Formulación de un coctel microbiano a partir de Lactobacillus plantarum, Rhodopseudomonas palustris, Streptomyces albus, Aspergillus oryzae, como posible reductor de los olores generados por la descomposición de residuos orgánicos.

Abstract

In this research, the potential for reduction of odors generated by the decomposition of organic matter from the market was analyzed, using: Lactobacillus plantarum, Rhodopseudomonas palustris, Streptomyces albus, Aspergillus oryzae. The efficient microorganisms (ME) are an environmentally friendly technological crop that groups together beneficial microorganisms existing in nature, which can be aerobic and anaerobic. From the antagonistic assessment between the microbial strains, the inhibition index (I) was measured and microbial inoculants were prepared and subjected to a count in the Neubauer chamber. The experimental design consisted of 5 treatments, including control, and 3 repetitions of the same ones thereof; 4 different cocktails were elaborated with 5% of the microbial inoculants, 5% of molasses and 90% of water. 5 mL of each cocktail was inoculated in 5 L capacity containers with organic waste for 3 days, measuring parameters such as tempemturc, pH and moisture. The odoriferous evaluation was developed by 40 people during 4 days, under the ASHRAE scale. According to the statistical analysis, there are significant differences in the efficiency of the cocktails; being the cocktail with the best results the founh, formed by the 4 strains in concentrations of lx107 CFU and spores per milliliter, molasses and distilled water, obtaining an "odorless" scale on the eighth day of the trial. In addition, the physical-chemical analysis of the leachates of this treatment was carried out, evidencing parameters with values lower than those thrown by the leachates of the control sample. You could carry out pilot tests in an organic waste transfer station, using the cocktail 4.