Bacterial succession and functional diversity during vermicomposting of the white grape marc Vitis vinifera v. Albarino.

ABSTRACT: Winemaking produces millions of tons of grape marc, a byproduct of grape pressing, each year. Grape marc is made up of the skins, stalks, and seeds remaining after pressing. Raw grape marc can be hazardous to the environment due to its low pH and high polyphenol content, but previous work has shown that grape marc can be stabilized via vermicomposting to produce organic fertilizer. Here, we utilize 16S rRNA high-throughput sequencing to characterize the bacterial community composition, diversity and metabolic function during vermicomposting of the white grape marc Vitis vinifera v. Albariño for 91 days. Large, significant changes in the bacterial community composition of grape marc vermicompost were observed by day 7 of vermicomposting and throughout the duration of the experiment until da

SUBMITTER: Kolbe AR 

PROVIDER: S-EPMC6522490 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature