Influencia de microorganismos en la elaboración de bokashi con residuos del cultivo de Banano (Musa sp)

This study evaluated the impact of applying Bokashi (made from banana (Musa sp.) waste and enriched with efficient microorganisms (EM)) on the chemical and physicochemical properties of the substrate. The applied treatments (T2 and T3) showed highly significant differences (p < 0.0001) with respect to the control treatment in all the evaluated parameters, evidencing substantial improvements in the content of essential nutrients. Treatment T3, with a higher concentration of EM, promoted a notable increase in micronutrients such as iron (13,961.25 mg/kg), zinc (128.38 mg/kg), copper (75.75 mg/kg) and manganese (517.75 mg/kg), as well as in macronutrients such as phosphorus, calcium, potassium and magnesium. These results reflect an intensification of the mineralization and bioavailability processes, attributed to the microbial activity generated during controlled anaerobic fermentation. However, a significant decrease in organic matter (68.02%) and organic carbon (39.60%) content was observed, indicating advanced decomposition of complex compounds. From a physicochemical perspective, the enriched Bokashi showed a progressive reduction in pH (to 4.85) and temperature (29.18°C), suggesting an acidic and stabilized environment favorable for pathogen suppression and the proliferation of beneficial microorganisms. These changes correlate with the production of organic acids such as lactic and acetic acids, indicators of a mature fermentation process.

• Hoofdauteur: Galarza Aguirre, Eder Steven (author)
• Formaat: bachelorThesis
• Gepubliceerd in: 2025
• Onderwerpen: Microorganismos; Residuos; Ph; Temperatura; Nutrientes
• Online toegang: http://dspace.utb.edu.ec/handle/49000/18160