Microbiological Mechanisms of Bokashi Composting from Fermentation to Soil Ecological Effects

Abstract

Bokashi composting is a small-scale anaerobic fermentation technology that uses Effective Microorganisms (EM) to treat organic waste. This paper will systematically study the microbial mechanisms of Bokashi from fermentation to soil application. Lactic acid bacteria are the most numerous organisms in the community during fermentation, and they produce organic acids. Therefore, a self-limiting acidic environment is generated to inhibit pathogens and putrefactive organisms. A low Substrate Carbon-to-Nitrogen Ratio is also a reason for low-efficiency or poor-quality fermentation. Bokashi is aerobically aged a second time after soil incorporation to improve soil structure and water-holding capacity, reduce compaction, and supply nutrients for plants. In addition, the bioactive substances and organic acids produced in fermentation are generally antimicrobial and therefore meet the conditions for biosafety and crop growth. However, the functional advantages of EM inoculation over indigenous microbiota and the mechanistic connections between community structure and ecological function have not been fully revealed. Provide a theoretical basis for standardising household Bokashi protocols and promoting urban organic waste utilisation in this review.