Coupling network of hydrogen sulfide precursors and bacteria in kitchen waste composting.

This study was focused on the changes of hydrogen sulfide (HS), its precursors, and microorganisms associated with its transformation during the composting process of kitchen waste. The results showed that the content of cysteine (Cys) and methionine (Met) decreased by 32.3 % and 57.5 % respectively, while the content of sulfate (SO) changed little during composting. The main release period of HS was during the high-temperature period of composting, Cys was its main precursor. Based on network analysis, a total of 15 core genera associated with the conversion of HS precursors were identified, and the transformation of the HS precursor was mainly influenced by Filomicrobium. Temperature, pH, and TN levels had a positive effect on Filomicrobium. It could find a balance point by controlling these three factors to reduce the production of HS.