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Indigenous Microorganisms Production and the Effect on Composting Process

Conference Paper · November 2013

DOI: 10.1063/1.4858669

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Nurul Ain Abu Bakar Nazlina Ibrahim

Malaysian Agricultural Research and Development Institute (MARDI) Universiti Kebangsaan Malaysia
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 Indigenous microorganisms production and the effect on composting process
Nurul-Ain Abu-Bakar and Nazlina Ibrahim

Citation: AIP Conference Proceedings 1571, 283 (2013); doi: 10.1063/1.4858669

View online: http://dx.doi.org/10.1063/1.4858669
View Table of Contents: http://scitation.aip.org/content/aip/proceeding/aipcp/1571?ver=pdfcov
Published by the AIP Publishing

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 Indigenous Microorganisms Production and the Effect on
Composting Process
Nurul-Ain Abu-Bakar and Nazlina Ibrahim

School of Biosciences and Biotechnolog, Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

Abstract. In this study, production of indigenous microorganisms (IMO) and effect on addition of IMO in composting
process were done. Production of IMO was done in a series of steps to allow propagation of beneficial microorganisms.
Effect of IMO addition in composting process was investigated by having 4 treatments; 1) rice straw without IMO nor
manure and rice bran, 2) rice straw with IMO only, 3) rice straw with manure and rice bran, 4) rice straw with IMO,
manure and rice bran. Production of IMO using cooked rice yields white molds. Addition of IMO during composting did
not affect temperature increment. However, there were differences in numbers of microorganisms found during each
stages of composting. Initial composting stage was dominated by mesophilic bacteria and actinomycetes, followed by
thermophilic bacteria and later by actinomycetes upon composting completion. In conclusion, this study showed that
IMO addition in composting increased microorganisms which are responsible in organic decomposition.

Keywords: municipal and industrial wastes, physical properties of, carbohydrates.

PACS: 88.20.dt, 87.85.jc, 87.14.Df

INTRODUCTION
Composting is often described as an aerobic process in which organic waste materials are degraded by activities
of microorganisms into much simpler nutrients and produce organic fertilizer or soil conditioner at the end of the
process [1-2]. It is a decomposition process which involves succession of different microbial population to
breakdown organic matter and used as their energy supply. Decomposition of biodegradable organic waste by
microorganisms community cause changes in physical and chemical parameters of the compost. Different microbial
communities dominate during various composting phase. Initial decomposition is carried out by mesophilic
microorganisms [3], which rapidly break down the soluble, readily degradable compounds. The heat they produce
causes the compost temperature to rapidly rise and consequently inactivates pathogens present [4]. The diversity of
microbial communities during composting is determined by many factors such as temperature, pH, water content,
carbon to nitrogen ratio (C/N) and other characteristics. Preparation of compost from different organic wastes also
affects the diversity of microbial communities involved, thus promoting difference upon compost quality and
stability [5]. However, the effectiveness of the composting process is dependent on the ability of microorganisms to
maintain the community in obtaining basic needs such as oxygen, optimal temperature, humidity and nutrition.
Various methods and techniques have been performed and modified to improve the efficiency of composting
process. Among them are by using beneficial microorganism inoculation which has been reported by Biey [2], could
help in improving the efficiency of the composting process. Determination of microbial diversity and community
structure of composting has attracted the attention of many researchers in order to answer ecological questions such
as the difference in community of microorganisms in the compost maturation [6]. In order to produce mature
compost in a short time, presence of the correct microorganisms is needed. This improvement process can be done
with the addition of indigenious microorganisms (IMO) into compost to enhance the composting process. IMO is a
beneficial member of the soil microorganisms including filamentous fungi, yeasts and bacteria collected from non-
cultivated soil. It has a high content of microorganisms on the soil with the presence of earthworm castings, often
found under bamboo trees. Since microbial community played an important role in decomposed organic matter and
lead to compost production, study upon the diversity of microorganisms during composting process is necessary.
According to Liu [7], investigation of the microbial communities in composting ecosystem might help in
understanding the compost mechanism. Therefore, monitoring microbial succession during composting process may
provide important information of compost quality. In this study we are producing IMO from cooked rice to identify
the effect of IMO produced on the composting process.

The 2013 UKM FST Postgraduate Colloquium

AIP Conf. Proc. 1571, 283-286 (2014); doi: 10.1063/1.4858669
© 2014 AIP Publishing LLC 978-0-7354-1199-9/$30.00

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 MATERIALS AND METHOD

Production of Indigenous Microorganisms

Indigenous microorganisms were produced through four stages. The first stage involved cooked rice that was
placed for about 1/3 full in a plastic container (1.8 m × 0.7 m). This container was then covered with a sheet of paper
and wrapped with plastic to protect the rice from insects or rodents that may interfere or destroy the content.
Besides, this could also help in preventing the rice from direct sunlight and rainwater before placing it under any
native soil. The idea of producing IMO is by trapping and culturing diverse, aged of beneficial indigenous
microorganism using cooked rice as carbohydrate source. In this research, the rice was buried 5cm deep in the soil
under banana trees for 7 days and covered with dried leaves around the area. After this period, white mycelium are
formed on the rice. At this stage, IMO 1 is produced. The second stage involves the preparation of IMO 2 which was
done by mixing IMO 1 with brown sugar at the ratio of 1:1. The mixture of IMO 1 and brown sugar were placed in a
cool environment away from sunlight for 7 days. This will allow the microorganisms to ferment [8]. After this stage,
IMO 3 was produce by diluting 10g of IMO 2 with 1 liter of distilled water. IMO 2 and distilled water were mixed
well until the color of the solution turn brownish. This solution was then poured into 8kg of rice bran and mixed
well in a plastic container with the size of 5.5m × 2.6m. The container was then covered with plastic and rice straw
to allow microorganisms to grow for 5 days. The last stage, involves preparation of IMO 4 by mixing the mixture of
IMO 3 and rice bran with soil in the ratio of 1:1. This mixture was left to allow the microorganisms to propagate for
7 days. IMO 4 is seen to be successful when there are white mycelium produce on the mixture.

Preparation of Compost
The aerobic composting of different treatment was performed in modified bin for 30 days. The modified bins
used were made of plastic with the size of 3.8m X 4.7m. Holes were made around the bins to facilitate aeration in
the compost system. The starting material used was different in each four treatment of compost using rice straw and
manure and were prepared as follow:
1) T1: Rice straw only (2.5 kg)
2) T2: Rice straw (2.5 kg) + IMO
3) T3: Rice straw (2.5kg) + Goat manure (2.5 kg) + Rice bran (1.5 kg)
4) T4: Rice straw (2.5 kg) + Goat manure (2.5 kg) + Rice bran (1.5 kg) + IMO
Each compost treatments were prepared in triplicate. The composting bins were placed on a raised base to
manage leachate resulting from the composting process [9]. Composts were turned manually every 5 days. Samples
of compost were collected on the installation day (0 day) followed by every 5 days until day 30.

Physical Analysis
Temperature of compost was measured daily during the process using composting thermometers inserted at
different heights in the piles [10]. The pH was measured in a suspension of compost samples to the water ratio of
1:10 (g/v) using pH meter (pH Eutech Instrument pH2700). For water contents measurement, the variation of
moisture content were determined using gravimetric procedure of weighing the samples before and after the water
was removed. Determining the water content was done by drying compost samples at 110°C for 24 hours [9].

Microbiological Analysis
Four types of different microorganisms were monitored throughout the composting process by using dilution
plate count technique [11]. The initial suspensions of samples were prepared by diluting 5g of composts in a 45mL
of sterile phosphate sodium buffer (0.1M, pH 7). These suspensions were shaken at 200 r.p.m for 30 minutes. Ten-
fold dilutions were made in sterile sodium chloride solution (0.85%). For mesophilic and thermophilic bacteria, the
serial dilutions were plated on nutrient agar and incubated at the temperature of 30°C and 50°C respectively. Fungi
were enumerated on Rose Bengal Chloramphenicol agar at 30°C for 5 days. Actinomycetes were quantified on
Actinomycetes Isolation agar (AIA) and incubated for 5 days at 30°C. Plates with a countable number of colonies
around 30-300 were recorded. All microbiological analysis was performed in triplicates.

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 RESULTS AND DISCUSSION

Physical Analysis
The temperature change indicates activity microorganisms and the phase of the composting process. Changes in
temperature shown for each of the treatment are different depending on types of substrate and process. According to
Bernal [12] aeration is one of the key factors that control the temperature. However, the increase in temperature
recorded does not exceed 45°C. According to a report by de Bertoldi [13], the optimum temperature for the
composting process is between 40°C-65°C. The thermophilic phase with the temperature at the range of 27°C to
43°C lasted for about 5 days. The highest temperature shown is by treatment T3 with the temperature of 43°C. Each
treatment shows the increase in temperature but does not achieve 45°C may be due to the method used of producing
compost in which small quantities organic materials were used and under a small composting system. Different
temperature profiles shown in the treatment of T1 and T2 compared to T3 and T4 due to the combination of
different materials used as they are different by the ratio of C / N. As reported by many researchers [5-11], the
preferred range for C/N ratio for rapid composting is at the range of 25:1 – 30:1. Thus, T3 and T4 show material
degradation faster than T1 and T2. After day 8, the temperatures drop dramatically, reaching ambient levels by day
30. Thereafter neither compost turning nor moisture correction resulted to any temperature increase. During the
composting process, the pH of the compost drop from 8.5 to 7.0 which may be caused by ammonification and
mineralization of organic matter as the result of microbial activities. The decrease in water content during the
composting process was to agree with report by Rebollido [10]. According to Tiquia and Tam [14], this may be
explained by the heat generated during microbial activities that will enhance desiccation.

Microbial Succession
Number of microorganisms also showed a decrease with time of composting. During the initial phase of
composting, mesophilic bacteria and actinomycetes dominate the systems with the total number of more than 1×109
cfu/g. The high numbers of mesophilic bacterial and actinomycetes during this phase was influenced fundamentally
by temperature and pH. These microorganisms act as active degraders of fresh organic waste materials [10]. In the
initial phase, the substrates are easily absorbed by bacteria and they obtain sufficient sources of nutrients.
As the compost temperature increase, the numbers of thermophilic bacteria increase from 3.1×107 cfu/g to
3.1×108 cfu/g. The condition of high temperature in the compost systems facilitate in decomposition of organic
matter and elimination of pathogenic microorganisms. As reported by Saludes [15], the initial rise in temperature
was due to heat generated by the presence of large quantity bacteria responsible for the initial decomposition of
organic matter. Total count of thermophiles bacteria shows decrease of colony number as the temperature drops.
Numbers of fungi were high at the beginning of compost production but decrease drastically from 1.8×108 cfu/g
to 1.6×106 cfu/g after thermophilic phase at day 10. The cause of this result may be due to the inability of fungi to
survive after the thermophilic phase and the lack of availability of nitrogen source in the compost.
The numbers of actinomycetes shows a slight drop during thermophilic phase of composting. However, it is
obviously shown that total count of actinomycetes remains high throughout the entire process until curing phase.
Actinomycetes compete with other organisms for nutrients and utilize complex organic compounds. Therefore, this
microorganism tends to remain high and maintain their population until the later stages of composting. According to
Gazi [16], their appearance as a grey-white growth at the surface of the material is often considered as an indication
of compost maturity.

CONCLUSION
Results of the microbial community dynamics analysis suggest that the addition of indigenous microorganisms in
the composting system might help in increasing the population size of microorganism functioning in degradation of
this organic matter. This is shown in the results of the initial composting phase where the total numbers of
microorganisms during this phase are higher. However, the addition of IMO is not the main factor in determining
the rate of degradation and the quality of compost. From the research done, it is shown that the optimum ratio of
C/N number could be another factor that aid in increasing temperature rise, thus promoting degradation. Other
factors that help in optimizing the growth of microorganisms required for composting might need to be taken

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 seriously. In order to determine the compost has reach maturity and quality in a short period of time, further analyses
needs to be done.

ACKNOWLEDGMENTS
The authors wish to thank Mohd Hariz Abdul Rahman from Malaysian Agricultural Research and Development
Institute (MARDI) for his advice in the composting process.

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