Prokaryotic Diversity of the Composting Thermophilic Phase: The Case of Ground Coffee Compost

• Main Authors: Maria Papale, Ida Romano, Ilaria Finore, Angelina Lo Giudice, Alessandro Piccolo, Silvana Cangemi, Vincenzo Di Meo, Barbara Nicolaus, Annarita Poli
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Microorganisms
• Subjects: coffee compost; metagenomic analysis; culture-dependent approaches; thermophiles
• Online Access: https://www.mdpi.com/2076-2607/9/2/218

Waste biomass coming from a local coffee company, which supplied burnt ground coffee after an incorrect roasting process, was employed as a starting material in the composting plant of the Experimental Station of the University of Naples Federico II at Castel Volturno (CE). The direct molecular characterization of compost using ¹³C-NMR spectra, which was acquired through cross-polarization magic-angle spinning, showed a hydrophobicity index of 2.7% and an alkyl/hydroxyalkyl index of 0.7%. Compost samples that were collected during the early “active thermophilic phase” (when the composting temperature was 63 °C) were analyzed for the prokaryotic community composition and activities. Two complementary approaches, i.e., genomic and predictive metabolic analysis of the 16S rRNA V3–V4 amplicon and culture-dependent analysis, were combined to identify the main microbial factors that characterized the composting process. The whole microbial community was dominated by Firmicutes. The predictive analysis of the metabolic functionality of the community highlighted the potential degradation of peptidoglycan and the ability of metal chelation, with both functions being extremely useful for the revitalization and fertilization of agricultural soils. Finally, three biotechnologically relevant Firmicutes members, i.e., <i>Geobacillus thermodenitrificans</i> subsp. <i>calidus</i>, <i>Aeribacillus pallidus</i>, and <i>Ureibacillus terrenus</i> (strains CAF1, CAF2, and CAF5, respectively) were isolated from the “active thermophilic phase” of the coffee composting. All strains were thermophiles growing at the optimal temperature of 60 °C. Our findings contribute to the current knowledge on thermophilic composting microbiology and valorize burnt ground coffee as waste material with biotechnological potentialities.