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.

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.

El presente estudio evaluó el impacto de la aplicación de Bokashi elaborado con residuos de banano (Musa sp.) y enriquecido con microorganismos eficientes (EM), sobre las propiedades químicas y fisicoquímicas del sustrato. Los tratamientos aplicados (T2 y T3) mostraron diferencias altamente significativas (p < 0.0001) respecto al tratamiento testigo en todos los parámetros evaluados, evidenciando mejoras sustanciales en el contenido de nutrientes esenciales. El tratamiento T3, con mayor concentración de EM, promovió un notable incremento en micronutrientes como hierro (13,961.25 mg/kg), zinc (128.38 mg/kg), cobre (75.75 mg/kg) y manganeso (517.75 mg/kg), así como en macronutrientes como fósforo, calcio, potasio y magnesio. Estos resultados reflejan una intensificación de los procesos de mineralización y biodisponibilidad, atribuida a la actividad microbiana generada durante la fermentación anaerobia controlada. No obstante, se observó una disminución significativa en el contenido de materia orgánica (68.02%) y carbono orgánico (39.60%), lo cual indica una descomposición avanzada de compuestos complejos. Desde el punto de vista fisicoquímico, el Bokashi enriquecido mostró una reducción progresiva en el pH (hasta 4.85) y temperatura (29.18 °C), lo que sugiere un ambiente ácido y estabilizado, favorable para la supresión de patógenos y la proliferación de microorganismos beneficiosos. Estos cambios se correlacionan con la producción de ácidos orgánicos como el láctico y acético, indicadores del proceso fermentativo maduro.