<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2022000300611</article-id>
<article-id pub-id-type="doi">10.19084/rca.28558</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Análise preliminar da comunidade bacteriana em diferentes fases do processo de compostagem de bagaço de azeitona]]></article-title>
<article-title xml:lang="en"><![CDATA[Preliminary analysis of the bacterial community in different phases of the olive pomace composting process]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Royer]]></surname>
<given-names><![CDATA[Ana Caroline]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nancassa]]></surname>
<given-names><![CDATA[Inês]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cameirão]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueiredo]]></surname>
<given-names><![CDATA[Tomás de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueiredo]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[Zulimar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baptista]]></surname>
<given-names><![CDATA[Paula]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico de Bragança Centro de Investigação de Montanha ]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade da Coruña Grupo AQUATERRA Centro de Investigacións Científicas Avanzadas]]></institution>
<addr-line><![CDATA[A Coruña ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Laboratorio Colaborativo Montanhas de Investigação Ambiente de Montanha e Gestão de Ecossistemas ]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>45</volume>
<numero>4</numero>
<fpage>611</fpage>
<lpage>620</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2022000300611&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2022000300611&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2022000300611&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O bagaço de azeitona (BA) é um subproduto húmido gerado na produção de azeite, com alta carga orgânica, e elevada toxicidade devido à sua composição em polifenóis. A sua produção pode, assim, constituir um problema ambiental para os países produtores de azeite, como Portugal. A compostagem poderá ser uma forma de valorizar este subproduto, sendo os microrganismos os principais agentes deste processo de degradação aeróbica. O objetivo do presente estudo foi estudar a evolução da comunidade bacteriana ao longo do processo de compostagem de BA e isolar e identificar bactérias com a finalidade de explorá-las no futuro como inóculos de compostagem. A compostagem foi realizada em quatro pilhas de escala industrial com diferentes proporções de BA, fonte de azoto, agente estruturante e reviramentos. Amostras compósitas foram coletadas nas pilhas em três momentos: fase inicial, fase mesófila e fase termófila. Os isolados bacterianos, obtidos através de diluições seriadas, foram identificados por sequenciação da região 16S do rRNA. Os resultados de composição e diversidade, mostraram diferenças significativas entre as fases de compostagem e entre pilhas, sugerindo uma mudança contínua de espécies bacterianas ao longo das diferentes fases do processo de compostagem do BA.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Olive pomace (OP) is a wet by-product generated in olive oil production, with a high organic load, and high toxicity due to its polyphenol composition. Its production can therefore be an environmental problem for olive oil-producing countries, such as Portugal. Composting may be a way to valorise this by-product, and the microorganisms are the main agents of this aerobic degradation process. The aim of the present study was to study the evolution of the bacterial community along the OP composting process and to isolate and identify bacteria with the purpose of exploring them in the future as composting inoculums. Composting was carried out in four industrial-scale piles with different proportions of OP, nitrogen source, structuring agent, and turnings. Compost samples were collected from the piles at three-time points: initial phase, mesophilic phase, and thermophilic phase. The bacterial isolates, obtained through serial dilutions, were identified by sequencing the 16S rRNA region. The results of composition and diversity, showed significant differences among the composting phases and among piles, suggesting a continuous change of bacterial species throughout the different phases of the OP composting process.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Diversidade]]></kwd>
<kwd lng="pt"><![CDATA[composição]]></kwd>
<kwd lng="pt"><![CDATA[bactérias]]></kwd>
<kwd lng="pt"><![CDATA[bagaço húmido de azeitona]]></kwd>
<kwd lng="en"><![CDATA[diversity]]></kwd>
<kwd lng="en"><![CDATA[composition]]></kwd>
<kwd lng="en"><![CDATA[bacteria]]></kwd>
<kwd lng="en"><![CDATA[wet olive pomace]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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