Influence of lime and struvite on microbial community succession and odour emission during food waste composting

摘要

Highlights?Ammonia and VFAs were the two main odorous components during food waste composting.?Struvite formation significantly reduced the ammonia OUmaxfrom 3.0×104to 1.8×104.?pH was the most important factor of driving bacterial succession.?Struvite formation positively influenced the bacterial community and decomposition.AbstractLime addition as well as formation of struvite through the addition of magnesium and phosphorus salts provide good pH buffering and may reduce odour emission. This study investigated the odour emission during food waste composting under the influence of lime addition, and struvite formation. Composting was performed in 20-L reactors for 56days using artificial food waste mixed with sawdust at 1.2:1 (w/w dry basis). VFA was one of the most important odours during food waste composting. However, during t