Abstract:

The microbial numbers and physical and chemical characteristics of Agaricus bisporus compost during fermentation were detected to study the effect of microbial growth on substrate properties. Samples of Agaricus bisporus compost were collected at 6 key points throughout the entire two-phase fermentation to measure their microbial (total bacterial count, total count of actinomycetes and mold count), sensory (odor, color and physical toughness) and chemical characteristics (water content, pH and nitrate content). The results indicated that the microbial numbers of 6 collected samples of Agaricus bisporus compost all decreased in the following order: bacteria＞actinomycetes＞molds and the numbers of all of the microbial species initially decreased and then increased during fermentation. The sour smell of Agaricus bisporus compost gradually became weak. The ammonia smell presented a change trend opposite to that of microbial numbers. The color displayed a gradual change from yellow to brown-black and the white area increased. The toughness and water content gradually decreased, whereas the percentage wax removal increased. The pH and nitrate content both initially declined and then rose.

Key words: Agaricus bisporus, medium, composting, microbe, physical and chemical characteristics, two-phase fermentation