Effects of chemical additives and mature compost on reducing nitrogen loss during food waste composting

Abstract This study aims to investigate the effect of adding different types of mature compost amendments and sulfur powder on nitrogen loss and compost maturity of food waste. High-throughput sequencing was used to analyze the bacterial community during composting. Results showed that the secondary fermentation mature compost mixed with sulfur powder group had the most reduction of ammonia emission (56.3%) and the primary fermentation mature compost amendments were the most effective for nitrous oxide emission reduction (36.9%). The temperature, pH well as the nitrogen forms transformation of the pile significantly affect the nitrogen loss during composting. Firmicutes helped to promote the rapid warming of the pile and Actinobacteria and Proteobacteria played an important role in decomposition of organic matter. Thermobifida and Ureibacillus had main contribution to the rapid degradation of organic matter in the process of composting. The relative abundance of nitrogen-fixing bacteria were higher and the relative abundance of predominantly ammonifying and denitrifying bacteria were lower than control group, with different additives addition.