Author(s)

Hongbo Wang ¹, Jianhao Li ², Yunxiang Ruan ², Xu Li ², Yun Zeng ², Shiting Zhang ², Yingli Wang ²

Affiliation(s)

¹ Monitoring Station of Guangdong Meizhou Ecological Environment, Meizhou, Guangdong, 514021, China
² School of Chemistry and Environment, Jiaying University, Meizhou, Guangdong, 514015, China

Corresponding Author

Yingli Wang

ABSTRACT

The reuse of solid waste resources is beneficial to green circular economy and the protection of ecological environment. Taking the reuse of sludge from a brewery and herb residue from a pharmaceutical company as the research object, our study analyzed the changes of its nutrient contents, such as organic matter, total nitrogen, total phosphorus and potassium during fermentation, by compounding the sludge and residue and adding EM bacteria, and explored the feasibility of using the medicine herb residue and brewery sludge as raw materials to produce ecological fertilizer. The results indication that compared with the control group, the addition of sludge and EM bacteria decreased the organic matter content and increased the total phosphorus and potassium contents. Among them, EM bacteria led to a higher decline in the organic matter content, while the addition of brewery sludge significantly elevated the total phosphorus and total potassium contents. When the ratio of sludge to residue was 1: 2 and the concentration of EM bacteria was 5%, after 50 days of fermentation, the organic matter content was 51.19%, the mass fraction of total nutrients (N+P2O5+K2O) was greater than 4.0%. With a well-proportioned and granular appearance and no odor, the produced ecological fertilizer conforms to the standard for organic fertilizer (NY/T525-2021).

KEYWORDS

Sludge, Medicine Herb Residue, EM Bacteria, Fermentation, Organic Fertilizer

CITE THIS PAPER

Hongbo Wang, Jianhao Li, Yunxiang Ruan, Xu Li, Yun Zeng, Shiting Zhang,  Yingli Wang, The Impact of Brewery Sludge and EM Bacteria Addition on Nutrient Release during the Fermentation of Medicine Herb Residue. Analytical Chemistry: A Journal (2023) Vol. 2: 115-122. DOI: http://dx.doi.org/10.23977/analc.2023.020115.

REFERENCES

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