Vermi-Conversion of Anaerobic Sludges by Eisenia fetida Earthworms

Author:

Vavouraki Aikaterini Ioannis1ORCID,Kornaros Michael2ORCID

Affiliation:

1. Department of Agriculture, Hellenic Mediterranean University, Estauromenos, 71410 Heraklion, Crete, Greece

2. Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, University Campus, 1 Karatheodori Str., 26504 Patras, Greece

Abstract

Sludge management is considered a difficult and challenging task and is a priority of environmental policy. This study evaluates the transformation of the anaerobic sludge of agroindustrial wastes (cow manure, anaerobic sludge mixtures) directly to compost using Eisenia fetida earthworms (vermicomposting) in relation to sludge quality; moreover, it investigates the effects of different sludge compositions on vermicompost physicochemical properties. In particular, the biostabilization of anaerobic sludge (AS1) produced in excess from the wastewater treatment plant (WWTP) of Patras, Greece, and mixed anaerobic sludge (AS2) originating from the effluents of a laboratory anaerobic co-digestion system treating an agroindustrial waste mixture (olive mill wastewater, cheese whey, and liquid cow manure in a ratio of 55: 40: 5 (w/w), respectively) mixed with cow dung (CD) using Eisenia fetida earthworms was examined. Comparing the mixtures of CD-AS1 to CD-AS2, superior results were obtained with the use of AS2 since an increase in N-P-K was observed when either 10% (22%, 51.8%, and 2.4%, respectively) or 15% of AS2 (38.7%, 14.1%, and 8.1% respectively) was used. Although a reduction in earthworms’ growth was observed compared to 100% CD, during the vermicomposting of the CD-AS mixtures, 410 and 250 mg/earthworm was sustained in the mixtures of 85% CD-15% AS2 and 80% CD-20% AS2 after a period of 63 and 70 days of vermicomposting, respectively.

Funder

European Commission project

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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