Yumeng Wang
1*
Wenjun Song
1*The final, formatted version of the article will be published soon.
REVIEW article
Front. Sustain. Food Syst.
Sec. Waste Management in Agroecosystems
Volume 8 - 2024 |
doi: 10.3389/fsufs.2024.1481291
This article is part of the Research Topic Agri-Food Waste Utilization for Sustainable Future: Challenges and Opportunities View all 7 articles
Agricultural Plant Jiaosu: Valorization of Organic Wastes for Sustainable Agriculture
Provisionally accepted- 1 School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
- 2 Guizhou Guotai Liquor Group Co., Ltd., Guizhou Renhuai, China
- 3 Tianjin Research Institute of Industrial Microbiology Co., Ltd., Tianjin, China
Agricultural plant jiaosu (APJ) represents a novel and highly valuable ecological input with multiple applications. It is utilized as foliar fertilizer, drip irrigation fertilizer, bio-pesticide, and decomposing fungicide, facilitating the enrichment of local beneficial microorganisms and the efficient treatment of local organic waste. The technology offers the advantages of straightforward operation, minimal equipment requirements, and low cost. Its potential applications and research areas are extensive, with benefits including enhanced plant growth, improved crop quality, soil ecology enhancement, reduced environmental pollution, and prevention of crop pests and diseases. Despite its potential, there is a shortage of review papers on APJ in agricultural practices. This essay aims to provide an overview of the concept, categorization, preparation methods, and primary ingredients of APJ. It also discusses the impacts of APJ on agro-ecological systems and reviews current research, focusing on aspects such as raw material selection, microbial fermentation, the fermentation process, and detection technologies. However, further investigation and study are necessary due to the complex composition of APJ.
Keywords: Agricultural plant jiaosu1, sustainable agriculture2, fermentation3, recycling4, Agroecological effect5
Received: 15 Aug 2024; Accepted: 05 Nov 2024.
Copyright: © 2024 Wang, Li, Li, Li, Wu and Song. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Yumeng Wang, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Ping Li, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Jianxun Li, Guizhou Guotai Liquor Group Co., Ltd., Guizhou Renhuai, China
Xin Li, Tianjin Research Institute of Industrial Microbiology Co., Ltd., Tianjin, China
Shankai Wu, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Wenjun Song, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.