Deciphering the carbon and nitrogen component conversion in humification process mediated by distinct microbial mechanisms in composting from different domestic organic wastes

This study aimed to compare the process of maturity and humus fraction evolution as well as bacterial community dynamics in composting from different domestic organic wastes (food waste (FW), and vegetable waste (VW)) and decipher the key biotic influencing factors of humic acid formation through correlation analysis and ecological network. The results showed that organic carbon components in FW with high ratio of soluble organic carbon and hemicellulose were more easily to be degraded in composting compared to VW. After 30 days of composting, the content of HA-C generated by VW was 35.41%, higher than 29.01% of FW, and the growth rate of HA-C generated was 38.42% and 28.34%, respectively. PARAFAC analysis showed that the structure of HA generated in VW was more complex, and the proportion of humic acid-like components (C3 + C4) was 60.32%, while FW only accounted for 43.86%. However, the evolution growth rate of aromatic components in HA in FW was 26.88% in 30 days of compost, which was higher than 15.17% in VW. High-throughput sequencing indicated that Lactobacillus was the initial dominated genera in composting from different domestic wastes. Thermobifida, Thermovum, and Pusillimas as well as Aeribacillus were core bacterial genera that promoted the humification process in FW and VW, respectively. Network analysis showed that there was higher bacterial interacted connection degree and complexity in FW compared to VW. This study was of great significance for optimizing organics conversion and humification efficiency of household waste composting.