Changes in Physical, Chemical, and Biological Traits During Composting of Spent Coffee Grounds

커피찌꺼기 퇴비화 과정의 물리, 화학 및 생물학적 변화

  • 신지환 ((주)코스믹그린 기업부설연구소) ;
  • 박승혜 ((주)코스믹그린 기업부설연구소) ;
  • 김아름 ((주)코스믹그린 기업부설연구소) ;
  • 손이헌 ((자)횡성유기농산) ;
  • 주세환 ((주)코스믹그린 기업부설연구소)
  • Received : 2020.06.30
  • Accepted : 2020.07.21
  • Published : 2020.09.30


BACKGROUND: Spent coffee grounds are the most valuable resource for agriculture and industry. However, it is almost thrown untreated into landfills or incineration. Composting is an efficient process for converting spent coffee to fertilizer. METHODS AND RESULTS: Composting was conducted in the compost pile (40 ㎥) equipped with a forced aeration system. Physical and chemical properties containing temperature, pH, electrical conductivity, and moisture were measured through the composting period. Moreover, biological changes were examined for the composting phase using Illumina Miseq sequencing of the 16S rRNA gene. We found 7-14 phyla comprising 250-716 species from a variety phase of compost. During the composting period, Firmicutes were dominated, followed by Actinobacteria and Proteobacteria. CONCLUSION: The result indicated that the use of spent coffee improved the quality of organic fertilizer and changed the microbial communities, unique to the thermal composting stage, which could enhance the composting process. These findings suggest that spent coffee composted material can provide a significant amount of nutrients, thereby supporting plant growth.


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