.2, No.2, 104-110 (2011) Agricultural Sciences doi:10.4236/as.2011.22015 Assessment of microbial pools by an innovative microbiological technique during the co-composting of olive mill by-products 1 1 2* 1 Teresa Casacchia , Pietro Toscano , Adriano Sofo , Enzo Perri 1CRA, Centro di Ricerca per l’Olivicoltura e l’Industria Olearia, c. da Li Rocchi-Vermicelli, Rende, Italy; teresa.casacchia@entecra.it; pietro.toscano@entecra.it; enzo.perri@entecra.it 2Dipartimento di Scienze dei Sistemi Colturali, Forestali e dell’Ambiente, Università degli Studi della Basilicata, Potenza, Italy; *Corresponding Author: adriano.sofo@unibas.it Received 25 January 2011; revised 9 February 2011; accepted 2 March 2011. ABSTRACT This by-product is usually used for residual oil extrac- tion by solvents, heating, animal feed supplement, or as Different mixtures of olive pomace (OP), olive an organic amendant for olive grove or other crops soils mill wastewater (OMWW) and olive pruning [2]. In terms of agronomic value, OP watered with olive residues (OPR) were aerobically co-composted mill wastewater (OMWW), another product of olive under natural conditions. Compost temperature milling, or with other organic material lead to a product showed a sharp increase in t