Agriculture Reference
In-Depth Information
Fig. 5.1
Patterns of temperature and microbial growth in compost piles
second level consumers, such as mites, beetles, nematodes, protozoa and rotifers.
Third level consumers, such as centipedes, rove beetles and ants, prey on the second
level consumers.
5.2.1
Factors Affecting the Composting Process
Composting process is affected by several abiotic and biotic factors, which maintain
its integrity on optimum and these factors are quite important during process to be
maintained. These are discussed followed
5.2.1.1
Temperature
Temperature is the main factor that controls microbial activity during composting.
Heating is essential to enable the development of a thermophilic population of mi-
cro-organisms which is capable of degrading the more recalcitrant compounds (nat-
ural and anthropogenic), and to kill pathogens and weed seeds (Boulter et al.
2000
).
5.2.1.2
pH
A pH of 6.7-9.0 supports good microbial activity during composting. Optimum
values are between 5.5 and 8.0 (de Bertoldi et al.
1983
; Miller
1992
). Usually pH is
not a key factor for composting since most materials are within this pH range. How-
