Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products
Antonio Alfonzo, Vito Armando Laudicina, Sofia Maria Muscarella, Luigi Badalucco, Giancarlo Moschetti, Giacomo Massimo Spanò, Nicola Francesca
Topics & Concepts
CompostFood scienceChemistryMineralization (soil science)BacteriaNitrogenRaw materialWineCarbon-to-nitrogen ratioPulp and paper industryAgronomyBiologyOrganic chemistryGeneticsEngineeringComposting and Vermicomposting Techniquesbiodegradable polymer synthesis and propertiesNanocomposite Films for Food Packaging